Horfield and District Allotments Association

Leeks

 

*  leeks - leek and mushroom gratin

              - Leek and Stilton Flan and onion marmalade

              - Leek and Potato Soup

            - Sweetcorn and Leek Soup

 

Onion Marmalade

2 large onions – preferably red onions but, any suitable onions will be fine

1 tsp – olive oil

150 mls ( ¼ pt) vinegar – [I use malt vinegar, the flavours are so strong that finer flavours would be wasted]

3 Tbsp cold water

50gms (2 oz) sugar

Pinch salt

¼ tsp freshly cracked black pepper

½ tsp caraway seeds.

Method

• Peel the onions, cut in half and finely slice.

• Put the olive oil into a pan with the onions and sweat very gently until the onions are soft.

• Add the vinegar, seasoning, caraway seeds water to the pan and bring to the boil. Reduce the temperature.

• Add the sugar and stir over a low heat until the sugar has dissolved.

• Bring to the boil and cook until the mixture has thickened to the desired consistency – remember it will thicken further when cool.

You can add further spices like chillies, if you wish, to enhance the flavour.

Leek and Mushroom Gratin

3 – 4 good-sized leeks

100g (4oz) medium sized mushrooms – white or chestnut

50g  (2oz) butter

25g (1oz) plain flour

275 ml (½ pint) milk

50g (2oz) grated cheddar cheese

Salt and freshly cracked black pepper

Method

• Trim and wash the leeks and cut into thin..ish slices.

• Put in a saucepan with the butter and sweat gently until the leeks are starting to soften – don’t allow them to brown or they will be bitter.

• Wipe, trim and slice the mushrooms and add them to the leeks.

• Continue to cook very gently until the leeks and mushrooms are soft – a few minutes.

• Add the flour and mix in well. Allow the flour to cook before adding the milk – don’t let it  brown.

• Gradually add the milk and bring to the boil. Add the seasoning to taste.

• Pour the mixture into an ovenproof dish and sprinkle the cheese on top.

• Put under the grill and cook until the top is golden brown.

• Serve as a supper dish with fresh crusty brown bread or as an accompaniment to a main meal.

 

Leek and Stilton Flan

For the pastry                    For the filling

175 gms (6 oz) plain flour 3 medium leeks(trimmed, washed, and sliced)

75 gms (3 oz) butter 3 good-sized cloves of garlic – finely chopped

6 tsp. cold water (approx) 3 medium eggs

Pinch salt             sea salt and freshly cracked black pepper

                   2 Tablespoons milk

                   110 gms (4oz) blue stilton cheese

                   40gms (1½oz) butter

Method

• Prepare the pastry – sieve the flour and salt the work the butter into the flour until the texture is like fine breadcrumbs.

• Add enough cold water to ensure the mixture binds ( approx.1 tsp for every oz of flour but, a little more may be needed – don’t add too much water or your pastry will be hard and tough)

• Roll out the pastry fairly thinly, to line a flan dish or suitable plate (grease or oil well before putting the pastry into it). Trim. ( If you have added too much water the pastry will shrink when cooked).

• Bake the pastry case ‘blind’ – without filling – in a fairly hot oven – Gas 6 or 200°C for 15 - 20 minutes until the pastry is golden.

• In the meantime, ‘sweat’ the leeks and garlic in the butter until soft – don’t allow them to brown.

• Beat the eggs, seasoning and milk together in a bowl and grate the cheese.

• When the pastry is cooked, remove it from the oven and fill the flan with the cooked leeks. Add the egg mixture and top with the grated cheese.

• Return to the oven and cook for 15 minutes. Lower the heat and continue to cook until the filling has set and the topping cheese is golden.

• Serve with a mixed salad and onion marmalade.

Note

This dish can be served hot or cold, is good for a main meal or in small slices as a starter, or for a picnic.

Stilton can be replaced by cheddar, gruyere or any other suitable ‘melting’ cheese.

