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Ham and Leek Croque Monsieur

Ham and Leek Croque Monsieur

with crispy homemade fries
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
915 kcal
Protein
: 
37.3g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Celery
  • Milk
  • Cereals containing gluten
  • Wheat
  • Barley
  • Sulphites
  • Egg
  • Milk
  • Oats
  • Rye
  • Soya
  • May contain traces of allergens
Serving amount

600 grams

Potatoes

1 unit(s)

Leek

1 sachet(s)

Hello Muscat

(Contains: Celery)

50 grams

Grated Cheese

(Contains: Milk)

80 grams

Sliced Irish Ham

(Contains: Cereals containing gluten, Wheat)

4 slice(s)

Country Style Sliced Bread

(Contains: Wheat, Barley May be present: Egg, Milk, Oats, Rye, Soya)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

2 tbsp

Flour

2 tbsp

Butter

300 milliliter(s)

Milk

Energy (kJ)3829 kJ
Energy (kcal)915 kcal
Fat26 g
of which saturates16.3 g
Carbohydrate133.5 g
of which sugars16.1 g
Dietary Fiber38.5 g
Protein37.3 g
Salt4.2 g
Trans Fat0.1 g
Potassium1259.7 mg
Calcium62.8 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper

Cooking steps

Cook the Chips
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
  • Pop the chips onto a large (lined) baking tray.
  • Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Fry the Leek
2
  • Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the leek, muscat and season with pepper.
  • Cook the leek until softened, 4-6 mins, stirring occasionally.
Make the Sauce
3
  • Add 2 tbsp of butter (per 2P) to the pan.
  • Add 2 tbsp flour (per 2P), then cook for 2-3 min, stirring.
  • Reduce the heat and add 100ml milk (per 2P). Stir constantly with a whisk.
  • When the milk is completely absorbed, repeat with another 200ml milk (per 2P).
  • Increase the heat and cook gently for 3-4 min until the sauce thickens. Add three-quarters of the cheese and mix well.
Cook the Croques
4
  • Place half the bread slices on a lined baking tray then arrange the ham slices on top. 
  • Spread some of the leek sauce over the ham. 
  • Sandwich closed by placing the remaining bread slices on top. Top with the remaining leek sauce and scatter over the cheese.
  • Bake until the cheese has melted, 8-12 mins.
Assemble the Salad
5
  • In a salad bowl, mix the salad leaves with the balsamic glaze and a drizzle of oil.
  • Season to taste with salt and pepper. 
Cut and Serve
6
  • Cut the croques diagonally.
  • Divide between plates alongside the chips and salad.
Meal right image

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