Leeks
Leeks and Goats Cheese Strudel
Serves 2-4
15ml spoon olive oil
100g leeks, finely chopped
100g Goats cheese, crumbled
Salt and freshly ground black pepper
2 Sheets filo pastry
25g butter, melted
Preheat the oven to 200C/400F/Gas mark 6.
Heat the olive oil in a frying pan and sauté the leeks until softened. Combine with the goats cheese, season and allow to cool.
Take the filo sheets and brush liberally with the melted butter, place one on top of the other, then cut into 4 squares.
Divide the leek mixture equally between the squares of filo and roll up to form individual mini strudels.
Place on a baking sheet and brush with the remaining butter. Place in the oven and cook for 15-20 minutes or until golden brown.
Leeks with Red Wine and Bacon (optional)
Serves 2-4
1 tbsp Olive Oil
350g Leeks, halved, first lengthways, then across
2 rashers of lightly smoked back bacon, cut into strips (optional)
150 ml red wine
150ml of chicken or vegetable stock
Freshly ground salt and pepper
Heat the oil in a wide frying pan, add the leeks and bacon if using, and fry for about 5 minutes until the leeks are patched with brown and the bacon is cooked and crisp.
Pour in the wine and stock and season with salt and pepper. Bring to the boil, then cover and simmer for 5 minutes, remove the lid and simmer for a further 5-10 minutes until the leeks are tender.
Lift them out onto a serving dish, and if necessary, boil down the juices in the pan until reduced and then pour over the leeks.
Baked Leeks
Serves 4
400-500g Leeks
150ml White Wine
2 x 15ml spoons Olive Oil
1 garlic clove, finely chopped
25g pine kernels, chopped finely
50g grated parmesan cheese
Preheat the oven to gas mark 6, 400F or 200C
Cut the leeks in half lengthways, then into 10-15 cm lengths.
Put the leeks in an ovenproof dish. Pour over the wine and olive oil and sprinkle with salt.
Mix together the garlic, pine kernels and parmesan and sprinkle over the top. Cover and bake in the oven for 15 minutes, then remove the cover and continue baking for a further 10 mins or until the top is golden and bubbling.
Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin
Serves 2
2 Large Baked potatoes
1 leek, trimmed, washed and sliced
40g Mature Cheddar coarsely grated
1 80g pack Boursin or same quantity Le Roule herb cheese
1 tablespoon single cream
Salt and Freshly ground black pepper
Preheat the oven to gas mark 4, 350F or 180C
Put the soft cheese into a bowl then slice the potatoes in half, protecting your hands with a clean tea towel scoop out the potato into the bowl, add the cream and season. Quickly mash or whisk everything together, then pile the whole lot back into the potato skins. Scatter the leeks on top with the grated Cheddar cheese, pressing it down with your hand. Place the potatoes on a baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.
Leek and Potato Soup
Serves 6
350-400g leeks
200-250 g potatoes
1 medium onion
4 tbsp oil
750ml Vegetable stock
250ml milk
Salt and fresh ground black pepper
Fresh chopped parsley to garnish
Slice the leeks. Peel and roughly chop the potatoes and the onion. Saute the vegetables in hot oil for 10 minutes.
Add the stock and season with salt and pepper. Bring to the boil, cover and simmer for 20 minutes until the vegetables are tender.
Stir in the milk. Transfer to a liquidiser or blender and blend until smooth. Reheat gently before serving and sprinkle with the chopped parsley.
Leek and Wensleydale Parcels
Serves 6
2 x 375g packs ready rolled puff pastry
300g leeks, washed trimmed and thinly sliced
40g butter
2 tsp clear honey
1 tsp chopped rosemary
Salt and freshly ground black pepper
200g Wensleydale cheese
1 medium egg, beaten
Spread out the puff pastry on a floured surface and cut out 12 discs (about 12 cm diameter). Chill these will you are making the filling. Melt the butter in a pan over a medium heat and fry the leeks until soft but not coloured, stir in the honey and rosemary. Season to taste and leave to cool. Crumble the cheese and stir into the leek mixture.
Preheat the oven to 200c Gas mark 6.
Lay 6 pastry discs on a baking tray and divide the leek mixture between them, spooning into a neat mound in the centre, leaving a rim of about 1 cm around the edges.brush the borders with the beaten egg and cover with the remaining discs. Crimp the edges to seal. Brush with more beaten egg and bake for 20 minutes, until puffed up and golden. Serve warm.
