The idea is from my "Best of Gourmand" dealing with leftovers in the kitchen. Lots of great dishes simply using what you already have in the fridge combined with fresh ingredients.
This recipe called for leftover fondue de poireaux (leeks baked with cheese). That I did not have. But I was out yesterday with former co-workers eating lunch and brought home a quarter of an Cordon bleu. It was way to big to eat.
I chopped pork and bacon and added it to my dish. The other ingredients were prepared fresh and went in an oven proof bowl. Topped with Feta and a Royal batter it went in the oven.
Recipe for 2:
1 leek, 1 green onion, 3 garlic cloves, 1/2 red chili, 200 g button mushrooms
2 tbsp olive oil
120 g cooked Schnitzel, 25 g bacon
Parsley, 85 g Feta
40 g cornstarch
3 eggs, 150 ml whole milk, 100 ml double cream
Salt, pepper, oregano
Chop leek and green onion, garlic and chili and sauté that seasoned on medium heat for 10 min. Fill in an oven proof dish.
Heat up the oven 170 C fan.
Clean the mushrooms and toss them in the pan without adding any more oil. Brown them for 5 min. Add to the leek mix.
Cut up meat and bacon and mix it with the other cooked ingredients. Chop parsley and add it too.
Mix cornstarch with milk, cream seasoning and eggs. That is your Royal batter. Cut Feta im small chunks and top the bowl with it. Pour the Royal batter over all of it.
Bake 35 to 45 min.
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