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Leeks with smoked ham

Seasonal leeks with smoked ham

Recipe by Belgian renowned chef Nicole Darchambeau. To be cooked and served with LOKA Saison between 4 to 9 °C.

Season:Summer, Fall



  • 400ml of LOKA Saison
  • 4 white leeks (8 if they are young)
  • 4 slices of smoked ham
  • 2 tablespoons of cornstarch
  • 50ml of milk
  • 1 egg yolk
  • 3 tablespoons of cream
  • 100g grated emmenthal cheese
  • 8 small potatoes
  • ½ tub of watercress
  • Salt, pepper and nutmeg


  • Step 1: Split the leek whites, wash them under running water. In a casserole dish, place the leeks. Add beer, salt and pepper. Bring to a boil, then cook over medium heat, lid ajar, for 15 minutes.
  • Step 2: Drain the vegetables. Wrap each leek with a slice of smoked ham. Arrange in a gratin dish.
  • Step 3: Dissolve the cornstarch in the milk. Pour into the cooking juices. Thicken by mixing. Dissolve the egg yolk in the cream. Incorporate into the sauce. Add a little nutmeg and half of the grated cheese.
  • Step 4: Pour the sauce over the leek rolls, cover with the rest of Emmenthal. Brown under the broiler.

Bon appétit!