In season – Leeks
In season in the UK from late summer through early spring, leeks reach peak season here in the UK from October to March making them a handy vegetable right now when other veg is less plentiful.
Hello all
I do hope you have had a good week. It’s been a busy one for me. I have been enjoying time in the kitchen now that it is back in action, all be it without cupboard doors. I have been reshooting some old posts as well as some new ones as well as some cooking for fun. So, in the next week or so, I shall be at my desk getting the new recipes and updated posts written up to share with you soon.
This week, I thought I would share some leek recipes. They are cheap and plentiful at the moment.
Until next time
Have a delicious week.
A bit about Leeks
Leeks are from the allium family and so are related to onions, shallots chives and garlic. When cooked, leeks offer a mild oniony flavour. Their sweet, oniony flavour will add depth to soups, stews and pasta and can be used pretty much anywhere you would use a cooked onion.
Leek pairs particularly well with fish, chicken, cream, cheese, potatoes, and parsley. They can also be enjoyed on their own as a vegetable side, grilled or roasted, sauteed or steamed. I like them pan-fried with courgettes and peas to which I sometimes toss in a little pesto.
When selecting leeks, opt for those with a lengthy unblemished white section. Ensure that the root end is not dried out or discoloured. They should yield slightly when bent.
Store: Unwashed leeks in a sealed plastic bag (to avoid them contaminating the flavour of other foods) in the refrigerator, where they can maintain freshness for up to a week.
To prepare leeks: Around two-thirds of their length is white or pale green and firm, and it is mainly only this part that is eaten. First, trim off the base, and cut away the uppermost dark green part of the leeks. Remove the outer layer if it is tough. Wash well. They can be a little gritty, especially when home-grown, so wash carefully to eliminate any soil trapped between the layers. To do this, sliced leeks can be simply rinsed underwater. For whole leeks or those with substantial dirt caught in the layers, a convenient method is to slit them almost in half lengthwise, open them out, and rinse them under running water, paying attention to the top end of the leek where the layers tend to be less dense.
Minimize waste by not discarding the green section. Instead, wash, roughly chop, and add them to the stock pot. I save them along with other vegetable trimmings in the freezer until needed for stock making.
Recipes
Leek Spinach and Cannellini Bean Soup – Recipes Made Easy
This soup is quick and easy to make. It is filling without being too rich, making it an ideal lunchtime dish which will keep you satisfied until supper time.
Homity Pie – Only Crumbs Remain
Homity Pie is a simple, homely, and nutritious bake just like a great big hug in pie form! It is a vegetarian open pie packed with potatoes, spring onions, leeks, and cheese, and is delicious served either with a green salad or a medley of your favourite vegetables.
Leek and Brie Stuffed Potatoes – Recipes Made Easy
Jacket potatoes make an easy light meal and they remain a family favourite. I like to pimp them up a bit with the addition of some tasty toppings or fillings.
These Leek and Brie Potatoes are a case in point. The simple addition of some sautéed leeks and creamy brie and they become oh so much more special. No longer a humble jacket potato on the side, they can make a meal in themselves and a delicious one at that.
Leeks in Cheese Sauce – Recipes Made Easy
Succulent leeks covered with creamy cheese sauce and topped with a crisp and crunchy layer of breadcrumbs. Leeks in Cheese sauce makes a great side dish and can even be served as a simple meat free main.
Chicken and Leek Risotto – Recipes Made Easy
A now for something completely different.
Have you Seen?
The Ultimate Sticky Toffee Puddings
Looking for a little indulgence on a winter evening? These rich, sticky toffee puddings are one of those desserts that's hard to resist. To me, these are the ultimate sticky toffee puddings; moist, not overly sweet or too stodgy and contain date and chopped pecans with a little hint of warming ginger. Yum!
I used to have an allotment some years ago, where Leeks was one of my favourite veg to grow. They never grew to a huge size like those you see in the supermarket, but what we did eventually pull out of the ground were deliciously sweet and worth taking time to grow. With a bit of planning, I am hoping to do the same this year in my garden.