» Leeks

Rob’s Recipe of the Week: Lasagne with a difference

April 3, 2020 by General Administrator

I can rarely bring myself to make lasagne but this recipe has got me interested. The question is whether the shops will actually have lasagne sheets in stock but fingers crossed!

Photo from Olive Magazine online

Kale, ricotta and leek lasagne

Ingredients
kale 300g, woody stems removed and leaves chopped
olive oil 1 tbsp
trimmed leeks 3 (about 400g), halved lengthways, washed and chopped
garlic 1 clove, crushed
ricotta 350g (try vegan version from https://www.bosh.tv/recipes/spicy-creamy-cannelloni)
vegetable stock 150ml
fresh pesto 4 tbsp
fresh lasagne 250g, about 8 sheets
parmesan (or veggie alternative) 30g, finely grated

Method
Heat the oven to 200C/fan 180C/gas 6. Drop the kale in boiling salted water, bring back to a simmer then cook for 5 minutes. Drain really well.

Heat the olive oil in a frying pan and add the leeks with a good pinch of salt. Cook for 8-10 minutes or until really soft.

Add the garlic to the leeks and cook for 2 minutes. Keep 4 tbsp of the ricotta aside then stir the rest into the leeks with the kale. Mix everything well then add enough vegetable stock to make it a little saucy but not watery. Take off the heat.

Put a 1/4 of the sauce in the bottom of an oiled baking dish approximately 18 x 25cm. Top with 1 tbsp pesto then 2 sheets of lasagne. Repeat 3 times, ending with lasagne.

Mix the rest of the ricotta with another splash of vegetable stock and spread over the top layer. Scatter over the parmesan and bake for 20 minutes until golden and bubbling.

From: https://www.olivemagazine.com/recipes/vegetarian/kale-ricotta-and-leek-lasagne/

Rob’s Recipe of the Week: ‘Spring on the way’ soup

March 20, 2020 by General Administrator

I haven’t used a soup recipe for a while and I’ve suddenly realised I’ve been surviving off beans and toast for lunch for a little too long, We have an abundance of leeks at the moment and I could go for the easy option of leek and potato soup, but thought I would try this slightly different idea instead.

Leek, spring green and apple soup

Ingredients:
25g butter
1 tbsp olive oil
1 large onion, finely sliced
600g leeks (about 3-4 large), finely shredded
2 garlic cloves, crushed
2 apples, peeled and diced
250ml cider
1 litre veg stock
100g spring greens, finely shredded
salt and pepper

Method

Heat the butter and oil in a large pan. Add the onion and leeks. Fry on a low heat for 10 minutes. Add the garlic and apple and cook for 2 minutes. Add the cider and simmer for 5 minutes.

Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes.

Add the spring greens and simmer for 5 minutes, or until the greens are tender. Blitz until smooth or leave chunkier, whichever you prefer.

Season, and serve.

Taken from: https://www.riverford.co.uk/recipes/view/recipe/leek-spring-green-apple-soup

Rob’s Recipe of the Week: Victorian Salsify with Leeks

January 9, 2020 by General Administrator

Salsify… I had no idea, but after a bit of googling and an interesting independent article / waitrose advert ( https://www.independent.co.uk/life-style/food-and-drink/salsify-root-vegetable-taste-recipe-what-is-it-waitrose-albert-bartlett-a8631251.html ) I’ve picked out a gratin recipe after realising that I’ve yet to make one this winter despite it being a weekly staple last year (that would be because I worked out how to make good oven chips instead!). I think this could be turned into a full meal rather than a side dish if you add sliced boiled potatoes and increase the quantities for the sauce and breadcrumbs.

