Email Us 01392 832729
Email Us 01392 832729
You are currently searching all entries for Leeks (Show All)
Monday, October 19, 2009 at 07:35AM
Filed in: Recipes
Read and add comments (0)
Halve the leeks lengthways and cut at an angle into 1/2-inch slices. Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated. Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of Parma ham, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat.
Whiz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp. Keep shaking the pan - don't let the bread crumbs catch on the bottom. Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool.
Bring a big pan of salted water to the boil. Lay the lasagne sheets on a clean working surface and sprinkle with a little flour. Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente.
Remove the Parma ham from the saucepan, slice up and stir back into the leeks. Season to taste with salt and pepper, then stir in the Parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks. Add a little of the cooking water if need be, to give you a silky, smooth sauce. Serve quickly, sprinkled with some pangrattato, extra Parmesan and any leftover thyme tips. Serve the rest of the pangrattato in a bowl on the side.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
1 lb mashed potatoes
3 oz butter
1 large onion, sliced
4 fl oz stock (chicken or vegetable)
1lb leeks, split and sliced
Flour and milk for the white sauce
For the crumble:
3 handfuls of breadcrumbs (slightly stale bread is perfect use a food processor or a grater)
2 oz melted butter
1 small onion, or half a large one chopped finely
1tsp chopped parsley
1 tsp chopped tarragon (can be omitted but really does add to the flavour)
1 tsp wholegrain mustard
Salt and pepper
Cooking Instructions
Serves 4-6
Preheat the oven to 200C / Gas Reg 6
First boil the potatoes, in salted water, in their skins. When tender, peel and then mash the potatoes, adding butter, milk and seasoning to taste. Line the bottom of an ovenproof dish with the mash.
Melt butter and cook onions for 3 minutes, until soft. Add the stock and bring to the boil. Add leeks and simmer for 1 minute. With a slotted spoon, remove the cooked leeks and onions, layering them on top of the mash. The cooking liquid will be left in the pan increase the heat and boil until it has reduced by two thirds. Reduce heat, and make a white sauce with this liquid, by adding a tablespoon or more of plain flour, cook for two minutes, then add milk, boiling the sauce until it reaches your preferred consistency. Cover the leeks, onions and potatoes with the sauce.
To make the crumble, cook the onions in the butter for 2 minutes. Cool slightly, and mix in the breadcrumbs, chopped herbs and mustard. You may not need all the butter the mixture should be free flowing, but hold when pressed together. Season with pepper and salt, and sprinkle over the top of the leeks. Cook for 10 minutes, or until the top is golden brown.
Thursday, February 12, 2009 at 02:37PM
Filed in: Recipes
Read and add comments (0)
Ingredients
3 medium leeks
4-6 medium potatoes
1 1/2 pints / 3/4 litre boiling water
1/2 stock cube
250g butterbeans, cooked. (Either a drained can or frozen)
1 clove garlic
2 handfuls fresh watercress or spinach
1 tablespoon olive oil and 1 knob of butter (optional) Salt and pepper to taste
Method
1. Prepare the leeks: trim the roots and any tough upper leaves. Cut in half lengthways. "Fan" under running water to remove any mud or grit. Chop the leeks into slices.
2. Peel or scrub the potatoes and chop into 1cm (1/2 inch) chunks.
3. Warm the olive oil and butter in a large pan. Saute the leeks and potatoes for 5 minutes, stirring often. Then add the garlic and saute for another minute.
4. Add the butterbeans, stock cube and the boiling water. Stir well. Cover and simmer for 20 minutes, until the potatoes are soft. Stir regularly to prevent burning.
5. Wash and chop the watercress or spinach and add to the soup for the final 2 minutes.
6. Season with salt and pepper to taste. Either serve as it is, or liquidise until smooth.
Thursday, August 21, 2008 at 08:57AM
Filed in: Recipes
Read and add comments (0)
Ingredients
200g (8oz) Leeks
100g (4oz) Butter
100g (4oz) Cooked Ham cut into small strips
225ml (9fl oz) Chicken Stock
150ml (6fl oz) Single Cream
50g (2oz) grated Parmesan Cheese
350g (12oz) Pasta Shapes
Salt and Black Pepper for Seasoning
Cooking Instructions
Slice the leeks thinly and cook them gently in a saucepan with butter, until they start to soften.
