Simon Rimmer Leek, Cheddar & Rosemary Crispbakes Recipe
This weekend, why not try your hand at making my leek, cheddar and rosemary crispbakes from scratch. They take a while, but are worth the wait.
For this recipe we were inspired by Mediterranean flavour, the rosemary complements the fresh veg really well. The fresh garden vegetables and combination of cheeses make for a fantastic tasty and hearty supper full of flavour. They were so very in our kitchen - not a crumb was left on the plates!
Once baked, serve up on hot plates with some broad beans and mange tout.
Preparation Time: 1 hour 15 minutes
Cooking Time: 1 hour (in total)
Ingredients:
- 100g fresh breadcrumbs, for coating the crispbake
- 2 tbsp olive oil
- 1 onion, diced
- 1 small sized leek, washed and diced
- 1 small carrot, peeled and coarsely grated
- 150g raw, peeled potato, coarsley grated, blanched in boiling water for 2-3 minutes, drain well, pat dry.
- 80g can chick peas, drained, finely chopped in a food processor to resemble fine breadcrumbs
- 40g cooked, bulgar wheat - cooked according to on pack instructions.
- 40g swede, peeled, coarsley grated, blanched in boiling water for 2-3 minutes, drain well, pat dry.
- 50g dried breadcrumbs
- 60g cream cheese
- 100g extra mature cheddar cheese, grated
- 30g parmesan cheese, grated
- 10g creamed, horseradish
- salt and freshly cracked black pepper, to taste
- 1 tbsp fresh rosemary, finely chopped
- 1 large free range egg, beaten
Method:
- Preheat the oven to 190°C/375°F/Gas Mark 5. Spread the fresh breadcrumbs on a baking tray bake in a pre-heated oven at 190°C/Gas Mark 5 for 8 minutes. Reserve.
- Heat 1 tbsp of the olive oil in a large pan and gently fry the onions for 5 minutes until softened, add the leek and carrot and continue cooking for 3-4 minutes.
- Stir in the potato, swede, chick peas, bulgar wheat, dried breadcrumbs, cream cheese, parmesan cheese, cheddar cheese, horseradish, rosemary and seasoning to taste. Stir well.
- Form into flat, round burger shapes around 80g each. Dip each burger into the beaten egg and coat in the toasted breadcrumb.
- Heat the remaining 1 tbsp of oil in a frying pan cook over a medium heat until crispy and golden brown. Remove and drain on some kitchen towel.
- Place on a baking tray and cook for 14 minutes in the oven at 200°C/400°F/Gas Mark 6 until piping hot in the centre.
