Grow Your Own Magazine

Leek pud, leek & bacon pie, leek & tate-ee soup....what else?

Geordie (who hasn't postedfor a while) has them fried on a bacon buttie! I guess the Leek & Cheese sauce is a classic as is cock-a-leekie (I assume it made with real..................leeks

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ntg

Never be afraid to try something new.
Remember that a lone amateur built the Ark.
A large group of professionals built the Titanic

http://grief-encounters.blogspot.com/

Whenever I try frying them they always seem to turn to charcoal! Onions no prob...leeks charcoal!

No Snadger never burnt - call them caramelised !!!!!

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Ok ...caramelised charcoal!

How about leek and mushroom gratin Snadger? I will post the receipe for you if you are interested

If Snadger isn't I would be Roitlet !!

__________________
ntg

Never be afraid to try something new.
Remember that a lone amateur built the Ark.
A large group of professionals built the Titanic

http://grief-encounters.blogspot.com/

Thanks roitelet, got to find a novel way of cooking all these leeks I have grown, appreciate recipe!

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

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Appreciate the little things in life because one day you will realise they are the big things

Sweat them in butter, sprinkle with grated cheese and breadcrumbs, into the oven/under the grill. Leek gratin - done.

I like that style Jazzduke. Simple and scrummy when it hits the table. For me, the vegetables are the best part of the meal. And even the avowed carnivores appreciate a good vegetable accompaniment. I tend to see any meat as an accompaniment to the vegetables. Unless we're talking about duck. Well then - that's different. I can't see one flying past without licking my lips. Maybe I'll get over it - but it hasn't happened yet.

I think even with my lack of culinary expertise I could manage that...sounds good, I'll give it a try! Cheers JazzzDuke

How about wrapping them in ham before adding a white sauce with sprinkling of cheese or even a cheese sauce with a sprinkling of even more cheese? Then bake. You can do the same with chicory (blanched witloof chicons, not open endive type) or salsify, cabbage hearts, etc. Don't forget the freshly ground black pepper.

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Earthbabe
If at first you don't succeed, open a bottle of wine.

Here you go Snadger. It's Yummy

Leek and mushroom Gratin

1lb leeks cleaned trimmed and sliced
4oz mushrooms wiped and sliced
1 tablespoon oil
1/4 pint stock
1 bayleaf
sprig parsley
juice of 1/2 lemon
4oz or so Cheddar Cheese
1/4 pint cream or top of the milk
salt pepper
2 - 3 oz fresh brown breadcrumbs
another tablespoon oil

Heat the oil and gently fry the leeks add the mushrooms and allow to cook down a little. Add stock, bayleaf, lemon juice,salt and pepper, cook for 10 mins uncovered. Remove vegetables with a slotted spoon and place in a buttered ovenproof dish. Squeeze out as much liquid as possible. Boil the remaining liquid until almost dissapeared. Sprinkle half the cheese over the vegetables.
Mix the nearly dissapeared stock with the cream and pour over the vegetables. Mix the remaining cheese with the breadcrumbs and a tablespoon of oil and spread over the top. Bake in the oven for 20 - 25 mins at 400F, Gas 6 or 200C until crisp.

Smashing with jacket potatoes. The leek and mushroom base freezes well if you have a glut of leeks. Enjoy

Here's one from Gary Rhodes I saw on tv last weekend (with my own added bits 'coz I can never follow a recipe without tweaking it!!! ) - tried it, super, simple and tasty!

Fry your sliced leeks and mushrooms in butter then place in a small dish.
Add a little double cream. Sprinkle on some grated cheese and then crack open an egg on top. Top up dish with a little more cream and season. Cook in a bain marie (snadger, thats a large dish with some hot water in it!) for around 15 minutes, oven temp 200C - serve hot with crusty bread to dip into your egg yolk! Yummy! dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

(snadger, thats a large dish with some hot water in it!)

I know all about getting into hot water...next time I'll Know to say "Oop's I'm in a bain marie again"

Cheers dexterdog

Nice one snadger! honestly, the leek and mushroom dish is SO easy to make - and tastes delish as well, I'm sure that you can do it! dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

have you tried a savoury tart tatin - with caramalised (not charcoaled!) leeks & shallots and some gruyere? Same recipe as an apple one, but add cheese & thyme to pastry & a layer of cheese on top of the leeks/shallots, under the pastry...super veggie supper!

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