Gammon and Leek Crumble Recipe
Ordinarily you might think of crumbles as sweet affairs. But Danny found out recently that they also work at the savoury end of the scale.
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Cooking tools:
- Stockpot
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Oven
- Stove
- Wooden spoon
- Whisk
- Grater
- Ladle
- Measuring cup
- Fine-mesh sieve
Ingredients
- 400g of gammon, cooked and shredded
- 1 onion, finely chopped
- 3 leeks, sliced
- 1 garlic clove, finely chopped
- 2 tbsp of plain flour
- 100ml of double cream
- 300ml of ham stock, reserved from cooking the gammon, or chicken stock
- 1 tbsp of wholegrain mustard
- butter, for frying
- 300g of plain flour
- 150g of unsalted butter, cold, cut into cubes
- 100g of Parmesan, finely grated
- 2 sprigs of thyme, leaves picked
- ground black pepper
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