Citrus Leeks with sugar snap peas - serves 6
20-30 ml olive oil
70g trimmed and cut leeks, 1cm slices
450g sugar snap peas or mangetouts, topped and tailed
salt and pepper
Dressing:
45ml olive oil
15ml balsamic vinegar
2.5ml soft light brown sugar
10-15ml lemon juice
2.5ml dijon mustard
grated rind and juice 1.2 orange
heat the oil in a large pan. add the leeks and saute gently for 5-6 minutes or till tender. Cook the sugar snaps in boiling salted water for 5 mns. Drain then mix with the leeks.
Mix together all the dressing ingredients and season. Stir into the hot veg and serve asap.
PS could be served cold with cold chicken or turkey.
Leek Tart - serves 4-6
225g sliced white leek stems
3tbsp butter
2 large eggs
150ml single cream
pinch nutmeg
salt and pepper
7 - 8 in pastry tart case, baked blind
25g grated cheese
heat the oven to 190C/375F/mark 5.
cook the leeks in a small amount of boiling water until soft. drain, return to the pan and toss in half the butter and stir well. take off the heat.
beat the eggs, cream and seasoning in a bowl. Stir in the leeks. Turn mixture into pastry case, spreading evenly. dot with remaining butter.
bake for 20 - 25 minutes until the custard is set.
These two sound really nice methinks! If anyone does give them a go - let me know how you get on! Best wishes
dexterdog