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LEEK RECIPIES LENTIL AND LEEK SALAD 500 g dried lentils Simmer the lentils in well-salted water until tender, about 20-25 minutes, then drain. Sauté the chopped leeks in half of the olive oil until they are soft and just barely beginning to colour. Meanwhile, place the raisins in about a cup of scalding hot water for at least ten minutes, then drain well. Combine the lentils, the leeks and raisins. Add the parsley, coriander, celery, rice vinegar, and half a teaspoon salt, and toss gently but thoroughly. Add the remaining oil to the pan in which you sautéed the leeks, and stir the crushed garlic in it for about a minute. Add the spinach and toss over high heat just until the spinach is wilted and the excess water cooks away. Squirt the fresh lemon juice on the spinach, toss again, and add it to the salad. Toss the salad again, and taste it. Season with salt, fresh ground black pepper, and more rice vinegar or lemon juice, to your taste. Then let the salad marinate for an hour, and taste it again. Nice drizzled with just a little more olive oil. LEEK AND POTATO BAKE 225 g (1/2 lb) potatoes Peel and slice the potatoes. Clean the leeks by slicing then lengthways and fan them out under running water. Slice these also. Layer the potatoes and the leeks in a greased baking dish, sprinkling a little salt and pepper over each layer. Mix the cream and eggs together in a separate bowl. Pour over the ingredients in the baking dish. Sprinkle some cheese and/or breadcrumbs on top. Bake for 45-60 minutes, or until the potatoes are soft and the top is browned. Tip: This recipe is adaptable for Vegans. Simply take out the eggs and replace the cream with readily available Soya Cream. Add some onions and mushrooms to the dish to intensify the flavour. Very tasty! LEEK AND POTATO SOUP 38 g (1&1/4 oz) unsalted butter Heat butter and oil in a saucepan over medium high heat. Add leeks and sauté about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender. Cool slightly, then transfer to a blender or food processor and purée. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives, if desired. LEEK AND FISH PIE 745 ml milk Preheat oven to 180°C/ 350°F/ Gas Mark 4. Place the milk in a large pan. Put over a moderate heat and once it begins to bubble, slide in the fish. Continue to bring to the boil, then, just as the milk starts to rise, turn the heat down. Leave the fish to simmer gently until it is tender and the flakes come apart easily — only about 6 or 7 minutes. Transfer the fish to a bowl with a slotted spoon and set aside the liquid (discard any skin or bones though). LEEK AND OLIVE SAUTÉ 225 g leeks, washed and sliced finely Heat the olive oil and sauté the sliced leeks gently until they begin to soften, about 6-8 minutes. Stir in the stock and bring to the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and the chopped parsley, and cook, stirring occasionally, for a further 3-4 minutes. Season to taste with salt and pepper serve immediately. LEEK PIE 125 g butter Pre-heat oven to 220°C/ 425°F/ Gas Mark 7 ROASTED LEEKS 3-4 medium sized leeks (or 2-3 large) Cut each leek in half lengthways but not cutting into the root so that it holds it together. Rinse the leeks thoroughly. Brush each leek liberally with the olive oil. Place them in a preheated oven and bake for 15-20 minutes or until soft and beginning to brown. When ready, transfer the leeks to a plate and brush each leek with the balsamic vinegar. Season with salt and pepper and serve hot or warm. LEEKS VIAIGRETTE WITH PRAWNS 500 g leeks, washed and sliced Heat 1 tablespoon of oil in a pan and sauté the leeks over medium heat until they begin to soften. Add the vermouth and stir and cook slowly for another 5-10 minutes, stirring occasionally. Meanwhile, make the dressing by stirring together the lemon juice, vinegar, garlic, mustard and season with salt and pepper to taste. Whisk in the oil and toss with the hot leeks. Chill for 1-2 hours and arrange on plates with the cucumber and scatter the prawns over the leeks. MACARONI WITH LEEKS AND BACON This is an easy and delicious dish to prepare. It can also be prepared in advance and then just popped into the oven when you are ready to eat. Vegetarians can replace the bacon with mushrooms for a beautiful flavour, although the recipe works well with lots of different vegetables. 