Food & Wine
Flan recipes keep reinventing themselves because they are so versatile and fail-proof.
Today's delicious combo can be made in a circular flan tin or, if you are feeding a crowd, a slice tin of any size at all.
The quantities can be varied, as can the filling.
When I went to make my flan I discovered that I had only one kumara, so I did what any sensible housewife does and improvised with an Agria potato.
You can also use flaky pastry for the base rather than filo if you prefer.
Make sure that your cooked ingredients are cool before you begin.
With flans in mind I often cook extra kumara or other vegetables the night before and store them in the fridge.
- 5-6 sheets filo pastry
- 1 medium kumara
- 1 medium potato
- 1 medium leek
- 70g butter
- 4 rashers streaky bacon
- 2 Tbsp Dijon mustard
- Finely chopped parsley
- Freshly ground pepper
Method: Set oven at 190C and place oven slide on centre rack.
Scrub kumara and potato, cut into large pieces and bring to boil in salted water.
Cook gently for about 10 minutes; they should still be firm.
Drain and set aside to cool.Slice leek, including edible green.
Cook in a shallow pan with 20g of the butter and season with pepper.
When leeks are soft remove from heat and set aside to cool.Melt remaining 50g butter for brushing between the filo sheets, following instructions on packet for handling.
Line 23cm flan tin (with removable bottom) with filo pastry.Spread pastry base with Dijon mustard then the cooled leeks.
Slice the kumara and potato and arrange evenly on top.Brush tops of vegetables with any remaining butter.
Cut bacon into strips and tuck into the topping.
Season flan with pepper.Bake for 30 minutes or until pastry is golden and bacon is cooked.
Sprinkle with chopped parsley before serving.
Cook's tip: If using flaky pastry you will need 1 sheet and only 40g of butter.
- The Southland Times
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