Leek and Salsify Gratin

Image from https://www.greatbritishchefs.com/recipes/leek-and-salsify-gratin-recipe

Ingredients
SALSIFY
400g of salsify root
Lemon juice & water in a bowl
300ml of milk
1 bay leaf
LEEKS
330g of leek, washed and sliced into 1cm rings
20g of butter
olive oil
2 garlic cloves, sliced
SAUCE
40g of butter
40g of flour
1/2 tsp Worcestershire sauce, (optional – omit to make vegetarian)
1 tsp Dijon mustard
Tabasco, to taste
100g of mature cheddar, grated
salt
freshly ground black pepper
CRUMB TOPPING
20g of Parmesan, (swap for vegetarian hard cheese if preferred)
20g of Panko breadcrumbs
freshly ground black pepper

Method
Wash the salsify, scrubbing off any soil, then peel and trim the ends of each baton. Immediately place the peeled salsify into the bowl of lemon water to stop it from going brown

Bring the milk to the boil in a pan with a bay leaf and add the salsify batons. Simmer for 6–8 minutes until cooked al dente, then drain and set aside (reserve the milk for later)

Heat a splash of olive oil in a pan with the butter and sauté the leeks and sliced garlic until soft but not coloured

In a separate pan, make the cheese sauce. Melt the butter then stir in the flour. Cook until golden and slightly foaming, then slowly whisk in the warm milk reserved from poaching the salsify, continuously whisking to prevent lumps

Stir in the grated cheddar. Once melted and smooth, season with the mustard, Worcestershire sauce (if using), Tabasco, salt and pepper

Preheat the oven to 180°C/gas mark 4

Trim the salsify to the size of the ovenproof dish you’ll be using. Roughly slice any trimmings and add to the pan with the leeks

Pour ¾ of the sauce into the leeks and stir to combine, then transfer to an ovenproof dish

Place the trimmed salsify into the remaining sauce and stir to coat. Neatly arrange the salsify on top of the leeks

Mix together the ingredients for the crumb and sprinkle evenly over the salsify. Bake for 25–30 minutes until golden and serve

Taken from: https://www.greatbritishchefs.com/recipes/leek-and-salsify-gratin-recipe

Rob’s Recipe of the Week: Vegan ‘omelette’ for filling

September 5, 2019 by General Administrator

I picked up this recipe whilst living in Gothenburg and it has great connotations for me with sunny breakfasts on the pier… Hopefully I don’t just see it with rose tinted glasses!

Vegan chickpea flour (kikärtsmjöl) omelette
Ingredients

1 cup (120 g) chickpea flour
1 Tablespoon flaxseed meal or chia seed meal (optional)
1/2 tsp (0.5 tsp) salt
1/4 tsp (0.25 tsp) each of turmeric garlic powder, baking soda, cumin powder
1ish cup of water

Fillings!
Fried tomato, onion, mushrooms, lots coming in our shares that could suit!

Method is simple, mix the all the dry ingredients then add the water slowly and mix with a whisk until they take on the same consistency as whisked eggs. Fry up the fillings, then poor on the omelette mix and reduce pan to a medium to low heat. Make sure you cook it slower and longer than an egg omelette – it tends to burn before solidifying enough to flip if you rush it.

Rebecca’s Recipe of the Week: An Egg-Lemon Sauce for Vegetables

March 15, 2019 by General Administrator

According to Claudia Roden, this creamy, lemony sauce is ‘one of Turkey’s culinary signature tunes’. Warm and eggy, it provides a delicate contrast to more robust vegetables such as celeriac or poached leek. It’s as if they’ve been given a luxurious bath in something rich and comforting. I like to serve this on a base of shredded greens, but you can omit that if you’d prefer. It would also go well with rice, and Roden recommends serving it alongside a lamb stew. It’s very easy.

Celeriac with Egg-Lemon Sauce
Serves 2

Ingredients
800g celeriac
1 lemon
1 teaspoon sugar
Salt and pepper
2 egg yolks
Shredded greens, to serve

Preparation
Peel the celeriac with a sharp knife and cut it into ¾-inch cubes. Put the cubes into a pan and just cover with cold water. Add the sugar, some salt, and the juice of half the lemon. Bring to a boil and then simmer, covered, for about 20 minutes, or until tender.

While the celeriac is cooking start to prepare the egg-lemon sauce: in a small saucepan whisk the egg yolks with the juice of the remaining half-lemon, some pepper, and a bit more salt. Set aside until the celeriac has finished cooking.

Put the shredded greens into a serving dish.