 

Leek and Potato Soup

3 good-sized leeks – trimmed, washed and sliced( a personal taste – I like some of the green part in as well

About ½ kilo (1lb) potatoes – use fairly floury potatoes,(I’am using Sarpo Mira or Sarpo Axona)

2 – 3 good sized garlic cloves – peeled and chopped

1 litre ( 2pints) vegetable or chicken stock

A good tablespoon of butter

Sea salt and freshly cracked black pepper to taste

Chopped parsley or coriander

A few spoonfuls of single cream

Method

• Melt the butter in a large pan and sweat the leeks and garlic, until soft – don’t allow them to brown.

• Wash and peel the potatoes then cut into smallish chunks.

• Add the potatoes and seasoning to the pan and stir in with the leeks.

• Add the stock and seasoning and bring the soup to the boil. Reduce the heat and simmer until all the vegetables are well cooked.

• Put the soup through a blender or ‘mash’ well to ensure all the ingredients are broken down. Correct the seasoning to your taste.

• If you wish you can add the cream and stir in well OR pour a little cream to each bowl as a decoration to each dish before serving. Garnish with chopped parsley or coriander. Enjoy!

• This soup freezes well but is best fresh.

 

Sweetcorn and Leek Soup

8oz [225g] sweetcorn kernels (fresh, tinned or frozen)

2 good sized leeks – washed thoroughly and sliced

2 medium potatoes – washed, peeled and cut into small cubes

1 stick celery – washed and sliced

1 Tblsp. rape-seed or olive oil

1 oz [25g] butter

1 pt [570ml] vegetable stock

¼ pt [275ml] milk – you may use cream if you wish

Freshly ground black pepper and salt to taste

2 oz [50gm] cheddar cheese

Method

• Wash and slice the leeks – if, like me you are using leeks from the garden or the allotment and they are a bit mucky, slice into short lengths, it is easier to remove any mud or grit.

• Put the oil and butter into a large saucepan and heat gently.

• Add the leeks and celery and sweat [cook gently without colouring – don’t allow the leeks to brown as this will make them bitter] until soft.

• Add the cubed potatoes and the sweetcorn kernels. Mix in well but don’t allow to stick.

• Add the stock and black pepper and stir in well.

• Bring to the boil, then simmer gently until the vegetables are well cooked and soft.

• Add salt to taste and milk or cream. Bring back to the boil briefly.

• Serve in a tureen or in individual dishes, Sprinkle over with the grated cheese – if you have a cooks blowtorch the cheese can be ‘toasted’ on top.

• Serve immediately with warm crusty bread.

 

Sweetcorn and Leek Soup

8oz [225g] sweetcorn kernels (fresh, tinned or frozen)

2 good sized leeks – washed thoroughly and sliced

2 medium potatoes – washed, peeled and cut into small cubes

1 stick celery – washed and sliced

1 Tblsp. rape-seed or olive oil

1 oz [25g] butter

1 pt [570ml] vegetable stock

¼ pt [275ml] milk – you may use cream if you wish

Freshly ground black pepper and salt to taste

2 oz [50gm] cheddar cheese

Method

• Wash and slice the leeks – if, like me you are using leeks from the garden or the allotment and they are a bit mucky, slice into short lengths, it is easier to remove any mud or grit.

• Put the oil and butter into a large saucepan and heat gently.

• Add the leeks and celery and sweat [cook gently without colouring – don’t allow the leeks to brown as this will make them bitter] until soft.

• Add the cubed potatoes and the sweetcorn kernels. Mix in well but don’t allow to stick.

• Add the stock and black pepper and stir in well.

• Bring to the boil, then simmer gently until the vegetables are well cooked and soft.

• Add salt to taste and milk or cream. Bring back to the boil briefly.

• Serve in a tureen or in individual dishes, Sprinkle over with the grated cheese – if you have a cooks blowtorch the cheese can be ‘toasted’ on top.

• Serve immediately with warm crusty bread.

 

 

 

 

 

 

 

 

 

 

 

 

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