Leek and smoked cheese macaroni
A deliciously comforting recipe for leek and smoked cheese macaroni by our friends at Riverford.
This is a dish from the famous Duck and Waffle.
A flavour fiesta, with delicate fennel and spicy sausage, this is a truly delicious and warming winter dish to share with friends.
INGREDIENTS
Heat a drizzle of olive oil in a frying pan, add the fennel and cook until brown. Transfer to a saucepan, cover with the chicken stock, then add the other broth ingredients and simmer for 30 minutes.
Put the oil, salt and shallots into a saucepan and heat gently until the shallots
are soft with no colour. This will keep, covered with the oil, for up to a week.
Ask your fishmonger to clean your mussels and clams, removing the beards and any barnacles.
Roll the spicy sausage into 1cm balls. Remove the herb tops from the fennel, finely chop and reserve for later.
When ready to serve, put a large saucepan over a medium heat. Add a splash of olive oil, the mussels and clams, spicy sausage, garlic and shallots and turn the heat up to high.
As the spicy sausage starts to colour, add the wine and allow to reduce. Add the broth, including the fennel, and cook for a few minutes until all the mussels and clams are open. Discard any that remain closed.
Finish with chopped parsley and the chopped fennel tops.
Pick up on the notes of fennel with a crisp, dry, slightly herby Italian white wine like Gavi or Verdicchio.
A deliciously comforting recipe for leek and smoked cheese macaroni by our friends at Riverford.
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They take just 5 minutes to make, and everyone adores them.
Perfect to warm you up on a cold winter evening.
All the inspiration and dishes you need to kick start a very special evening of feasting, fundraising and fun.