Baked leek, walnut and Gubeen crêpe with a puy lentil, tomato and kale concasse

Name: Baked leek, walnut and Gubeen crêpe with a puy lentil, tomato and kale concasse
Ingredients: salt and pepper; 4-8 leaves of Italian black kale or Irish curly kale; 100 g plain flour; 600 g leeks; 250 mls milk; 50 mls single cream; 2 cloves garlic, chopped; 40 g walnuts, lightly roasted and coarsely chopped; 80 g smoked Gubeen cheese, diced; 2 tsps Dijon or strong Irish mustard; 2 tomatoes, seeded and diced; 4 tblspns cooked puy lentils; 200 mls olive oil; 1 egg; 50 mls white wine; tblspn butter; 1 red onion, finely chopped; 6 cloves of garlic, chopped

Preparation info

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

Food for a winter’s evening: leeks, walnuts, mustard and lightly smoked Gubeen cheese. We sometimes serve this crêpe with mushrooms in a dilled cream sauce and with some flageolet beans. The effect is similar to this version in that the accompanying vegetables double as a sauce for the crêpe.

Ingredients

The Filling

600 g leeks
6 cloves of garlic, chopped
tblspn

Main course
Stew
Vegetarian
Winter

Method

WASH THE LEEKS, then slice them thinly. Stew the leeks and garlic in a tablespoon of butter for five minutes. Add the wine and mustard, increase the heat and cook for a further five minutes or so, stirring, until the leeks are just tender. Pour in the cream and cook on high for one more minute. Allow this to cool before stirring in the cheese, walnuts and some seasoning.

YOU WILL NEED O