John Myers
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Roulades with Leek Wrapped in Ham
The perfect roulades with leek wrapped in ham recipe with a picture and simple step-by-step instructions.
For the roulades:
- 3 Rods Fresh leek
- 600 ml Boiling water
- 2 Pinches Salt
- 3 Discs Choice of cheese
- 2 teaspoon Mustard extra hot
- 3 Pinches Seasoned pepper
- 3 Discs Cooked butcher ham
Béchamel sauce:
- 30 g Branded butter
- 30 g Flour
- 400 ml Broth from the leek cooking
- 200 ml Cream
- 1 teaspoon Vegetable broth powder
Also:
- 50 g Grated Gouda
- 2 small Tomatoes cut in half
- 8 Black pitted olives
- Clean the leek and cut off about 16 cm pieces from the white side – they only have to fit into a baking dish later. Use the rest of the leek otherwise – maybe for a soup ?!
- Bring the water to a boil in a small saucepan, add the leek pieces, lightly salt and simmer covered for just 4 to 5 minutes. Remove the saucepan from the heat and place it in a cold water bath to cool the contents quickly. The brew is used for the sauce.
- Brush a casserole dish with a little oil and preheat the oven to 180 degrees. Brush the cheese slices with mustard and sprinkle with some seasoned pepper. Half-fold the large butcher’s ham slices, place the cheese with the mustard side on top and wrap a piece of leek in each.
- Place the finished roulades in the casserole dish. I put two small halved tomatoes and a couple of black olives in between to fill in the gaps. The olives then gave the dish a special kick, so it was a good idea.
- Prepare a bechamel sauce from the ingredients mentioned and pour it over the roulades. Sprinkle with grated Gouda cheese and bake in the preheated oven for 30 minutes. Parsley potatoes go well with it.
- This dish is very filling, so don’t be surprised that I ONLY prepared three roulades for 2 people – it wasn’t the first time!
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