Chicken and Leek Casserole Gratin

NAME: _Chicken and Leek Casserole Gratin

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INGREDIENTS/UTENSILS:
1 dbl chicken breast or two marylands
6 medium potatoes
1 leek
1 large brown onion
2 cloves garlic
2 tbsp lard
100g streaky bacon
1/2 tsp ground coriander seed
1/2 tsp ground fenugreek seed
600ml buttermilk
1 tbsp plain flour
1 chicken stock cube
150g cheddar cheese

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METHOD:
Wash the potatoes, place in a steamer with the chicken pieces and steam for 40 - 60 minutes, until the potatoes are soft enough to pierce with a skewer, remove from heat and set aside to cool. Grate all the cheese, divide into three portions. Pull the chicken off the bone and tear into chunks. Cut to about 1/2 inch cubes.

Peel and slice the onion into half inch thick slices, fry in the fat in a hot frypan until browned, then lift out of the fat and place in a layer on the bottom of a casserole dish. Use the same fat to fry the bacon, diced to about half inch squares, lift from the fat, and set aside.

Slice the leek into half inch rings, wash well and dry with a tea towel or paper towel, place in the frypan and fry until beginning to brown. Peel and slice the garlic thinly and add to the leek, then add the bacon back again, and the spices. Fry a further three to five minutes then add about a quarter of the buttermilk and let simmer for around five to ten minutes. Add one third of the cheese, he cubed chicken pieces, stir to mix, and remove from heat.

Slide the skin off the potatoes and slice three of them into 1/4 inch slices, lay over the onions, then lift the leek / chicken mixture out of the buttermilk and layer that on top of the potato. Slice the last three potatoes and lay those over the top of the casserole.

Put the frypan back on the heat, stir the flour in and keep stirring, add the remaining buttermilk, the crumbled chicken stock cube, and one third of the cheese, heating gently until the cheese dissolves. Pour the mixture over the contents of the casserole, working it down among the contents, then crumble the remaining cheese over the top.

Bake in a moderately hot oven for 30 - 50 minutes until the cheese browns.

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SERVING:
Serve after allowing to rest for ten minutes or so.

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NOTES:
Nothing. Just enjoy.

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ENJOY!