Leeks have a
delicate yet distinctive oniony flavour that softens to a rich sweetness
with cooking. Use ALL the leek – if you’re freezing them, freeze the
green leaves and thick white parts separately. They freeze really well.
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Use
the green part in casseroles, curries, pasta dishes and soups – just
add them five minutes before you’re ready to serve.
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Put
the thicker parts into a dish, sprinkle with a chicken oxo / or a veg.
Oxo cube, add a few tablespoons of water and microwave for 4 - 5
minutes. Drain off the liquid and use in a sauce or gravy. Serve the
sliced leeks as a vegetable.
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Griddle
whole baby leeks and asparagus together on a griddle pan with a little
melted butter or olive oil.
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Slice
leeks into rounds, put into boiling water with some frozen peas, cook
for a few minutes, drain and refresh under the cold tap. Season, drizzle
with some extra virgin olive oil and sprinkle with parsley. Serve warm
or hot.
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Halve
trimmed leeks lengthways, place into an oven-proof dish, put some grated
cheese and some chopped bacon or pancetta on top and put into a hot oven
for about ten minutes until the leeks are soft.
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Top
a cottage / shepherds pie with mashed potato and chopped leeks before
baking.
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Gently
sauté some chopped leeks in a pan with some butter or oil, then stir
into a white sauce along with some wholegrain mustard, chopped parsley
and a tablespoon or so of white wine – makes a delicious sauce for
chicken or pasta.
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