Witlof and ham bake
Oct 31, 2010 1:00pm- 30 mins preparation
- 50 mins cooking
- Serves 4
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Ingredients
Witlof and ham bake
- 4 witlof
- 1 teaspoon caster sugar
- salt and freshly ground black pepper, to season
- 60 gram butter
- 1 (150g) brown onion, chopped finely
- 2 clove garlic, crushed
- 1 1/4 cup (310ml) chicken stock
- 4 slice (90g) leg ham
- 50 gram gruyére, grated
Béchamel sauce
- 30 gram butter
- 1/4 cup (35g) plain flour
- 2 cup (500ml) milk
- pinch ground nutmeg
- salt and freshly ground black pepper, to season
- 50 gram gruyére, grated
Method
Witlof and ham bake
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Remove outer leaves from witlof; chop finely. Reserve whole and chopped witlof, separately.
- 3In a medium frying pan, melt butter over medium heat. Add whole witlof, in a single layer, sprinkle with sugar and season; cook for about 2 minutes, or until browned lightly on all sides. Add onion, garlic, stock and chopped witlof. Reduce heat; simmer, covered, over low heat for about 30 minutes.
- 4Remove witlof from pan; drain on paper towel.
- 5Meanwhile, to make béchamel sauce: Melt butter in medium saucepan. Add flour and whisk mixture for about 1-2 minutes, or until well combined. Gradually add milk, whisking mixture to avoid any lumps. Add nutmeg, season; cook, whisking constantly, for about 10 minutes. Stir in cheese.
- 6Pour half the sauce into medium shallow ovenproof dish. Roll a slice of ham around each witlof; place in dish. Pour remaining sauce over witlof; sprinkle with cheese.
- 7Bake for about 20 minutes, or until golden.
Notes
Not suitable to freeze. Not suitable to microwave.