Drain the celeriac, but make sure to keep a few tablespoons of water to use in the sauce. Arrange the celeriac cubes on top of the greens.

Whisk 2 tablespoons of the cooking water into the egg-lemon mixture and place the pan over low heat. Stir constantly for a few minutes, until the mixture has just begun to thicken. Don’t let this get too hot, or stop stirring, lest the mixture curdle. Pour the egg-lemon sauce over the vegetables and serve.

Recipe adapted form Claudia Roden, Arabesque (2009).

Rebecca’s Recipe of the Week: French Leeks

February 21, 2019 by General Administrator

Another recipe from Diana Henry’s superb How to Eat a Peach.

Leeks with Breton Vinaigrette
Serves 4 as part of a spread

Ingredients
For the vinaigrette
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch of ground mixed spice
Salt and pepper to taste
8 tablespoons olive oil
Pinch of caster sugar
1.5 tablespoons capers, rinsed and dried
1 tablespoon finely chopped shallot
3-4 tablespoons chopped parsley

For the rest of the salad
6 medium leeks, or 12 small leeks

Preparation
First prepare the vinaigrette: mix the vinegar, mustard, mixed spice, salt and pepper in a small bowl. Whisk in the olive oil until the mixture is thick and well-blended. Add the sugar, capers, shallot and parsley, and tip into a serving bowl. If you can make this 30 minutes in advance so the flavour can meld, so much the better.

Remove the tough outer leaves from the leeks and discard them. Slice off the tufty bit at the base and also the dark green tops. Slice into 4cm lengths and wash well to remove any sand.

Steam the leeks over boiling water for 4-6 minutes; this is better than boiling as it stops them becoming soggy. Once they’re tender all the way through (test with a sharp knife) drain them and then blot them dry on a tea towel.

Immediately toss them in the serving bowl with the vinaigrette. Serve warm or at room temperature.

Recipe adapted from Diana Henry, How to Eat a Peach (2018).

Rebecca’s Recipe of the Week: A Wild Soup

April 11, 2018 by General Administrator

Now that the snow is gone and spring has sprung, you can start foraging.* There are young nettles everywhere, so start picking. Wild garlic is in season as well, and if you can find any it combines magnificently with nettle to make a sumptuous, bright green soup whose vibrant colour alone will lift your spirits. Eat this with bread and some cheese for an easy dinner.

Wild Garlic & Nettle Soup
serves 4.

Ingredients
500g mixed nettles and wild garlic leaves
1 tablespoon rapeseed oil, plus extra for drizzling
25g butter
1 medium onion, peeled and chopped
1 leek, cleaned and chopped
1 large carrot, peeled and chopped
1 large potato, chopped
salt, to taste
1.5 litres flavourful stock
3 tablespoons milk

Preparation

Wearing gloves, strip the nettle leaves from the stalks. Roughly chop the wild garlic and nettles and set aside.

Heat the oil and butter in a large saucepan. Add the onion, leek, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and cook over low heat for 20 minutes, stirring every so often to make sure that the vegetables don’t catch on the bottom of the pan.

Pour in the stock, and bring to a simmer. Simmer gently for 10 minutes, or until the vegetables are very soft. At this point you can turn off the heat and leave the pan until you’re ready to eat.
When you are ready to eat add the nettles and wild garlic in several batches, stirring to blend everything together. Cook over low heat for about 2 minutes.

Turn off the heat and blend using a stick blender. Add the milk, and then warm over very low heat until it’s a pleasant temperature. Check to see if it needs any more salt.

Serve, drizzled with a little extra oil over the top, if you like.

Recipe adapted from Barney Desmazery, https://www.bbcgoodfood.com/recipes/wild-garlic-nettle-soup

* Brandon Marsh Nature Centre is offering a foraging course on 27 May, in case you’d like to sign up. They promise wild garlic, among other delicacies. http://www.wildfooduk.com/events/warwickshire-coventry-brandon-marsh-spring-foraging-course-1/

Rebecca’s Recipe of the Week: Leeks for Lunch

April 5, 2018 by General Administrator

This is what I ate for lunch today. It’s easy, satisfying, and makes good use of the Canalside leeks you’ve accumulated in the fridge. The leeks meld with the vinaigrette to create a sumptuous, slippery mass. Toasted nuts contrast with the soft strands of leek. You could also add little cubes of cheese, or use this as a topping for a piece of toast.

