Author Topic: Leeks (Read 4519 times)

katynewbie · « **on:** December 15, 2005, 15:59:59 »

Very old chap on our site gave me a load of leeks today. I have loads, but didnt want offend so said ta, politely, and we chatted about stuff for an hour!!

My problem is: What can I do with them? Do they freeze? Any offers other than soup?!!

All ideas gratefully considered!!

wardy · « **Reply #1 on:** December 15, 2005, 16:50:26 »

Tim loves leeks and will have plenty of suggestions I reckon. Creamed leeks are fab, steamed leeks (thanks Tim), leek au gratin, leek tart, flan, quiche. Plonk it round the joint at the weekend. Er I like leek with gammon. Leek and cabbage is good together. Good in fry up. Soup as you mentioned

Yes you can freeze them. You can google for recipes if you're stuck :)

sammyd · « **Reply #2 on:** December 15, 2005, 16:52:41 »

mm mm!

i love creamed leeks with my sunday lunch

leek/cream/parmesan cheese and plenty of black pepper

;D

katynewbie · « **Reply #3 on:** December 15, 2005, 17:22:54 »

;D ;D ;D
I knew there would be yummy answers!!

Thanks Sammy and Wardy!!

Vez1 · « **Reply #4 on:** December 15, 2005, 19:34:46 »

I choppped some of mine up and have them in the freezer in freezer bags. They are fine. :)

tim · « **Reply #5 on:** December 15, 2005, 19:46:54 »

And, once again, leek vinaigrette? Glamorgan Sausages?

Derekthefox · « **Reply #6 on:** December 15, 2005, 19:58:53 »

They are indeed versatile, I have poached them in the oven with a drop of red wine too ...

Derekthefox :D

Meg · « **Reply #7 on:** December 15, 2005, 20:02:11 »

yummy That is lovely.

katynewbie · « **Reply #8 on:** December 15, 2005, 22:25:48 »

Tim...Glamorgan Sausages???????

More info please?

AikenDrum · « **Reply #9 on:** December 16, 2005, 01:28:07 »

Sauté gently in milk with a half of clove of garlic (crushed) and a suggestion of tarragon ? < ... falls over in a fever of oblivion .......

tim · « **Reply #10 on:** December 16, 2005, 08:04:19 »

Katy - veggie bangers!

http://img.photobucket.com/albums/v164/photo04/leith.jpg

Derekthefox · « **Reply #11 on:** December 16, 2005, 08:54:42 »

Excuse me AikenDrum, that is an interesting culinary term I have not come across before - half a clove of garlic? I measure my garlic at one clove per person, plus one for the pot, so how do I cope with half a clove... polite suggestions only please !!! ;)

Derekthefox :D

AikenDrum · « **Reply #12 on:** December 16, 2005, 09:08:31 »

Didn't want to overpower the subtle flavour of the leeks. {:¬)#

tim · « **Reply #13 on:** December 16, 2005, 09:09:40 »

Have to wait till April for the Tarragon.

AikenDrum · « **Reply #14 on:** December 16, 2005, 09:49:46 »

*puts hands up* I have a jar of dried Tarragon :-[

wardy · « **Reply #15 on:** December 16, 2005, 10:20:45 »

DTF "Half a clove of garlic" You have to bear in mind that AD is a Scot so is canny with everything. Well almost .....

I like dried tarragon too :)

AikenDrum · « **Reply #16 on:** December 16, 2005, 10:35:37 »

I hope everybody notices that I didn't respond to wardy's last comment .... darn ! I just did, didn't I ! :(

Derekthefox · « **Reply #17 on:** December 16, 2005, 12:18:33 »

Thanks Wardy ... I have only tried tarragon with chicken, I will have to be more adventurous ...

Derekthefox :D

katynewbie · « **Reply #18 on:** December 16, 2005, 17:57:28 »

:D :D

Glam sausages!!! Recipe looks scrumptious Tim!!

Thanks

tim · « **Reply #19 on:** December 16, 2005, 19:52:52 »

Leeks? Leek & Potato soup? Co-op yesterday & bought Lloyd Grossman's.

DON'T!! What an abyssmal I'm a TV celebrity thing. Even after lemon juice & loads of pepper - not allowed salt - and bacon sandwiches - it was still unspeakable. How DO they get away with it??

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Author Topic: Leeks (Read 4519 times)