Sausage and Leek Quiche
200g Shortcrust pastry
450g Pork or vegetarian sausages
400-500 leeks, shredded
2 Organic eggs, beaten
142ml double cream
1 tbsp butter
Salt and freshly ground black pepper
Preheat the oven to 200c/Gas mark 6.
Melt the butter in a large pan, add the shredded leeks and cook slowly for 10-15 minutes until most of the liquid has evaporated.
Add the eggs and cream stir and season with salt and pepper.
Roll the pastry out and place in a quiche/flan dish.
Pour the filling into the flan case, arrange the sausages as if they are the spokes of a wheel and push them half way into the filling.
Bake the quiche for 30-40 minutes.
Steamed Leeks with Goats Cheese
Serves 2
1 Large leek
15g fresh oregano
50g Goats cheese, crumbled
1-2 tbsp extra virgin olive oil
Freshly ground black pepper
Trim the leek and cut in half lengthways, then cut each length in half and wash thoroughly. Place in a steamer. Roughly chop the oregano and scatter it over the leeks. Place the steamer over a pan of simmering water and cover with a tight fitting lid.
Steam for 10-12 minutes, or until the leeks are just tender. Transfer to a warm serving plate. Scatter with the crumbled cheese and drizzle with olive oil. Season generously with freshly ground black pepper and serve immediately.
Leek and Bean Soup with Cheddar Croutes
Serves 4
1 tbsp Olive oil
2 cloves garlic, crushed
400g leeks, washed and chopped
1 medium potato, peeled and diced
750ml vegetable stock
4 tbsp finely chopped parsley
1 x 410g tin Borlotti beans,drained and rinsed
1 small baguette, sliced into 8
75g grated mature cheddar
Heat the oil in a large saucepan, sauté the garlic and leeks for 4-5 minutes until starting to soften, but not colour.
Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Blend until smooth using a hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
Just before serving place the slices of baguette under the grill and toast each side until golden brown. Turn again and sprinkle each slice with a little cheese. Grill until just melted. Stir the remaining cheese into the soup.
Serve the soup in deep bowls with 2 cheesy croutes floating in each and a sprinkle of parsley
Leek, Parsnip and Ginger Soup
Serves 4
1 tbsp Olive oil
300g Leeks, sliced
25g root ginger, peeled and finely chopped
500g parsnips, peeled and roughly chopped
250ml dry white wine
1 litre vegetable stock
Salt and freshly ground black pepper
Crème Fraiche and paprika. to garnish
Heat the oil in a large pan and add the leeks and ginger, cook gently for 2-3 minutes until the leeks start to soften. Add the parsnips and cook for a further 7-8 minutes until they begin to soften. Pour in the wine and stock and bring to the boil. Reduce the heat and simmer for 20-30 minutes or until the parsnips are tender.
Puree in a blender or food processor until smooth. Season to taste. Reheat , serve in warmed bowls garnished with a swirl of crème fracihe and a light dusting of paprika.
Roast Vegetable Soup
Serves 2-4
750ml vegetable stock
1 kg mixed vegetables, ie. carrots, parsnips, cauliflower, leeks, celery, onions etc.
2-4 garlic cloves, peeled and left whole
3 tbsp olive oil
4 sprigs fresh rosemary or thyme, or a handful of sage leaves.
Salt and black pepper.
Juice 1 lemon (optional)
Preheat the oven to 200C/400F/Gas 6.
Chop the vegetables into bite sized pieces. Place in a roasting tin with the whole garlic cloves. Mix the olive oil with the herbs and lemon juice if using.
Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned.
Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.
Blend half of the mixture, then return to the pan to reheat. Serve with crusty bread
Sesame Stir-Fry of Winter Cabbage and Leeks
Serves 4
25g Sesame Seeds
2 Medium leeks
1 tbsp vegetable oil
250g winter cabbage, ie. Savoy or Tundra, finely sliced
1 tbsp Toasted sesame oil
Place the sesame seeds in a non-stick frying pan and cook over a medium heat for 5 minutes, stirring until they just start to turn golden. Remove from the heat and set aside.
Slice the leeks in 7cm long matchsticks, wash thoroughly and drain well.
Heat the vegetable oil in a wok or large pan, then add the cabbage and leeks and stir-fry for 6-7 minutes until tender.
Add the sesame oil, toasted sesame seeds and season, then toss together well and serve immediately.