JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
were judged with Leek Quiche
As presented by Celebrity Chef MICHAEL MANNERS
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55g water, ice cold
2 leeks, sliced
1tbsp Dijon mustard
1. Mix the
ingredients for the dough. Roll out the dough into a pie crust reserve it in
the fridge until baking.
2. Slice thinly the
leeks and fry in a large pan with olive oil.
3. Mix all
ingredients for the filling.
4. Place baking
paper on the pie crust and put rice or beans as a weight. Bake it 12-15 minutes.
5. Remove the
baking paper with the weight. Transfer the filling into the pie crust. Bake it
for 12-15 minutes, until the filling sets.
6. Serve it at room
temperature with fresh dill/watercress leaves.
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