Cover chicken with stock made from Swiss bouillon powder and half the wine and flavourings. Boil and cover, simmer for 45 mins- 1 hour.
Boil down juices to 1 litre and cook lasagne.
Thickly slice the leeks and fry in 20g butter with the garlic for 10 mins. Remove
Add remaining butter and melt. Stir in flour. Cook, stirring for 1 minute.
Off the heat whisk in the 1ltr of strained stock and rest of wine.
Bring to boil, cook for 4-5 mins. Off the heat stir in 125g of gruyere cheese and the red Leicester. Season and add cream.
Layer a buttered dish with the lasagne, leeks and sauce. Put the remaining cheese grated on top along with the pine nuts.
Cook in oven 200C for 45-50 minutes.
|Lasagne Sheets||250 G|
|Plain Flour||90 G|
|Grated Gruyere Cheese||175 G|
|Grated Parmesan||60 Ml|
|Pine Nuts||45 Ml|
|White Wine||10 FL|
|Stick Of Celery|
|Trimmings From Leeks|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.