Timbale Recipe

http://www.undergroundcookeryschool.com

Leek and Courgette Timbales

Serves 4

1 Onion
300g Courgettes coarsely grated
1 Clove garlic finely chopped
21 leek sliced
2 tspn Fresh parsley
Butter for greasing
3 medium eggs
100 ml Double cream
80g Grated Parmesan

1.Heat a few glugs of olive oil in a pan, dice the onion and fry with the leeks until
soft and golden. Add the courgettes and carry on for a further ten minutes. Make
sure any liquid the courgettes give away evaporates. Add the garlic, and after a
minute add the parsley. Cook for a further three minutes or until done.

2. Pre heat the oven to 180oC/Gas 4. Butter 4 Dariol Moulds (see below) and
dust with a layer of Parmesan, in order that the filling does not stick to the sides.

3. Beat the eggs and cream together, and then add the rest of the Parmesan.
Season lightly and add the courgette mixture. Pour into the ramekins.

4.Place the mould's in a baking dish, fill with hot water up to the halfway level of
the ramekins and bake for 45 minutes until firm and golden. Leave to rest for 10
minutes. Run a sharp knife around the edge of the timbales, tip out and place so
the golden top is presented. Garnish with a little dressed Roquet.

For Dariol Moulds go to nisbets.com product code K517

Matt from the Underground Cookery School goes through the steps needed to make a Leek and Courgette Timbale, which is basically a gourmet omelette!
You can find many more free videos like this at http://www.undergroundcookeryschool.com/video/

Category:

Education

Tags:

• Leek Timbale
• courgette
• omelette
• chillie
• timbale
• egg
• boil
• frise
• oilve oil