Courgette and leek in smoked garlic and Cheddar sauce topped with potato rosti

12:19pm Monday 20th February 2006

By Staff reporter

CARL WHITE, head chef at The Plough, in Sleapshyde Lane, Smallford, recently competed for the title of Great Potato Challenge Champion.

His courgette and leek in smoked garlic with Cheddar sauce topped with potato rosti was very popular.

Despite not winning, the 49-year-old's dish was highly commended by the judges when he took part in the British Potato Council contest, which was searching for the best potato dish in Britain.

The pub has a strong reputation for high quality home cooked food and new owners Bill and Carol McGrath said they were delighted with Carl's efforts in the kitchen.

Bill said: "We were delighted to support Carl's entry in the Great Potato Challenge and thrilled that he was highly commended by the judges.

"As well as being innovative and versatile, Carl's dish is a very popular addition to our menu.

"This is a superb pub for good food, good beer and a friendly traditional atmosphere.

"I want customers to have an enjoyable experience when they visit The Plough, whether its for a meal or a pint and a chat.

"When I was growing up in rural Ireland the local pub was a focal point for the community.

"I believe that this is still the case for many local pubs and particularly so at The Plough we're thrilled to be part of this. We run charity quiz nights on the first Tuesday of every month and we're looking for other opportunities to support local charities and events."

For those of you who would like to try to make Carl's dish at home, the recipe is is given here.

Courgette and leek in smoked garlic and Cheddar sauce topped with potato rosti

2oz butter; 2oz flour; 3 Maris Piper medium size potatoes; 2 leeks; 2 courgettes; 2 large onions; half pint of milk; half pint cream; 3 cloves of smoked garlic; 4oz mature Cheddar cheese; mixed herbs; Worcestershire sauce and mustard.

Filling Melt the butter in a pan. Sweat off the garlic, onions, leeks and courgettes. When soft add the flour to make a paste and cook for one minute. Gradually add the milk, cream, cheese, mixed herbs a dash of mustard and a dash of Worcestershire sauce, salt and pepper and cook for five minutes.

Topping Heat a frying pan with a knob of butter. Cut potatoes and onions into matchstick-size strips and place into pan. Add a teaspoon of flour. When golden on one side turn over and cook on other side until golden.

To serve Place courgette and leek filling into a dish, add the rosti on top and enjoy on its own or with mixed salad or French bread.