Add the stock and simmer uncovered until most of the liquid has gone (about 30 minutes).
Add the ham, cream and salt and pepper and stir through.
Pour over the cooked pasta and add the cheese.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
Cooked, well-drained white part of 5 or 6 leeks
Grated cheese
Margarine
Cheese Sauce
2 oz margarine
2 oz plain flour
I pint organic milk
2 oz grated cheese
I teaspoon made mustard
Pepper and salt
Cheese Pastry
6 oz plain flour
I teaspoon dry mustard
½ teaspoon salt
Pinch of cayenne pepper
6 oz margarine
2 oz grated cheese
I beaten egg yolk
Cold water
Method
Make the pastry case first. Sift the flour, mustard, salt and cayenne pepper together. Rub in the margarine, mix in the cheese. Add the egg yolk and enough water to make a stiff dough.
Roll out on a floured board to line 8-9-inch flan ring or pie-plate. Trim edges, and leave for 1 hour. Preheat oven to 450 ºF. Bake blind, (i.e. cover the pastry with greaseproof paper, fill with beans).
Cook for 7 minutes, remove paper and beans, return to oven and cook for 5-8 minutes longer. While the pastry is 'resting' before being cooked, make the cheese sauce. Melt the margarine, stir in the flour, cook and stir for 2 minutes. Gradually add the hot milk while off the heat, then bring to the boil stirring all the time. Fold in the cheese, mustard, pepper and salt.
Spread a layer of the sauce on the bottom of the cooked pastry, arrange the leeks on top and sprinkle with cheese. Pour the rest of the sauce on top. Sprinkle with more cheese, dot with margarine. Return to oven to heat through and brown on top. Serve hot, cut in slices.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
2 leeks
3 tablespoons olive oil
1.5 litres good chicken stock
2 baking potatoes, peeled and finely chopped
1kg asparagus, washed
A handful of chervil
425ml double cream
Salt and freshly ground black pepper
Cooking Instructions
Remove the outer leaves of the leeks and finely slice. Wash thoroughly and leave to drain. Heat the oil in a large pan and fry the leeks until very soft. Add the stock and potatoes, increase the heat slightly, return to the boil and cook for 10 minutes.
Meanwhile, trim the asparagus stems, discarding any tough ends. Slice off the tips from 20 pieces of asparagus and set aside for another dish. Slice the asparagus stems and remaining tips into 2cm pieces and add to the potatoes. Boil for a further 7 minutes or until tender.
Strip the chervil leaves from their stems. Add the stems to the soup. Liquidise and strain. Finely chop the chervil leaves and stir into the soup with the cream. Season to taste and thin with water if wished. Garnish with chervil leaves. Serve hot or cold.
If serving cold, you can garnish the soup with ice. Line a shallow baking dish with cling film, and cover with a very thin layer of water. Freeze. Lift off the film, break into large pieces and scatter in the cold soup.
Monday, March 30, 2009 at 09:01AM
Filed in: Recipes
Read and add comments (0)
Ingredients
1 clove garlic, peeled and chopped
1 red chilli, deseeded and chopped
2.5 cm piece root ginger
1/4 tsp Thai shrimp paste
(Non-seafood eaters can replace the shrimp paste with tamarind)
