Thursday 11 April 2013

Leek and Rice Flan with Sesame Mushrooms

From Great Vegetarian Food, The Australian Women’s Weekly, ACP Publishing, 2001.

The first task for this dish was to make the flan. Three-quarters of a cup of basmati rice was boiled until done. It was then left to cool a little and a half onion was chopped finely and added. Also into this mix went: half a teaspoon chilli flakes, about half a cup grated parmesan, a beaten egg and a handful parsley chopped finely. This was mixed well and pressed into the base and up the sides of a 19cm square cake tin that had been lined with baking paper. The flan case now went into the refrigerator until the filling was ready.

Three leeks were sliced finely and went into a pan with a good slice of butter. With them went about a tablespoon grated fresh ginger and a good handful of finely chopped parsley. These were sautéed until soft, then left to cool. Now three beaten eggs and a cup of cream were stirred into the vegetables and they were filled into the rice flan case. It all went into a 190ºC oven for about 45 minutes until cooked.

It was served with sesame mushrooms that were made in the following manner: A little vegetable oil was added to a pan with a couple of teaspoons of sesame oil. When these had heated three garlic cloves (crushed) were added with about ¼ cup sesame seeds. When the seeds had coloured a little, Swiss brown mushrooms were added with 2 tablespoons soy sauce and one tablespoon white wine vinegar. When the mushrooms were cooked they were ready to serve.

I enjoyed the flan. The rice had crisped on its edges and was nicely crunchy with the creamy leek filling. I was not so impressed with the mushrooms. The salty soya sauce seemed to be too overpowering. I know mushrooms generally need salt but this was too much for me. The flan I could easily make again but the mushroom element would not be included.

Taste: ✔✔✔
Ease of cooking: ✔✔✔

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