Discussion
It being that time of year, the vegetable boxes are increasingly filled with stuff I wouldn't normally consider food. Thus I now find myself the proud owner of more leeks than I know what to do with (well, technically, about five times that many).
I can think of leek and potato soup, which should freeze (handy) and maybe a chicken and leek pie for later. But I cannot imagine Marco Pierre White beating a path to my door for either.
What to do with them? Or what herbs to add to give it some flavour.
And, yes, I have considered a Bottom-esqe "Leeks Mexicaine" but I don't think the OH would approve.
I can think of leek and potato soup, which should freeze (handy) and maybe a chicken and leek pie for later. But I cannot imagine Marco Pierre White beating a path to my door for either.
What to do with them? Or what herbs to add to give it some flavour.
And, yes, I have considered a Bottom-esqe "Leeks Mexicaine" but I don't think the OH would approve.
Sausage and leek bake.
Slice leeks, onions, mushrooms, garlic. Spread out over the bottom of a lasagne dish.
Place six good quality sausages on top. Roast until the tops of the sausages are very brown and the veg is well done.
All the naughty sausagey juices go into the veg. Mmmmm. This is why I am fat.
Slice leeks, onions, mushrooms, garlic. Spread out over the bottom of a lasagne dish.
Place six good quality sausages on top. Roast until the tops of the sausages are very brown and the veg is well done.
All the naughty sausagey juices go into the veg. Mmmmm. This is why I am fat.
Leeks are a brilliant addition to mash!
Cook mash as normal
Stir in a nice big spoonful of wholegrain mustard
Stir in some sweated down n chopped leek
Top with cheese sauce (flour, milk, butter, grated cheese jobby)
Top with more cheese
under the grill until cheese on top is looking good.
perfect comfort food, used to call it champ in a restaurant i worked at. Not sure its the authentic champ, but much nicer than adding just scallions.
Cook mash as normal
Stir in a nice big spoonful of wholegrain mustard
Stir in some sweated down n chopped leek
Top with cheese sauce (flour, milk, butter, grated cheese jobby)
Top with more cheese
under the grill until cheese on top is looking good.
perfect comfort food, used to call it champ in a restaurant i worked at. Not sure its the authentic champ, but much nicer than adding just scallions.
"Fish" and leek carbonara.
Fish being anything you like... cod, sea bass haddock etc etc.
So so so simple.
sauté the leeks in butter for a few minutes add cream and parmesan cheese.
Pan fry fish place on top EASY as you like and yummy.
Add pancetta/mushrooms etc etc.
Fish being anything you like... cod, sea bass haddock etc etc.
So so so simple.
sauté the leeks in butter for a few minutes add cream and parmesan cheese.
Pan fry fish place on top EASY as you like and yummy.
Add pancetta/mushrooms etc etc.
Edited by Petrol Only on Friday 29th January 13:17
A very tasty veg that is blindingly easy to cook.
We tend to have them with roasts now. All you have to do is put them on a tray and put them in the oven for the last 10 minutes before serving. As simple as that.
I also put them into homemade sheppards pie and they really make a massive flavour difference when used with a dash of herbs de provence.
We tend to have them with roasts now. All you have to do is put them on a tray and put them in the oven for the last 10 minutes before serving. As simple as that.
I also put them into homemade sheppards pie and they really make a massive flavour difference when used with a dash of herbs de provence.
Well, half of them are now soup. Pretty good leek and potato, hint of thyme, and headed possibly for some Tallegio as recommended by the Fat Tongued one here.
Can't decide between a pie and some experimental side dishes for the rest.
Thanks for the ideas!
Can't decide between a pie and some experimental side dishes for the rest.
Thanks for the ideas!
Edited by grumbledoak on Friday 29th January 16:00
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