1 tbsp Patak's lime pickle
2 leeks, trimmed, chopped and rinsed
225g green lentils, soaked overnight
1 Ltr vegetable stock
Bag of Oriental greens, washed and roughly chopped into 5cm lengths
coriander leaves, to garnish
Method
1. Fry the garlic, chilli, ginger, shrimp paste and lime pickle until just starting to change colour.
2. Add the leeks and cook until wilted.
3. Drain and rinse the lentils and add with the stock; bring to the boil, then add the greens.
4. Simmer for 30 minutes. Blend in batches, reheat briefly and serve garnished with the coriander leaves.
Serves 4 as a starter or 2-3 as a light meal
Monday, January 25, 2010 at 10:04AM
Filed in: Recipes
Read and add comments (0)
Ingredients
Salmon (alternativley a small tin red salmon, drained and flaked)
750 ml fish stock (stock left over from poaching salmon if using fresh, made up to 750ml with a little milk)
2 leeks, chopped, rinsed and drained
Groundnut or sunflower oil
1 Little Gem squash + 1 Delicata squash, halved..., deseeded, peeled and cubed
1 large floury-variety potato, cubed but not peeled
1 bay leaf
Sprinkling of dried tarragon
Handful sprouted seeds
Paprika to taste
Method
Fry the leeks in oil until soft
Add the cubed squashes and potato, stir until well combined, then add the stock and herbs
Bring to the boil and simmer for 30 minutes, adding the salmon half-way through
Let it cool slightly, then blend
Return to the pan, stir in the sprouted seeds and reheat
Season with paprika
(serves 2-3)
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (1)
Ingredients
Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !
Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)
Cooking Instructions
Peel or wash a selection of seasonal organic vegetables and prepare as follows:
(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry)
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Stir into chopped fresh tomatoes with a dash of olive oil for a delicious bruschetta topping.
Sprinkle over pizzas, roasted vegetables or tomato soup.
Add to tomato sauces for pasta.
Mix with olive oil, tomato purée and garlic to make a salad dressing.
Bake whole baby courgettes in olive oil, chopped tomato and Basil.
Add Chives to cooked dishes at the last minute to preserve their delicate flavour.
Stir into mashed potato with a little butter and grated cheese.
Stir into cheese sauce at the end of cooking for a delicate flavour.
Sprinkle onto scrambled eggs, omelettes, quiches and potato salad.
Sprinkle over salads and soups as a great garnish.
Stir into soured cream for a tasy dip.
Stir into chopped tomatoes with a little lemon juice and garlic for a refreshing salsa.
Great in Mexican dishes such as chilli con carne.
For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.
For a Thai style dressing mix warm creamed coconut with lemon juice and stir in Coriander Leaf, Crushed Chillies and chopped spring onions.
Stir Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into cooked rice to make Mexican arroz verde.
Add Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking.
Stir into a white sauce before serving.
Sprinkle over fish with some lemon juice before grilling.
Stir through cooked new potatoes or carrots with a knob of butter.
Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.
Add to cream, white wine, stock and chopped onion for a creamy herb sauce for chicken or pork.
Sprinkle olive oil, lemon juice, salt and Marjoram over chicken or lamb before roasting or grilling.
Sprinkle onto roasted vegetables.
Mix with vinegar and a little sugar to make mint sauce for roast lamb.
Sprinkle onto peas and new potatoes, together with a knob of butter.
Stir into cooked couscous with olive oil, lemon juice, salt and pepper.
Sprinkle Mint onto green salads.
Add to yoghurt with diced cucumber for a refreshing raita dip.
Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
Stir into white sauce just before serving.
Stir fry carrots in a little butter and add garlic and Parsley.
Delicious with fish.
Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.
Sprinkle onto lamb or pork before roasting.
Sprinkle onto potatoes and parsnips before roasting.
Make a rich red wine, orange and Rosemary gravy for lamb or duck.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.
Add to finely diced apple and minced pork for tasty meatballs.
Add to apple sauce for more flavour.
Mix with breadcrumbs, chopped onion and butter for a really tasty stuffing.
Sprinkle over pork or chicken before roasting.
Combine with grated cheese and breadcrumbs as a topping for grilled fish.
Add to sausage and leek casserole for extra flavour
Make quick sauces for chicken, fish or pasta by stirring into cream and white wine or into savoury white sauce.
Stir into creamy chicken or turkey soup.
Sprinkle over glazed carrots for a distinctive flavour.
Sprinkle into omelettes or salads.
Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Sprinkle over roasted vegetables or potatoes.
Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.