350 g Macaroni (although if you prefer you can use Penne) Prepare the pasta first. Bring a large saucepan of water to the boil. Add a little salt and a few drops of olive oil as you add the pasta. Bring back to the boil and cook for exactly 10 minutes. Drain the pasta with a colander. Rinse under a cool tap. Melt the butter in a pan whilst cooking your pasta. Add the bacon and leeks and cook until soft. In a second pan, melt the butter and slowly add the flour and milk, a little at a time. Make sure you stir constantly to prevent the mixture getting lumpy. Leave the sauce to simmer gently. Stir in the grated cheese, season with salt, pepper and nutmeg to taste. Finally, add the cream. Butter the sides of a deep oven-proof dish. Combine the pasta, leeks and bacon in the dish and pour the cheese sauce over the top. Sprinkle with the breadcrumbs, parmesan and cayenne pepper. Cook in a preheated oven (350°F/ 180°C/ Gas Mark 4) until the top is brown and the sauce bubbles. MUSHROOM AND LEEKS 2-3 large leeks washed and sliced. Heat the butter in a frying pan and fry leeks until soft. Add the mushrooms and thoroughly coat them in the butter. Add the stock and ginger. Cover and leave for a few minutes until the vegetables are cooked. Add the butter and flour mixture a little at a time to allow the juices to thicken, but keep the liquid under boiling point. Stir continually. Season with salt and pepper. STUFFED PUMPKIN WITH LEEKS 1 pumpkin Cut the top from the pumpkin, about 2 inches down. Set this aside for the lid. Scoop out the seeds and most of the flesh, leaving a thin shell. Chop the pumpkin flesh and set this aside also. Clean and then chop the leeks. Heat the oil in a large frying pan and add the leeks, garlic, thyme and spices. Fry for around 10 minutes then add the pumpkin flesh and continue to cook until golden. Stir frequently. Transfer this mixture to a bowl. Meanwhile, cook the rice. Skin, de-seed and dice the tomatoes. Drain the rice and add to the pumpkin mixture with the tomatoes, pine nuts and cheese. Mix together with a fork and season with salt and pepper. Spoon the mixture into the pumpkin shell and bake for between 1&1/4-1&1/2 hours until the flesh has softened and the skin has browned. Remove from the oven and leave for around 10 minutes. Cut into wedges and serve. ROOT VEGETABLE AND LENTIL CASSEROLE 1 teaspoon cumin seeds Preheat oven to 180°C/ 350°F/ Gas Mark 4. Crush the cumin, coriander, and mustard seeds together. Heat the oil in a large pan. Add the onions, carrots, leeks and mooli and fry until they begin to soften. Add the mushrooms, garlic, ginger, turmeric and crushed spices and continue to cook for another 2-3 minutes. Stir constantly. Add the lentils and boiling water. Season with salt and pepper to taste and return to the boil. Transfer to a casserole dish, cover and cook for about 45 minutes or until everything is tender. Stir in the coriander and add more salt and pepper if needed. Serve hot accompanied by some greens and lots of crusty bread! PARSNIP, LEEK AND CARROT GRATIN Smooth and scrumptious, this recipe will make a fine winter dish. Serves 4-6. 3 tablespoons butter Heat the oven to 400°F/200°C. Put on a pot of salted water to boil for the carrots and parsnips. While water is heating, sauté the leeks in butter until they start to lightly brown (about 10 minutes). Remove from heat. Add the carrots and parsnips to boiling water for about 3 minutes and drain. In a large bowl whisk the cream, mustard, sage, salt and pepper. Taste the mixture and adjust from there. Add all the vegetables to the cream mixture and gently stir to mix thoroughly. Pour the mixture into a 9” x 13” baking dish, top with grated Parmesan and cover with foil. Bake at 400°F/200°C for half an hour. WARM BRIOCHE OF GOAT’S CHEESE WITH MINTED LEEKS A gastronomic vegetarian starter. Serves 4. 50 g (2 oz) butter Preheat the oven to 200°C/400°F/Gas mark 6. CHICKEN THIGHS WITH LEEKS The subtle flavour of the leeks complements the chicken perfectly. Serves 4. 4 leeks Make a bed of the leeks in a roasting dish, cut into large slices, including the tender green ends. Add the sliced garlic, then the apple juice and wine. Top with the chicken thighs. Place the dish in oven and let simmer, uncovered, for 1 to 1&1/2 hours at 200°C/400°F/Gas mark 6, or until chicken is tender. Pour the liquid off into a saucepan, skim off the fat, then boil the liquid down until it is thickened. Add the cream, and salt and pepper to taste. Serve the chicken, with the leeks and the sauce. COUSCOUS AND LEEK BAKE A tasty dish from one of our customers. Serves 4 175 g (6 oz) couscous Preheat oven to 200°C/400°F/Gas Mark 6. Place the couscous in an ovenproof dish and pour freshly boiled water over it so it just covers it. Leave it to stand for a minute and add some more water if necessary - the couscous should be nearly soft. Fry the onion in the butter in a pan, add the apple and fry until both are soft and then add on top of the couscous. Place the leeks in a pan, add the stock and cook for about 5 minutes. Season with nutmeg and then pour the leeks on top of the onions. Then mix the cream with the eggs, season and pour over the vegetables. Sprinkle the parmesan generously over the dish and bake in the oven for 15 minutes. FENNEL AND LEEK RISOTTO 1.5 litres vegetable or chicken stock Pour the stock into a saucepan, bring to a simmer and hold over low heat. Heat the oil or butter in a frying pan over medium heat, add the leeks, a pinch of salt and pepper, and sauté