Thursday, November 08, 2018

Eunice's chicken and leek lasagne recipe for Robin

Serves 6 people

  • 1.25kg cooked chicken or or turkey, cut into bite sized pieces
  • 200g lasagne sheets
  • 450g leeks, sliced into thick rings
  • 100g butter
  • 115g plain flour
  • 3 cloves garlic, crushed
  • 750ml litre chicken stock
  • 250ml white wine
  • 115g gruyere cheese
  • 55g cheddar cheese
  • Salt and pepper
  • 255ml single cream
  • 2tbsp grated parmesan
  • Handful pinenuts

  1. Pre-cook lasagne sheets if necessary. 
  2. Pre-heat oven to 200C
  3. Fry leeks in large saucepan with 15g butter until soft, then remove with slotted spoon and put to one side in another dish.
  4. Melt rest of butter in saucepan, stir in flour and cook over medium heat stirring for a minute. 
  5. Take pan off the heat, whisk in stock and white wine.
  6. Then return pan to heat, bring to boil and cook stirring for around 5 minutes until thickened.
  7. Remove pan from heat again, stir in 100g Gruyere cheese and cheddar cheese, season and add single cream.
  8. Spoon a little of sauce into ovenproof dish (approx. 3L in size) and top with lasagne sheets. 
  9. Follow with  a layer of chicken and leeks and sprinkle with parmesan, repeat layers but finish with lasagne and sauce.
  10. Sprinkle top with remaining cheeses and pinenuts
  11. Cook at 200C for 45 minutes and leave to stand for 15 mins before serving.
Robin - could leave out cheese and use more stock cubes in your stock for flavour?

No comments: