Leek recipes

Id be grateful if anyone had any to share?

I have me four leeks in the fridge and Im in need of some inspiration.

Also in the fridge:
Chicken pieces (segmented by these hands)

Veg:
Potatoes
Olives
Cornichons
Onions
Chillies
Limes
Mangetout

Condiments
Mustard- Dijon and Wholegrain
Creme fraiche

I can see something with a sauce (cornichons, mustard and creme friache) but what herbs would I use and how would include the leeks?

Oh and it doesnt have to include the chicken necessarily.

Thanks as always. x

 

chop 2 onions ...

chop 1 leek

boil the chicken, leek and onion in a pot of water for a long time, until the water reduces by half

remove the chicken .... cut in small pieces and replace in the pot with the leek and onion

add a handful of pitted olives

use a blender to blitz the whole lot fine

add a tablespoon of Dijon mustard, and a teapoon of wholegrain mustard

add salt and fresh ground pepper

bring back to the boil

borrow 2 eggs from your neighbour and 1 lemon

in a bowl, beat the eggs and slowly add the lemon juice

remove the soup from the heat and slowly pour in the egg mixture whilst stirring all the time

add more cracked black pepper

serve with crusty bread

(don't reheat the soup as the lemon/egg mixture will curdle)

 

Hey Dim

Cheers for the soup recipe. I was with you all the way until the whisking in of the eggs... is that essential?
(Sorry to come over all unadventurous! :D)

I should also mention I have half a cauliflower and a full range of Indian and Italian herbs and spices.

 

the recipe is based on the Greek egg and lemon soup recipe (Avgolemono) ... the eggs and the lemon make a big difference .... (one of my favourite soups)

if you don't want to use egg, suppose that you could leave it out, but won't taste the same

another recipe would be a chicken and leek pie? ... you could add some cauliflower aswell as some Indian spices to give it a bit of a kick,

and then you could also use the creame fraishe to thicken it up before baking?

 

I got a frozen tub of something out of the freezer, warmed it up, added some sugar & cinnamon and then poured custard over it.

That would have been great if it was rhubarb, but it just didn't work with leeks:DOH:

 

:D

rminds me of when I was in the army

we had some army guests visiting from another country from deepest Africa

in the canteen, it was self service .... the chefs knew we would have guests, so prepared a good meal .... roast leg of lamb, roast potatoes, pumpkin, rice, green beans and cooked carrrots

dessert was thick (very sweet) hot chocolate custard

we used the large army metal plates that have recesses for the main course and dessert and starter

these guys dished up and ladled (with the big soup ladle) the sweet thick chocloate custard all over the food

they must have thought it was gravy, but funnily, most of the guys ate the whole lot without blinking an eye ... (they must have been hungry), or had never eaten this type of food

we just sat and watched with a smile

 

Evening! :D :D :D @ this thread!

A really good friend once requested rice pudding while staying with a Palestinian host family during a intra-mural exchange visit.

The mum of the family was so lovely that when Sarah took a first spoonful and it tasted odd she kept eating. On her third or fourth scoop however, up came a big bit of beef from the bottom of the bowl.

Somewhere there had been a communication breakdown.

So people, its eggy soup or leeks and custard then?
Seriously though, Im going to give Dim's recipe a go tomorrow.
(Tonight its egg white omelette with steamed leeks- I wish I could say its tastier than it sounds :(.)

Ive just googled and discovered Leek Wine!

 

To update the thread, Dim I did you recipe. With the lemon, but no egg.
Surprisingly gorgeous smell. I had friends drop by and they liked it too.

So a genuine thank you.


This evening: Leek and parsnip soup.

Chopped and slice leeks and parsnips
Fried off with half an onion in olive oil.
Half a teaspoon of crushed cumin seeds
Half a small chilli (optional).

After 10 mins add chicken stock.
Allow to simmer for 20 mins.

Blend.

Add a handful of chopped coriander.

Serve with chunky bread.

Add cream if you like. I had mine with a swirl of EVOO.


Really, really delicious.