Hi I am looking for recipes for using leeks. I ten to add them to things but I would like to make them the main focus now and again.
I was somewhere recently where they were done as a side dish in a shallow casserole and I think the recipe had pine nuts in it too,it was in a white sauce .
It was a super recipe, anyone know it.
Thank you Jeannine
Glamorgan Sausage
Leek Vinaigrette
Leek Jalousie
Aromatic Potato & Leek
And, as you say, used in many case instead of onions - like Fish Pie - much more gentle!
These sound good, only tried the Creamy Leeks - delicious
Creamy Leeks
Ingredients
900g/2lb trimmed leeks, thickly sliced
salt and freshly ground black pepper
25g/1oz salted butter
150ml/1?4pt crème fraiche
freshly grated nutmeg
Method
1. Cook the leeks in a pan of boiling salted water for 7-10 minutes until just tender. Drain and plunge immediately into icy cold water.
2. After 15 minutes, drain again and dry well with several layers of kitchen paper. Put the leeks into a food processor and pulse until roughly chopped. Remove half, then pulse the remainder until smooth.
3. Heat the butter in a frying pan, add all the leeks and stir over a high heat. Add the crème fraiche and season; stir until hot and bubbling. Serve sprinkled with fresh grated nutmeg.
Drunken Leeks Recipe
Ingredients
6 to 8 small leeks, trimmed and washed
1 clove garlic, crushed
1/2 cup (100 ml) red wine
1 tsp (5 ml) red wine vinegar
2 Tbsp (30 ml) parsley, chopped
Dash salt
Black pepper
Instructions
Melt the butter and cook the leeks and garlic for 3 minutes over medium heat.
Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender.
Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes.
Add the vinegar and pepper to taste. Pour over the leeks and garnish with parsley.
Yield: 3 to 4 servings
Spicy Leek And Goats Cheese Souffle
Ingredients
50g/2oz butter
150g/5oz leeks, washed, trimmed and finely sliced
50g/2oz flour
250ml/8fl oz milk
50g/2oz sun-dried tomato, finely diced
pinch white pepper
pinch grated nutmeg
pinch cayenne
1 small green chilli, finely chopped (optional)
1 tsp salt
3 egg yolks
150g/5oz goat s cheese, grated or finely crumbled
8 egg whites
1 buttered 2L/3pt souffli dish or 6 little ramekins 9cm/31?2in diameter
Method
1. Preheat the oven to 190C/375F/Gas5.
2. Melt the butter in a saucepan and, when it starts to foam, add the leeks and cook for about three minutes, until the leeks are getting soft. Add the flour to the pan and mix well. Slowly add the milk, stirring continuously, and continue to stir over a medium heat until the sauce has thickened. This will take about 5-10 minutes.
3. Remove the pan from the heat and add the sun-dried tomato, pepper, nutmeg, cayenne, chilli, half the salt, and the egg yolks. Stir to combine and then lastly add the cheese, but reserve 15-30g/2-3 tbsp for sprinkling over the top of the soufflis.
4. Beat the egg whites with the remaining salt until stiff. Add approximately one third of the beaten egg whites into the base mixture and stir together until smooth. Finally, gently fold in the rest of the egg whites, being careful not to overmix.
5. Spoon the mixture into well-greased souffli dishes and sprinkle the remaining cheese on top (you can actually holed the mixture at this point for about 1 hour in the refrigerator).
6. Place the souffli dishes in a bain-marie of hot water and bake for 30 minutes for the large dish or about 15 minutes if using smaller ones. They should be well risen, and a golden crusty brown on top.
7. Serve immediately.
i 2 have a good harvest of leeks to use today, these have come from self sown seeds on an abandoned plot there not very long so i dont know how much leek i have till i start preparing it.
I was going to make chicken and leek pie.
I googled 2 recipies
http://www.riverford.co.uk/recipes/recipe.php?recipeid=72&catid=3
http://www.deliaonline.com/recipes/chicken-and-leek-pot-pie,1920,RC.html
I have everything for the riverford recipie except for the chicken so i think thats what i am going to make :-)
Riverford have quite a few things you can do with leeks
http://www.riverford.co.uk/recipes/recipe_list.php?listType=recipe_search
Thank you so much, there is a few there I like the sound of. I always feel this in one veggie that doesn't get a fair chance in my kitchen....gotta fix that XX Jeannine
I often use leeks instead of onions due to their less embarrasing side effects. I regularly use leeks as a main veg, especially for sunday lunch. I fry them in a minimum of oil for no more than two minutes then put a tight fitting lid on the frying pan and turn the heat down to a minimum and leave for approx 15 minutes. This lets the leeks steam gently in their own juices and what juice is left over is added to the gravy.
I also use them as a layer in my veggie layer bake, again replacing onions
CC
they are lovely if you saute them gently in plenty of butter then add some chicken/ veg stock (just to cover) and simmer gently for 10-15 mins, chuck in some peas too ;D
we have this with pork chops and mash, is lovely.
Leeks A La Trixiebelle:
Chop leeks
Fry in butter in a wok thingy saucepan
Add black pepper and a good slosh of white wine
Then add some cream and swish it round a bit
Put everything out of the wok thing into one of those ovenproof dish things and sprinkle toasted breacrums mixed with grated Emmenthal cheese over the top
Put in oven and eat a bit later on when it's cooked.
I just love your style, I am trying this one tonight,thanks Trixie
Made lashings of leek and potato soup today. 8 pints in all. Portioned up and off to the freezer now. Having it with crusty bread for tea tonite. ;D
The best!!
'Specially with Ciabatta. Even stooped to some olive Ciabatta fromTesco today. Surprisingly good!