John Myers
Ingredients for 4 servings:
- 3 leeks
- Salt
- 3 tbsp raisins
- 4 cl Sherry, dry
- 2 eggs
- 200 ml cream
- Nutmeg, freshly grated
- salt and pepper
- 80 g pine nuts or almonds, chopped or cashew nuts
- 2 tbsp butter
- 1 tsp curry powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
with a fruity-spicy topping of raisins, pine nuts and curry
Preheat the oven to 200 degrees Celsius. Soak the raisins in sherry. Trim and wash the leeks, then cut them into approximately 10 cm long pieces. Blanch the pieces in salted water for about 3 minutes, drain and rinse with cold water, then place them side by side in a greased casserole dish. Mix the eggs with the cream and season to taste with salt, pepper, and nutmeg. Pour the mixture over the leeks, making sure they are not completely covered. Cook the vegetables in the oven for 20 minutes. Meanwhile, toast the seeds in a dry pan. Add the butter and melt. Sprinkle everything with the curry powder and sauté briefly. Stir in the raisins and marinade and let the liquid reduce slightly. Spread the mixture over the leeks and bake the casserole in the oven for another 5 minutes. We served it with meatballs and boiled potatoes, which went perfectly with the dish.
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