Leeks
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33 posts
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Re: Leeks
As a stand alone veg I usually braise them in a little chicken stock with parmesan grated over. I sometimes do half leek, half thinly cut fennel together in this way. I tend to always keep leeks in as they last so long in the fridge & I use them in so many things.
Re: Leeks
One of our favourites too!
I either chop them lengthwise, then in half and braise in stock, or fold them into a cheese sauce.
Another way is to fry gently in butter with garlic, spring cabbage, chunks of good pancetta and caraway seeds.
I also make chicken in cider with leeks, pancetta, mushrooms and tarragon.
I either chop them lengthwise, then in half and braise in stock, or fold them into a cheese sauce.
Another way is to fry gently in butter with garlic, spring cabbage, chunks of good pancetta and caraway seeds.
I also make chicken in cider with leeks, pancetta, mushrooms and tarragon.
Re: Leeks
I gently fry slices of leek (sometimes with celery) in butter then braise in small amounts of stock until done.
Or, as my MIL used to do, braise leeks and celery in milk, thicken, and top with cheesy breadcrumbs. My kind of veg, so easy to prep in advance, and reheat.l
Or, as my MIL used to do, braise leeks and celery in milk, thicken, and top with cheesy breadcrumbs. My kind of veg, so easy to prep in advance, and reheat.l
- karadekoolaid
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Re: Leeks
KC2 just reminded me that leeks go really well in a quiche. Either with roasted peppers, or with piles of bacon and cheese.
- Badger's Mate
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- Joined: Thu Jan 14, 2016 6:07 pm
Re: Leeks
We have them as a side dish, sliced and lightly cooked with butter. They're good in stir fries. Thickly sliced chunks of leek, with red pepper and black bean sauce is particularly nice. Cooked leeks are good in bubble and squeak, raw ones added to mash. We often add them to cheesy sauces for use with macaroni or colly. Cooked leek, wrapped in ham, covered in cheese sauce and baked is a staple of leftover cookery in this house, or at least was, in the days when the outlaws came over and didn't eat all the ham. Maybe they will again one day. Bacon/ham and leek is a pretty classic combo that works well with pasta, or as a topping for pizza or pastry or indded in a steamed pud, hotpot or pie.
There's a recipe in the original BBC Ken Hom book for cold spiced Chinese leaves, blanched and marinated in a mixture of sesame oil, vinegar, garlic, ginger, Sichuan pepper & chilli. The marinade works really well with blanched leeks, too.
There's a recipe in the original BBC Ken Hom book for cold spiced Chinese leaves, blanched and marinated in a mixture of sesame oil, vinegar, garlic, ginger, Sichuan pepper & chilli. The marinade works really well with blanched leeks, too.
- PatsyMFagan
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Re: Leeks
BM, can you give quantities for the marinade please
- Badger's Mate
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- Joined: Thu Jan 14, 2016 6:07 pm
Re: Leeks
The original recipe was for a whole Chinese cabbage, or a pound and a half of the stuff.
The ratios aren't that crucial. Cider vinegar:sugar 3:2. so 150ml vinegar and 100g sugar, or dilute the vinegar a bit and use less sugar. 1tbsp sesame oil. You can also add more of a neutral oil, the original used 75 ml peanut in addition to the sesame, I sometimes use rapeseed or sunflower, sometimes just sesame. I'd use a couple of tablespoons each of Sichuan peppercorns, chopped ginger, chopped garlic, a couple of teaspoons of salt and a couple of dried chillies. Dry roast the peppercorns in a pan, add the oil(s) and the chillies and fry them a little. Allow to cool and mix with the vinegar, sugar and salt. Put the blanched veg, ginger and garlic in a bowl, pour the rest over, mix and leave overnight. Keep in the fridge thereafter. I often make it with Chinese cabbage then marinade leeks in the residual liquid after the cabbage is eaten, but it also works well made directly with leeks. You could marinate it with the peppercorns into a muslin bag or tea strainer for more elegant eating I suppose, or just spit them out as you go along
The ratios aren't that crucial. Cider vinegar:sugar 3:2. so 150ml vinegar and 100g sugar, or dilute the vinegar a bit and use less sugar. 1tbsp sesame oil. You can also add more of a neutral oil, the original used 75 ml peanut in addition to the sesame, I sometimes use rapeseed or sunflower, sometimes just sesame. I'd use a couple of tablespoons each of Sichuan peppercorns, chopped ginger, chopped garlic, a couple of teaspoons of salt and a couple of dried chillies. Dry roast the peppercorns in a pan, add the oil(s) and the chillies and fry them a little. Allow to cool and mix with the vinegar, sugar and salt. Put the blanched veg, ginger and garlic in a bowl, pour the rest over, mix and leave overnight. Keep in the fridge thereafter. I often make it with Chinese cabbage then marinade leeks in the residual liquid after the cabbage is eaten, but it also works well made directly with leeks. You could marinate it with the peppercorns into a muslin bag or tea strainer for more elegant eating I suppose, or just spit them out as you go along
- Earthmaiden
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- Location: Wiltshire
Re: Leeks
What an insight into what you all do with leeks! I really thought I was missing out on some special way of cooking them in large pieces to serve as a vegetable with a meal (ie. steamed or something) but it seems that slicing and sauteeing or adding sauce is the basic way for most along with cold marinades. Interesting ways there BM. My grandmother used to do the ham and cheese sauce thing with chicory.
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