Wed, 9 October 2019
Chef Catherine Leyden will be baking a wholesome savoury dish to suit people on a budget!
LEFTOVER CRUMBLE
Ingredients
• 25g/1oz Odlums Cream Plain Flour
• 275-325g/10-12oz Turkey, Chicken or Ham (or a mixture), roughly chopped
• 450g/1lb Onions (thinly sliced)
• 1 tablespoon Olive Oil
• 1 tablespoon Shamrock Golden Caster Sugar
• 50g/2oz Butter
• 425ml/15fl oz/¾pt Milk, or a mixture of Milk and Cream
• 75g/3oz Grated Cheddar Cheese
• Salt & Pepper
• Pinch of Nutmeg
• 325g/12oz/6 blocks Frozen Spinach (defrosted)
Crumble
• 125g/4oz Odlums Cream Plain Flour
• 50g/2oz Odlums Porridge Oats
• 25g/1oz Grated Cheddar Cheese
• 80g packet Shamrock Chopped Walnuts (optional)
• 125g/4oz Butter or Margarine
Method:
1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a deep oven proof casserole dish.
2. Heat the oil in a pan and fry the onions with the sugar until soft. This takes about 5 minutes stirring occasionally.
3. Meanwhile, put the butter, milk and flour into a saucepan and bring to the boil, whisking all the time, until you have a smooth sauce. Season with salt, pepper and nutmeg. Stir in cheese.
4. Next, add the onions and meat to the sauce. Bring to the boil then simmer for 5 minutes, stirring occasionally.
5. Meanwhile, make the crumble by mixing the dry ingredients together. Add the butter/margarine and rub through until a crumble is formed.
6. Spread spinach on base of prepared casserole dish.
7. Pour sauce over spinach and sprinkle the crumble on top. Bake for about 15 minutes until crumble is nicely browned.
8. Serve with salad.
