Name: Leek and rice flan with sesame mushrooms
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 3/4 cup (150g) basmati rice; 1/2 small_piece (40g) brown onion, choppedfinely; 1/4 cup (20g) parmesan cheese, grated; 1 tablespoon fresh coriander, finely chopped; 1 egg, beaten lightly; 1/2 teaspoon dried chilli flakes; 60 gram butter; 3 large_piece (1.5kg) leeks, shredded; 1 1/2 tablespoon fresh ginger, grated; 1/4 cup fresh coriander, finely chopped; 3 eggs, beaten lightly; 1 cup (250ml) cream; 2 teaspoon sesame oil; 1 tablespoon vegetable oil; 4 clove garlic, crushed; 1/4 cup (35g) white sesame seeds; 600 gram swiss brown mushrooms; 2 tablespoon soy sauce; 2 tablespoon sake

Ingredients

3/4 cup (150g) basmati rice

1/2 small_piece (40g) brown onion, choppedfinely

1/4 cup (20g) parmesan cheese, grated

1 tablespoon fresh coriander, finely chopped

1 egg, beaten lightly

1/2 teaspoon dried chilli flakes

60 gram butter

3 large_piece (1.5kg) leeks, shredded

1 1/2 tablespoon fresh ginger, grated

1/4 cup fresh coriander, finely chopped

3 eggs, beaten lightly

1 cup (250ml) cream

2 teaspoon sesame oil

1 tablespoon vegetable oil

4 clove garlic, crushed

1/4 cup (35g) white sesame seeds

600 gram swiss brown mushrooms

2 tablespoon soy sauce

2 tablespoon sake

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease deep 19cm-square cake pan. Line base and two opposite sides with foil, grease foil well.

2.Place rice in large saucepan of boiling water. Boil, uncovered, until tender, drain well.

3.Combine rice and remaining ingredients in large bowl, mix well. Press mixture evenly over base and halfway up sides of prepared pan. Place pan on oven tray, refrigerate 30 minutes.

4.To make leek filling. Heat butter in medium saucepan. Cook leek, ginger and coriander, stirring, until leek is soft, cool. Combine leek mixture, egg and cream in large bowl, mix well.

5.Pour leek filling into rice crust. Bake, uncovered, in moderately hot oven about 45 minutes or until browned and firm.

6.To make sesame mushrooms, heat oils in large saucepan, cook garlic and seeds, stirring, until seeds are browned lightly. Add remaining ingredients, cook, stirring, until mushrooms are soft.

7.Serve with sesame mushrooms.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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