Roast Vegetable, Ham and Cheese Crumble

Name: Roast Vegetable, Ham and Cheese Crumble
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: Italian
Ingredients: 140 pieces Salted Butter (40gr / 1.4oz. unsalted butter + 100gr / 3.5 oz. unsalted butter); 8 head Endive (8 heads of chicory, stalks removed and sliced in half, lengthways); 240 pieces All-Purpose Flour (40gr / 1.4oz. plain flour + 100gr / 3.5 oz. plain flour + 100gr / 3.5 oz. whole wheat flour); 2 tbsp Thyme (2 tbsp fresh thyme leaves); 3 pieces Garlic (3 large garlic cloves chopped finely); 250 pieces Gouda (250gr / 8.5 oz. strong cheese like mature cheddar or aged Gouda, grated); 200 pieces Ham Slices (200gr / 7 oz. of sliced ham); 4 pieces Leeks (4 leeks, halved lengthways, and cut into 10cm / 4 in. lengths); 3 tbsp Olive Oil (3 tbsp olive oil); 100 pieces Parmesan Cheese (100gr / 3.5 oz. parmesan, grated); 0 pieces Bell Pepper (pepper); 0 pieces Table Salt (Salt); 4 pieces Shallots (4 shallots, sliced); 500 ml Skim Milk (500ml / 1pt. skimmed milk (half fat))

65 minItalian

Servings8

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Ingredients

For 8 servings

Salted Butter140 pieces · 40gr / 1.4oz. unsalted butter + 100gr / 3.5 oz. unsalted butter
Endive8 head · 8 heads of chicory, stalks removed and sliced in half, lengthways
All-Purpose Flour240 pieces · 40gr / 1.4oz. plain flour + 100gr / 3.5 oz. plain flour + 100gr / 3.5 oz. whole wheat flour
Thyme2 tbsp · 2 tbsp fresh thyme leaves
Garlic3 pieces · 3 large garlic cloves chopped finely
Gouda250 pieces · 250gr / 8.5 oz. strong cheese like mature cheddar or aged Gouda, grated
Ham Slices200 pieces · 200gr / 7 oz. of sliced ham
Leeks4 pieces · 4 leeks, halved lengthways, and cut into 10cm / 4 in. lengths
Olive Oil3 tbsp · 3 tbsp olive oil
Parmesan Cheese100 pieces · 100gr / 3.5 oz. parmesan, grated
Bell Pepper0 pieces · pepper
Table Salt0 pieces · Salt
Shallots4 pieces · 4 shallots, sliced
Skim Milk500 ml · 500ml / 1pt. skimmed milk (half fat)

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Steps

1Pre-heat the oven to 200C / 400F.
2Place the chicory, leeks and shallots in a roasting tray.
3Drizzle the olive oil over the vegetables, mix through and place in the oven for about 20 minutes (check after 1
4or until the vegetables have browned and give little resistance to the tip of a sharp knife.3.Whilst the vegetables are roasting you can prepare the cheese sauce and the crumble. To make the cheese sauce.Melt the butter on a medium high heat in a heavy bottomed pan. Not a non-stick pan.
5Add the garlic and let it cook for about a minute until it softens a little. Try not to let it brown as it will affect the colour of your dish and may become bitter in flavour.
6Add the flour and mix it into the butter using a metal whisk. The flour will take up all the butter and turn into a blob, almost like dough.
7Add about 1/3 of the milk and whisk vigorously. It will be a bit lumpy at first, but dont worry, it will become smooth if you keep whisking.Then add the next third of the milk and whisk through until it becomes smooth and then the last third. Leave it to cook on a low heat for about 2 minutes, stirring your smooth sauce with a wooden spoon.Then add the grated cheese and allow it to melt, stirring occasionally.Check for seasoning and add some salt if needed.4.And then to make the crumble.In a large bowl, mix the two types of flour and butter together by rubbing it through your fingers until it looks like breadcrumbs.Then, with a metal spoon stir through the parmesan, thyme and salt.5.The last stage is to build the vegetable bake.
8Add a little salt and pepper to your vegetables and mix through, taste to check the seasoning is correct.
9Pour your vegetables from their roasting tray into an oven proof dish. Shred the ham and spread it over the vegetables.
10Pour the cheese sauce over, evenly. Then sprinkle over your crumble, also evenly, and then the parmesan over the top.6.The bake should then return to the oven (200C / 400F) and cook for about 20 to 25 minutes or until the topping has browned and become crispy.