Creamy Leek and Bacon Slab

Any meal that can be chucked together at pace, whilst multitasking through your to do list, which can be eaten in your hands is a winner in my book.  

Prior to our departure from Canada I was selling off various pieces of furniture that we would not be shipping back to the UK.  With my professional sales skills honed and a great deal struck, I might have slightly misjudged our need for a dining table and chairs until the very end.  Hey ho, we live and learn and adapted to mealtime picnics for the last couple (actually 3) weeks.  This dish was perfect for table free picnic style dining…

This recipe also cleared out the last few bits in my fridge.  Another tick. Creamy Leek and Bacon Slab
Served 4 comfortably

1 packet of puff pastry, defrosted
2 heaped tbsp of dijon mustard
3 or 4 rashers of streaky bacon
1 knob of butter
1 leek, halved, washed and cut into thin strips
Black pepper
1/2 cup of cream
1/2 cup of white wine
1 cup grated strong cheddar
Green or spring onions, chopped

Pre heat the over to 350f or 180c

Line a baking sheet with greese proof paper and then roll out the puff pastry to a rectangle shape to fit the tin.  Spread the Dijon evenly over the surface.

Fry the bacon rashers until crispy, then remove them from the pan and lay on some kitchen paper to absorb the fat.  Cut the bacon into thin strips and set aside.  Drain most of the excess fat from the pan and then add the butter and the leeks to soften over a medium heat.  

When softened, season with black pepper and add the wine and cream.  Allow to gently simmer and the liquid to reduce.  If the heat is too high, the cream will separate. Stir in the bacon and then spoon over the surface of the puff pastry.  Sprinkle the Cheddar over the top and then bake in the oven for 30mins.  The pastry will be cooked through and crispy on the bottom.  The top will be golden and bubbling.

After the cooking time, remove from the oven to cool for a few minutes before cutting into slices.  Sprinkle the spring onions over the top.  Serve with a nice big bowl of salad (if you have a table to eat at) or with sticks of assorted veggies, crudités style, if you are in limbo like we were!

So quick and easy, pretty darn tasty and equally good as leftovers too.


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