Leeks Vinaigrette
Serves 1

Ingredients
4 leeks
1 tablespoon of sherry vinegar
big pinch of salt, and freshly ground black pepper
2 tablespoons of walnut oil, or, failing that, olive oil
handful of hazelnuts or walnuts, coarsely chopped
handful of fresh parsley, chopped

Preparation
Bring a pot of salted water to the boil.

Meanwhile, trim the ends off the leeks, and peel off the outer layer. Cut off and discard the tough, dark green upper bit. Slice each leek in half vertically.

Plunge the halved leeks into the boiling water and simmer for 8-10 minutes.

While the leeks are cooking prepare the vinaigrette in a serving bowl: pour the vinegar into the bowl, and add the salt and pepper. Slowly drizzle in the oil, whisking all the while with a fork. Set aside until the leeks are cooked.

After 8 minutes check the leeks to see if they’re tender when poked with a fork. Once they’re tender drain them and then add them while they’re still warm to the bowl with the vinaigrette. Toss together and leave to cool, or until you’re ready to eat them.

Heat a small frying pan over medium heat and add the nuts. Toast for about 4 minutes, stirring occasionally so that they toast on all sides, and taking care that they do not burn. Once they smell appetising and have begun to turn a toasty colour, add them to the leeks.

When the leeks are cool, or you wish to eat them, add the chopped parsley, stir, check to see if it needs more salt or pepper, and enjoy.

Rebecca’s Recipe of the Week: Nigel Slater’s Pappardelle with Leeks

February 2, 2018 by General Administrator

‘Ribbons of silky pasta merge marvellously with soft, salty leeks’, writes the Guardian—and so they do.

Pappardelle with Leeks
Serves 2.

Ingredients
3 large leeks
100g butter
10 sprigs of thyme
salt and pepper
250g pappardelle, or other ribbon-shaped pasta
100g gruyère, sliced thin

Preparation
Cut the leeks in half lengthways and then in half the other way. Wash them thoroughly under cold running water.

Melt the butter in a pan and then add the leeks. Let them stew slowly until they are soft and tender.
While they are stewing, remove the leaves from the thyme and add the leaves to the leeks. Season lightly.

Cook the pappardelle in generously salted, boiling water until al dente. Drain, leaving a bit of water to cling to the pasta, and add to the leek pan. Toss the pasta with the buttery leeks.

Scatter the gruyère slices on top, letting them melt in the warmth of the butter and leeks, and serve.

Recipe adapted from Nigel Slater.

Rebecca’s recipe of the week: ANOTHER Quinoa Salad, Quinoa Salad With Roasted Carrots and Frizzled Leeks

May 18, 2017 by General Administrator

I know I offered you a quinoa salad only a few weeks ago, but this one is also so good, and really different. And salads are perfect for warmer weather.

This one combines rocket and roasted carrots with crunchy quinoa tossed with currants and a pomegranate-molasses dressing. The whole thing is topped with crispy ringlets of frizzled leeks. It’s ever so tasty.

Quinoa Salad With Roasted Carrots and Frizzled Leeks

Serves 10

Ingredients
1 leek, trimmed
¾ cup plus 2 tablespoons extra-virgin olive oil, plus more for frying leeks and for serving
salt and pepper
2½ tablespoons lemon juice
2½ tablespoons pomegranate molasses, plus more for serving
1kg carrots, peeled and sliced into 1/4-inch-thick coins
2 cups quinoa
⅓ cup dried currants
150g rocket

Preparation
Cut leek in half lengthwise and rinse away any grit. Slice into thin strips. In a small skillet over medium heat, warm 1/4 inch of olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.
In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.

Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.

While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.

In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.

In a separate bowl, toss rocket with enough dressing to lightly coat. Spread the rocket on a serving platter and top with the dressed quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.

(Adapted from New York Times Cooking.)

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