Recipe: Tidy Kitchen’s Cheesy Leeks & Welsh Pork Chop With Sourdough & Hafod Crumb

Laura Graham is the founder of The Tidy Kitchen Co, which creates hand-made meals for corporate events, special occasions and private clients across the UK using mainly local, seasonal ingredients. Here she shares her comfort food recipe with in-season leeks.


Approx prep time: 10 minutes

Cooking time: 35 – 40 minutes


Ingredients:

  • 4 x Welsh Pork Chops

  • 2 slices of sourdough

  • 1 tbsp olive oil

  • 1 x garlic clove

  • 50g grated Hafod cheese

  • A small handful of finely chopped parsley

  • Freshly ground pepper

  • Pinch of salt


Cheesy Leeks

  • 1tsp butter

  • ½ tbsp vegetable oil

  • 1 tbsp plain flour

  • 1 x leek

  • 100g of Welsh cheddar

  • 200ml milk

  • ½ tsp Dijon mustard


Method

Pre-heat oven to 190c (fan assisted) / 200c (non-fan).


Cheesy leeks – sweat leeks in butter and oil until soft but not brown. Add flour and stir in the milk bit by bit to avoid lumps


Stir in mustard and add cheese. Melt and stir until thickened then pop into a small ovenproof pot, and top with grated cheese.


Pop under the grill until browned


Crumb - Finely whizz bread until crumbed, fry off in olive oil with grated garlic. Add in finely chopped parsley and sprinkle cheese on top. Leave to slightly melt and then cool.


Pork – Season each side with salt and pepper, preheat grill pan until smoking hot. Place pork on grill and cook for 3-4 minutes before turning over and cooking the same on the other side. Pull from the grill and leave to rest


Assemble with warm cheesy leeks and sprinkle over cheesy crumb


Serving suggestion: Serve with apple sauce, fresh sage, and wilted spinach.

Zimbabwe-born Laura Graham is the founder of The Tidy Kitchen Co, which creates hand-made meals for corporate events, special occasions and private clients across the UK using mainly local, seasonal ingredients.


Laura was professionally trained at Leith’s School of Food and Wine. After six years of working as a chef on superyachts in Palma and Antigua, and experience in professional kitchens in London and Bristol, she moved back to South Wales to start her own catering company in early 2017.


Since setting up The Tidy Kitchen Co, Laura has worked with a number of celebrity clients ranging from Formula 1 drivers to chart-topping musicians.  Laura also starred in extreme athlete Matt Pritchard’s TV show, Dirty Vegan, helping Matt to prepare and cook a hearty vegan meals


https://thetidykitchencompany.com/

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