for 3 to 4 minutes, until the leeks are wilted. Add the fennel and garlic, and sauté for 1 to 2 minutes. Add the rice and sauté for 2 to 3 minutes, stirring constantly. Begin adding the stock a cup at a time, allowing the rice to absorb each cup of stock completely before adding more. Keep the pan on medium heat and continue to stir. When the rice has absorbed half the stock, add the wine. Continue adding stock, stirring constantly, until you have used most of the stock. As you stir in the last bit of stock, add a pinch of salt and a few pinches of pepper. The risotto should be quite saucy. Stir in the parsley, serve in warm bowls, and sprinkle with the Parmesan. ROASTED LEEK AND ONION STOCK A deep, rich, ‘meaty’ stock for soups, sauces, gravies and more. Keeps in the fridge for 2 weeks, or freeze in small batches for later use. 1 tablespoon olive oil MINI QUICHES Delicious and perfect for parties or starters, warm or cold - and you can use ready-rolled shortcrust pastry if you’re feeling lazy! 2 trays can cook side by side. Makes 24 Pastry cases and custard: Most people have a trusted shortcrust pastry recipe, and we don’t have space for one here, but if in doubt, try Delia! Preheat the oven to 200°C, 400°F, gas 6. Grease two shallow 12-hole bun tins. Roll out your pastry on a work surface and cut 12 rounds from each with an 8cm (3 inch) cutter. Line the tins with pastry, and fill with one of the following filling suggestions. Then combine 125ml milk, 2 tablespoons cream, and 2 lightly beaten eggs. Season to taste and pour over the fillings in the tins. Bake 15-20 minutes, until puffed and golden. Remove from the tins while warm and cool on wire racks. Fillings: LEEK & BACON - sauté 1 small chopped leek (white and light green parts only) in a little butter until soft. Mix with 125 g (4 oz) cooked chopped bacon. After filling with custard, sprinkle grated Gruyere over each quiche. CABBAGE & CARAWAY - sauté 1/2 minced onion in 2 tsp oil over medium heat until soft; add 1 handful chopped cabbage and 2 minced garlic cloves; cook until liquid evaporates and cabbage browns a little. Add 3/4 teaspoon caraway seeds. After filling with custard, sprinkle grated Parmesan on each quiche. MUSHROOM & GOAT CHEESE - Heat 1 tablespoon vegetable oil in a frying pan over medium-high heat until very hot (almost smoking). Add 2 handfuls finely chopped mushrooms to the pan; sear without stirring for 3 minutes, then stir and cook until liquid evaporates. Mix in 1 Tbsp chopped fresh thyme or 1/2 teaspoon dried; fill each tin with 1/2 teaspoon goat cheese, sprinkle with mushrooms. MORE IDEAS: Roasted potato or sweet potato and rosemary; Curried apple and parsnip; Roasted mixed veggies and cheese; Sausage and sautéed fennel; Smoked fish and chives; Olive and parsley; Steamed broccoli, sun-dried tomato and cheese; Baked pear and brie….. SMOKED SALMON AND LEEK SCRAMBLE Also amazing with smoked trout or whitefish. Serve with brown toast or bagels. Serves 4 — 6. 200 ml crème fraiche or plain wholemilk yoghurt Mix together the crème fraiche, lemon peel and salt. Refrigerate until ready to use (keeps in the fridge for 5 days). In a large bowl, whisk together the eggs, cream and salt. Heat 2 tablespoons olive oil in a large non-stick frying pan over medium heat. Add leeks; cook until soft, about 10 minutes, stirring occasionally. Add in 1 tablespoon of olive oil; increase the heat to medium-high. Pour egg mixture in the pan. Cook until light and fluffy, stirring, about 8 minutes. Spoon onto a serving plate, or portion onto individual plates. Grind a light sprinkling of pepper on top. Top with the crème fraiche, and smoked salmon. LEEK, POTATO & SAUSAGE TORTILLA Also called ‘frittata’. Serve with salad and bread for4 2 medium leeks, washed, thinly sliced In a frying pan, heat the oil over a medium heat and cook the leeks until they are soft (about 4 minutes). Remove them from the heat and let them cool. Stir in the remaining ingredients, except the butter. In a large oven safe frying pan, heat the butter, then add the egg mixture and cook it over a low heat until it's almost set (about 15 minutes). Place the pan under a preheated grill and cook it until the top sets (about 2 minutes). Cool for a few minutes, then turn out the tortilla onto a board and cut it into wedges for serving. EASY LEEKS AND PEAS A quick side dish that's nearly foolproof, great with any main dish, and can be mixed with cooked pasta and sprinkled with cheese for the kids! To posh it up, add a splosh of white wine with the stock, dahling. Thinly slice 2 leeks crosswise, rinse well and drain. In a large frying pan heat a bit of butter or oil over a medium heat - add leeks and sauté until soft. Toss in a little crushed garlic and a couple handfuls of frozen peas. Add two glugs of chicken or veggie stock. Simmer covered for a few minutes, to cook the peas. Stir in a little cream or crème fraîche (or more butter), season to taste and serve! |