Leek Recipes
how to choose leeks
Choose leeks that are of an even size with fresh-looking green tips and a firm white stem.
how to store leeks
Leeks can be kept for 2 - 3 days in a cool, dry vegetable rack or larder.
how to prepare leeks
Leeks need to be cleaned thoroughly because dirt and grit gets between the leaves. First, trim off the leaves, leaving only about 5 cm of the green stem. Trim the roots and remove the outer leaves. Push the point of the knife through each leek about 5cm from the top and cut through to the top. Do this a second time, then peel back the leaves and wash the leeks thoroughly under running cold water to remove every speck of dirt. Leeks can also be cut into slices, in which case the vertical cuts are omitted; after slicing, wash thoroughly under running cold water.
how to boil leeks
Boiled leeks are apt to be watery so they must be drained thoroughly. Leave the leeks whole or cut into 2 cm slices. Cook in the very minimum of boiling salted water for 10 minutes if sliced, or 20 minutes if whole. Drain thoroughly, turn into a serving dish, and season with pepper. Serve with melted butter or with a cheese or white sauce.
how to steam leeks
Leave the leeks whole or cut into slices. Season with salt and place in a steamer over a pan of boiling water for 15 minutes if sliced, or for 30 minutes if whole. Drain and serve as for boiled leeks.
how to deep-fry leeks
Cut the leeks into 2 cm slices. Parboil for 5 minutes. Drain and dry thoroughly. Coat in batter and fry in deep fat or oil until golden brown, turning once during cooking. Drain thoroughly
how to stew leeks
Cut the leeks into slices. For every 750 g leeks, melt 50 g butter in a pan. Add the leeks and 1 tbsp lemon juice, salt and pepper. Cover the pan and cook the leeks very gently, shaking the pan from time to time, for about 30 minutes or until the leeks are very tender. Serve in the cooking liquor. If liked, 3 - 4 chopped rashers of bacon can also be cooked with the leeks.
how to braise leeks
Leave the leeks whole. Parboil for 5 minutes. Drain. make a mirepoix (a mixture of diced vegetables, carrots, onions and celery) and add enough stock to half cover the vegetables. Bring to the boil and place the leeks on top. Baste some of the stock over the leeks. Cover the pan with a piece of greaseproof paper or foil and then with the lid. Cook over gentle heat for 1 1/2 hours or until the leeks are very tender, basting with the stock from time to time. Remove the leeks from the pan with a perforated spoon and place in a serving dish. Drain the cooking liquor into a small pan and add 1 tsp meat glaze if available. Boil the liquor rapidly until it is reduced to a thin glaze, and then pour it over the leeks. The mirepoix can be served as a separate vegetable dish, sprinkled with chopped parsley.
