Forgotten Leek

Forgotten Leek

Leek Peats Ridge

 

Our leek grower in Peats Ridge, in the Sydney Basin, came across a ‘forgotten’ patch of very large leek, and sent us a picture so we know what to expect on Monday… When we mentioned that they look pretty big.

 

 

He then sent us another picture from the cousin in the UK who went to a growing competition a few years ago: now THAT’s big! Leek Large UK

 

Recipes:

Raw Leek Salad

Leek and vegetable tarts

Caramelized Leek & Sweet Potato Risotto

 

 

 

 

Raw Leek Salad

Raw Leek Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 juice of a lemon
  • 3 tbs extra virgin olive oil
  • salt and pepper to taste
  • 3 leeks, white and light green parts only, sliced thinly crosswise
  • 2 ripe tomatoes
  • 1 carrot, thin slices using a potato peeler
  • ½ cup chopped
Instructions
  1. In a bowl whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
  2. Cut tomatoes in half horizontally and chop. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.

Leek and vegetable tarts
Leek and vegetable tarts
 
Author:
Recipe type: Tarts
Ingredients
  • 225g plain flour
  • 150g butter, chopped
  • 1 egg yolk
  • To make filling:
  • 60g butter
  • ½ tsp ground turmeric
  • ½ tsp curry powder
  • 1 leek, cut into 5cm lengths and julienned
  • 2 carrots, cut into 5cm lengths and julienned
  • 4 sticks celery, cut into 5cm lengths and julienned
  • 1 zucchini, cut into 5cm lengths and julienned
  • 1 tbsp fresh ginger, finely grated
  • 1 cup coconut milk
  • Sea salt
  • 6 coriander sprigs
Instructions
  1. Process flour, a pinch of salt and butter in a food processor until mixture resembles breadcrumbs. Add egg yolk and 2-3 tablespoons of cold water and process until the mixture forms a ball. Knead the pastry gently on a lightly floured surface, then wrap in plastic and refrigerate for up to one hour.
  2. Preheat oven 190C.
  3. On a lightly floured surface, roll out pastry to a thickness of about 5mm. Line six 10cm tart tins with removable bases with the pastry. Lightly prick the pastry with a fork and freeze for 20 minutes. Place on an oven tray and bake at 190C for about 15 minutes, or until pale golden.
  4. To make filling:
  5. Heat butter in a large frying pan, add turmeric and curry powder and stir over medium heat for about 2 minutes or until aromatic. Add vegetables and cook, stirring occasionally, for about 5 minutes or until vegetables are tender. Add ginger, coconut milk and salt to taste and stir over medium heat for 2 minutes.
  6. Fill the tart cases with warm vegetable mixture and top with coriander sprigs.

Caramelized Leek & Sweet Potato Risotto
Caramelized Leek & Sweet Potato Risotto
 
Author:
Recipe type: Rice
Serves: 2-4
Ingredients
  • 2 tbs butter
  • 1 sweet potato, cubed and steamed
  • 1 large leek
  • salt and pepper
  • ¾ cup arborio rice
  • ¾ cup white wine
  • ~3-4 cups chicken or vegetable stock
  • ½ cup grated Romano (Parmesan can be substituted)
  • 1 tbs freshly minced chives
Instructions
  1. Cube sweet potato and steam until potato pieces yield easily under the pressure of a fork or pairing knife. Approximately, 15 min.
  2. Trim off the dark green part of leek, you can reserve it for a future use. Cut remaining leek in half lengthwise then into ½ cm half moons. Clean thoroughly. In a heavy bottomed pot melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. Let the leeks lightly brown evenly, you can turn it down a bit if you like as you don’t want them to burn. It should take about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding chicken stock in large ladelfuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat and stir in sweet potato, cheese and chives. Taste and correct for seasoning.

 

 

 

 

 

 

Baby leek

Baby leek Kulnura, NSW

Baby leek

Well, not exactly baby.  They’re thinner than usual, but their long white stalk gives you a lot of useable leek.  They’re thin so you can cook them in whole pieces rather than sliced.

How to cook them:

Cut the leek in 10-12cm lengths and wrap them in ham or prosciutto. Put them in a shallow oven-proof dish, and cook them in a mixture of chicken stock, white wine and garlic. Sprinkle some parmesan cheese over the top and cook them in a pre-heated oven at 180 C for about 30-40 minutes.  Test with a fork: it has to pierce the leek all the way with ease.

Recipes to try out

Steamed Leek with Chopped Egg

Raw Leek Salad

Caramelized Leek & Sweet Potato Risotto

Steamed Leek with chopped egg
 
Author:
Recipe type: Steamed
Serves: 4
Ingredients
  • LEEK
  • 3 to 4 baby leeks, trimmed & cleaned
  • SAUCE
  • 2 tbs olive oil
  • 1 tbs white wine or white balsamic vinegar
  • 1 tbs good mustard
  • 1 tbs mayonnaise
  • Salt to taste
  • GARNISH
  • 2 tbs capers
  • 1 hard-cooked egg, mashed with a fork
Instructions
  1. LEEK
  2. In a large saucepan put in water and bring to boil. Thenplace leeks in steamer, cover and steam for about 10 minutes. With tongs, lift from steamer and arrange on platter.
  3. While leeks steam, in a bowl place ingredients and whisk the dressing ingredients. Put the dressing in a squeeze bottle to drizzle across the leeks. Drizzle dressing across leeks, then sprinkle with capers and chopped egg.

Raw Leek Salad

Raw Leek Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 juice of a lemon
  • 3 tbs extra virgin olive oil
  • salt and pepper to taste
  • 2-3 leeks, white and light green parts only, sliced thinly crosswise
  • 2 ripe tomatoes
  • 1 carrot, thin slices using a potato peeler
  • ½ cup chopped parsley or cilantro leaves for garnish or shred some lettuce.
Instructions
  1. In a bowl whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
  2. Cut tomatoes in half horizontally and chop. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.

Caramelized Leek & Sweet Potato Risotto
Caramelized Baby Leek & Sweet Potato Risotto
 
Author:
Recipe type: Rice
Ingredients
  • 2 tbs butter
  • 1 sweet potato, cubed and steamed
  • 2 - 3 leeks
  • salt and pepper
  • ¾ cup arborio rice
  • ¾ cup white wine
  • ~3-4 cups chicken or vegetable stock
  • ½ cup grated Romano (Parmesan can be substituted)
  • 1 tbs freshly minced chives
Instructions
  1. Cube sweet potato and steam until just cooked.
  2. Cut baby leeks in half lengthwise then into slices. Clean thoroughly. In a heavy bottomed pot melt butter over medium heat, add leeks and stir to coat. Stir and brown evenly then sprinkle with seasoning (salt and pepper) then add rice.
  3. Stir and cook a further 3 minutes.
  4. Then add wine stirring until about two thirds of the wine has evaporated.
  5. Add chicken stock and simmer. Continue adding stock until rice is al dente. Turn off heat and stir in sweet potato, cheese and chives. Taste for correct seasoning.