Beef Roast Dinner With Leeks In Cheese Sauce Food

BEEF ROAST DINNER WITH LEEKS IN CHEESE SAUCE

Steps:

• Remove the beef from the fridge 30 minutes before cooking in order to bring it up to room temperature.
• Put a large frying or griddle pan on high heat. Whilst the pan is heating up place the beef on a large plate or board and drizzle with olive oil. Use your fingers to ensure the meat is fully coated with the oil and then season with salt and pepper. One the pan is smoking hot place in the beef and seal on all sides using tongues to turn every minute or so. Sealing the meat should take 3-4 minutes.
• Pre heat the oven to 180 degree C (Fan).
• Chop the onion into large chunks and wash the baby carrots. Place the onion and carrots in the base of a roasting tin and balance the beef on top. Cover with foil and place in the oven.
• For two people I used a 500g topside of beef, cooking time for this varies depending on how well done you like your beef.
• •For pink (medium-rare) a piece of meat this size will need around 20 minutes in the oven at 180 degrees C.
• •For medium: 25 minutes, 180 degrees C
• •for well done: 30 minutes, 180 degrees C
• Remember this is for a 500g piece of beef and time in the oven will increase with weight. (1.5kg topside cooked to medium will need 1hr 15 minutes.
• How ever you like your beef, the most important stage is resting. Resting the beef after its been in the oven will keep it tender and moist. Its a good idea to try and rest the meat for at least half an hour. For this particular piece of meat, once out of the oven; I removed it from the roasting tin, wrapped in foil and left to rest for 20 minutes.
• Discard the onion from the roasting tin, pour the juices into a small saucepan ready for the gravy and transfer the baby carrots to a small container and set to one side. For the green beans; first prepare a bowl of cold water and leave at the side of the hob.Bring a pan of water to the boil then simmer and add the beans. Simmer the beans for 3-4 minutes or until just cooked but still a little crunchy (try one!). Once cooked remove the beans from the water and plunge immediately into the bowl of cold water in order to stop the cooking process. Set to one side along with the carrots.
• Slice the leeks into 2cm round pieces and line up to cover the base of a baking dish. For the cheese sauce; melt the butter in a small sauce pan over a medium heat, then add the flour and mix together well the form a roux (a smooth white paste which will be used as a thickening agent for the sauce). Take the pan off the heat and gradually add the milk. Stir well in between each addition of milk. return the pan to the heat and gently bring to the boil. Ensure you stir continuously whilst the sauce is heating in order to prevent lumps. Once the sauce begins to boil this will allow the flour to release its starch and you will notice the sauce becomes thick and smooth. At this point add the grated cheese and cook at a simmer for an additional 5 mins in order to melt the cheese and cook out the flour (removes the starchy taste). Remember to keep stirring. Pour the sauce over the leeks and place in the oven to cook for 20 minutes at 180 degrees C. Foil can be placed over the leeks to prevent the top from burning. Once fully cooked (knife will easily push through the leeks) the foil can be removed and the leeks can be finished off under the grill for a crispy top.
• heat up the stock and add this to the beef juices continue to heat on a low setting. Put the 2 tsps of gravy powder into a small ramekin or cup, add a small amount of water and stir to form a paste. Pour the paste into the stock and stir well. Continue to stir and heat until the gravy boils and thickens, then turn down the heat and leave to simmer until ready to serve.
• Slice up the beef and present on plates or a help yourself style board. In a small frying pan heat up 2 tbsp oil and 2 tbsp water- add the pre prepared carrots and beans to the pan and toss in the warm water and oil mixture for 1-2 minutes. this will allow the veggies to be warmed up and will give hem a nice shiny finish. serve veggies along side the meat. Crisp up the leeks under the grill adding more grated cheese or parmesan to the top if desired and serve.
• Serve the gravy in a gravy boat or drizzle over the beef and veggies.

LEEKS IN CHEESE SAUCE

Steps:

• Pre-heat oven to 200°C.
• Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
• Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
• As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
• Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
• Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
• Remove the bayleaf, then pour the cheese sauce over the leeks.
• Top with remaining cheddar, and bake 20-30 minutes, until golden.
• If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.

LEEKS AND PASTA IN A CREAMY CHEESE SAUCE

Steps:

• Boil the pasta, rinse and drain.
• meanwhile, gently fry the onions, garlic,leeks and ham/bacon.
• Add the pasta and then the cheese sauce. Mix well.

CHEESY LEEKS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
• Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
• Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.

LEEKS WITH TOASTED CHEESE SAUCE

Steps:

• Place leeks in a pan of cold salted water, bring to the boil and boil for 2-3 min or until tender.
• Drain and reserve 300ml (1/2 pint) of the cooking liquid.
• Melt the butter in a saucepan, add the flour and mix until smooth.
• Blend in the reserved liquid and bring to boil, stirring continuously.
• Add the soft cheese, season and return to the boil.
• Arrange the leeks in a shallow flameproof dish, then pour the sauce over the top and sprinkle with Parmesan cheese.
• Place under a preheated grill until golden and bubbling.
• Garnish with a sprinkle of paprika.
• Serve immediately.

ROAST RIB OF BEEF WITH ROASTED CARROTS, LEEKS AND PARSNIPS

Steps:

• Preheat your oven to gas 7, 220C, fan 200°C Make a paste with a beef stock cube and 1 tbsp oil. Rub this into the beef. Heat a thick-based frying pan on the hob and add the beef, fat-side down. Once the fat has rendered and turned golden brown, turn the beef to sear all sides. Remove the beef from the pan and place in a roasting tin.
• Return the pan (with the beef fat) to the heat. Add the leeks and cook until golden, then add the leeks to the roasting pan alongside the beef joint. Repeat this for the parsnips and carrots. Add the shallots straight to the roasting tin. Put the celery and sage in with the beef. Drizzle the fat from the pan over the joint and vegetables, and put the roasting tin on the hob for a few minutes to heat. For rare meat, transfer the joint to the oven and cook for 30-45 minutes (depending on your oven), turning the meat at the halfway stage.
• Remove the joint and vegetables from the roasting tin and place on a board or large plate to rest.
• Place the roasting tin on the hob and crumble a beef stock cube into the tin, adding a little water to deglaze. Mix thoroughly and transfer to a saucepan. Bring this to the boil and add a couple of drops of olive oil to thicken, and add texture to the gravy. Reduce the sauce to thicken and pour over the beef joint and vegetables.