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Leeks
Choose
leeks with nice long stalks and cut into 10cm "logs" Lay them side by
side in a baking dish. Wrap each "log" in a strip of bacon.
Make a thick cheese sauce
, then spread a thin layer on the dish base. Place leeks on top, and
cover with a thicker layer of cheese sauce.
A pinch of salt and
pepper and bake at 160-170c for at
least an hour, covered in foil. Remove the foil for approx the last 10 mins so they brown.
Remove the leeks and serve. Stir the sauces in the base and pour over
the leeks.
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Stuffed Leeks
The
filling can be anything you wish
Cut the stalk in about 4 inch
pieces and slide the middle out .
Stuffed sun dried tomatoes mixed with camembert cheese and use centre
pieces as stoppers for each end. Bake in oven until tender
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Leeks and Bacon
In a saucepan heat a little olive
oil, add 2 - 3 cloves crushed garlic and some chopped bacon pieces Cook
for a minute or two
Add finely sliced leeks, add a dash more olive oil and turn down low and
steam slightly till tender. Serve Immediately
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Creamy Leek and Potato
Soup
Ingredients:
4 x large leeks sliced into 4cm pieces 2 x potatoes peeled
and thinly sliced 1 x onion peeled and thinly sliced 1/2 cup butter
salt and black pepper 2 x cloves 1/3 cup chopped fresh parsley to use
as garnish 1 x litre water 2 x oxo chicken cubes
130ml fresh cream
Method:
Melt the butter in a saucepan and fry the leeks, onion and potatoes over
medium heat for about 10 minutes Add cloves, salt and pepper.
Add the water and the stock cubes and stir to dissolve Cover and let it
simmer gently for 30-40 minutes Remove cloves and put through a blender
Reheat and let simmer for five minutes Stir in the cream and spoon into
heated soup bowls Garnish with sprinkle of parsley.
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Bacon, Leek and Mushroom Chowder
Ingredients:
30ml oil 100gm sliced leek 250gm bacon,
fat and rind removed 250gm sliced mushrooms 250gm potatoes,
diced 750 ml water 750 ml milk, reduced fat
pepper
Method:
Heat the oil in a heavy based pan. Fry the leek, bacon, mushrooms and
potatoes for 5 minutes, stirring regularly. Add water, heat to boiling.
Reduce heat
Simmer 30 to 40 minutes until potatoes are soft. Stir in milk, and
reheat without boiling. Season to taste.
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Creamy Leeks and
Pasta
3 leeks 50gm butter 2 tbsp flour 1
tsp dry mustard 11/2 cups milk 100gm blue
cheese, chopped parsley 400gm fettuccine
Wash leeks, slice finely and. cook in saucepan over med heat with butter
for 5 mins or until leeks soften .Mix through flour, mustard and cook
for a further minute.
Pour in milk, stirring until sauce boils and thickens Remove from
heat and crumble in cheese Add pepper Cook pasta, drain and
then stir in leek sauce. |
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