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Name: Savoury Layered Gateaux of Double Worchester Cheese with Car
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 5 lg Leeks; Fresh sage leaves; Spinach; Salt and black pepper; 675 g Ansteys Double Worcester; Bechemel sauce; 450 g Natural greek yoghurt; (1lb); 1 lg Egg; 1 Egg yolk; 400 ml Milk; (15fl oz); Chives Chopped; 3 lg Bramley apples; 100 g Plain Flour; (4oz); 2 Eggs; Fresh nutmeg; Smoked sweet paprika; Worcester sauce; 8 Inch spring form flan tin;; Good quality puff pastry; 50 g Butter plus a small amount

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INGREDIENTS

5 lg Leeks
Fresh sage leaves
Spinach
Salt and black pepper
675 g Ansteys Double Worcester
Bechemel sauce
450 g Natural greek yoghurt; (1lb)
1 lg Egg
1 Egg yolk
OTHER INGREDIENTS
400 ml Milk; (15fl oz)
Chives ; Chopped
3 lg Bramley apples
100 g Plain Flour; (4oz)
2 Eggs
Fresh nutmeg
Smoked sweet paprika
Worcester sauce
8 Inch spring form flan tin;
CREPES
Good quality puff pastry
50 g Butter plus a small amount

Servings

INSTRUCTIONS

For the crepes: Melt butter in small pan, cool slightly. Sift flour in large mixing bowl, add salt, pepper and nutmeg, make a well in the centre of the flour, drop in egg plus yolk. Pour in the milk whisking all the time and add melted butter. In food processor blend chives and spinach then add pancake batter and pulse until blended, set mixture aside for 30 minutes. Mixture should resemble double cream consistency. Heat crepe pan, brush with oil and butter mix and fry pancakes until all the batter is used. Set pancakes aside. Roll out puff pastry slightly larger than flan tin, cut round, fork thoroughly and bake until golden brown and slightly risen. Trim leeks, set aside green tops for use in stock. Cut leeks down centre, shred approx 1 cm wide and wash, blanch in boiling salted water. Peel and cut apples into thin rings, saute in a little butter and oil until caramelised, grate small amount of cheese and set aside and cube rest of cheese. To make gateaux: Place baked pastry sheet into bottom of ring mould. Layer leeks, sliced apple and cubed cheese and ripped sage leaves. Spread a thin layer of bechemel, slice crepes in half and cover leek, cheese mixture with crepes (can be like a patchwork), repeat as before with leeks etc to form 2 layers of crepes. In a bowl whisk yoghurt, eggs, Worcester sauce, grated cheese and smoked paprika and pour over gateaux. Ensure with pallet knife that mixture runs down sides of gateaux. Bake in preheated oven 190?C/375F/gas mark 5 for 25-30 minutes. Gateaux should be light brown, cool slighty before removing from tin. Can be served warm with dressed green salad and fresh tomato sauce. Per serving: 781 Calories (kcal); 33g Total Fat; (37% calories from fat); 39g Protein; 84g Carbohydrate; 830mg Cholesterol; 465mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.

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Savoury Layered Gateaux of Double Worchester Cheese with Car

5 lg Leeks
 Fresh sage leaves
 Spinach
 Salt and black pepper
675 g Ansteys Double Worcester
 Bechemel sauce
450 g Natural greek yoghurt; (1lb)
1 lg Egg
1 Egg yolk
 OTHER INGREDIENTS
400 ml Milk; (15fl oz)
 Chives Chopped
3 lg Bramley apples
100 g Plain Flour; (4oz)
2 Eggs
 Fresh nutmeg
 Smoked sweet paprika
 Worcester sauce
8 Inch spring form flan tin;
 CREPES
 Good quality puff pastry
50 g Butter plus a small amount

For the crepes: Melt butter in small pan, cool slightly. Sift flour in  large mixing bowl, add salt, pepper and nutmeg, make a well in the centre  of the flour, drop in egg plus yolk. Pour in the milk whisking all the time  and add melted butter.    In food processor blend chives and spinach then add pancake batter and  pulse until blended, set mixture aside for 30 minutes. Mixture should  resemble double cream consistency.    Heat crepe pan, brush with oil and butter mix and fry pancakes until all  the batter is used. Set pancakes aside.    Roll out puff pastry slightly larger than flan tin, cut round, fork  thoroughly and bake until golden brown and slightly risen. Trim leeks, set  aside green tops for use in stock. Cut leeks down centre, shred approx 1 cm  wide and wash, blanch in boiling salted water. Peel and cut apples into  thin rings, saute in a little butter and oil until caramelised, grate small  amount of cheese and set aside and cube rest of cheese.    To make gateaux: Place baked pastry sheet into bottom of ring mould. Layer  leeks, sliced apple and cubed cheese and ripped sage leaves. Spread a thin  layer of bechemel, slice crepes in half and cover leek, cheese mixture with  crepes (can be like a patchwork), repeat as before with leeks etc to form 2  layers of crepes.    In a bowl whisk yoghurt, eggs, Worcester sauce, grated cheese and smoked  paprika and pour over gateaux. Ensure with pallet knife that mixture runs  down sides of gateaux. Bake in preheated oven 190?C/375F/gas mark 5 for  25-30 minutes.    Gateaux should be light brown, cool slighty before removing from tin.    Can be served warm with dressed green salad and fresh tomato sauce.        Per serving: 781 Calories (kcal); 33g Total Fat; (37% calories from fat);  39g Protein; 84g Carbohydrate; 830mg Cholesterol; 465mg Sodium Food  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 4  1/2 Fat; 0 Other Carbohydrates    Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2711g)
Recipe Makes: 1 servings

Calories: 1186
Calories from Fat: 571 (48%)

Amt Per Serving		% DV

	Total Fat 63.4g	85 %
	Saturated Fat 20.7g	104 %
	Monounsaturated Fat 23.2g
	Polyunsanturated Fat 9.2g
Cholesterol 2536.3mg		780 %
Sodium 1253.3mg		43 %
Potassium 2164mg		57 %
Total Carbohydrate 78.6g		23 %
	Dietary Fiber 12g	48 %
	Sugars, other 66.5g
Protein 81.8g		117 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1186

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