Posts Tagged ‘leek’

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Sausage and Leek Pie

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/1068/sausage-and-leek-pie

Ingredients:

FOR THE PASTRY

* 85g cold butter , chopped
* 175g plain flour

FOR THE FILLING

* 450g good pork sausages
* 2 large leeks , sliced and washed
* 25g butter
* 25g plain flour
* 300ml milk
* 2 tsp grainy mustard
* large handful of chopped parsley

Method

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Whizz butter and flour in a food processor. Add 2 tbsp water and pulse to a ball.Wrap the dough in cling film and chill.
2. Heat the grill to high, brown the sausages for 5 minutes. Fry the leeks in the butter for 2- 3 minutes. Sprinkle in flour and cook, stirring, for 2 minutes. Take off heat and stir in the milk. Season, add the mustard and bring to the boil, stirring.
3. Cut each sausage in five at an angle and pile into a 1.2 litre dish. Stir the parsley into the leek sauce and pour over.
4. Roll out the pastry and cut out a shape 2.5cm larger than the dish.Re-roll trimmings to make a 2.5cm strip. Brush the rim of the dish with water and lay the strip on top. Lift the rest on top, press to seal and crimp edges. Bake for 25 minutes.

Per serving

705 kcalories, protein 24g, carbohydrate 52g, fat 46 g, saturated fat 23g, fibre 4g, salt 2.85 g

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Speedy Salmon and Leek One Pot

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/3359/speedy-salmon-and-leek-onepot

* 700g leeks , finely sliced
* 3 tbsp olive oil
* 2 tbsp wholegrain mustard
* 2 tbsp clear honey
* juice of half a lemon
* 250g pack cherry tomatoes , halved
* 4 skinless salmon fillets , about 175g/6oz each

Method

1. Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.
2. Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.
3. Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.

To serve:

Serve with crusty bread to mop up the tasty juices
Per serving

471 kcalories, protein 39g, carbohydrate 13g, fat 29 g, saturated fat 6g, fibre 5g, sugar 6g, salt 0.54 g

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Leek,Potato and Ham Flip Over Pie

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/1379/leek-potato-and-ham-flipover-pie

Ingredients:
* 400g leftover cooked potatoes (roasted or boiled – see step 1)
* 1 leek , finely sliced
* 2 heaped tbsp horseradish sauce
* 5 heaped tbsp crème fraîche
* 100g cooked ham , chopped into small pieces
* pinch of dried thyme
* 375g packet ready-rolled puff pastry
* 1 tbsp milk

Method

1. To make the filling, preheat the oven to 220C/gas 7/fan 200C. Slice your potato leftovers as best you can, then blanch the leek in boiling water for 3 minutes and drain. If you don’t have any leftovers, peel, halve and thickly slice a baking potato, then boil for 8 minutes, adding the sliced leek for the last 3 minutes. Drain. In a large bowl, mix the potato, leek, horseradish sauce, crème fraîche, ham and thyme, mushing up the potato slightly, then season well.
2. To make the pie, unroll the pastry rectangle onto a baking sheet. Pile the filling along the length of one half of the pastry, leaving a small gap on the outside edge. Brush milk round the edges of the pastry. Fold the uncovered side over the filling, then press the pastry edges together well, using the prongs of a fork, to seal. Make a few 6cm diagonal slashes in the top. (The pie can now be frozen for up to a month.)
3. To bake the pie, brush the pie with the remaining milk and bake for 30 minutes until golden brown. Leave to relax for a couple of minutes then cut into slices and serve with a green salad.

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Cheesy Leek and Spinach Pasta

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/1064/cheesy-leek-and-spinach-pasta

Ingredients:
* good knob of butter
* 1 tbsp olive oil
* 2 large leeks , total weight about 450g/1lb, thinly sliced
* 500g packets penne rigate or your favourite pasta shape
* 200ml tub crème fraîche
* 1 tbsp wholegrain mustard
* 125g packet Danish blue cheese , roughly diced
* 8 sundried tomatoes in oil, drained and thinly sliced
* 225g bag baby spinach leaves

Method

1. Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
2. While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
3. Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.

808 kcalories, protein 27g, carbohydrate 103g, fat 35 g, saturated fat 18g, fibre 9g, salt 2.03 g

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Leek and Herb Stuffed Jackets

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/9589/leek-and-herb-stuffed-jackets

Ingredients:
* 2 leeks , sliced
* 4 baking potatoes , pricked with a fork
* 150g tub garlic and herb soft cheese
* 1 egg , beaten
* small handful parsley

Method

1. Heat oven to 220C/fan 200C/gas 7. Place the leeks in a microwaveable bowl with a splash of water, then microwave for 3 mins on High. Set aside. Microwave the potatoes for 10-15 mins on High, turning halfway through cooking. Leave until cool enough to handle, then cut in half lengthways and carefully scoop out the middle into the bowl with the leeks, keeping the potato skin intact.
2. Mash the leek and potato with the soft cheese, egg and parsley, then spoon back into the potato skins. Place on a baking sheet, then bake for 15 mins until the filling is golden brown and piping hot, and the skins have crisped up. Delicious served with a tomato and baby leaf salad.

PER SERVING

338 kcalories, protein 10g, carbohydrate 37g, fat 18 g, saturated fat 10g, fibre 0g, sugar 3g, salt 0.47 g

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Sausage and Leek Hash

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/1562/sausage-and-leek-hash

Ingredients:
* 1 tbsp olive oil
* 6 plump sausages
* 6 cooked potatoes , sliced
* 350g cooked, sliced leeks (or broccoli or cabbage)
* 1 tbsp creamed horseradish sauce, more if you want to heat things up
* 100g mature chedder or Gruyère , grated

Method

1. Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
2. Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.

Try With mustard:
Try wholegrain mustard instead of horseradish if you like.
Per serving

460 kcalories, protein 23g, carbohydrate 24g, fat 31 g, saturated fat 13g, fibre 3g, salt 2.72 g

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Leek, Mushroom and Gruyere Quiche

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/6293/leek-mushroom-and-gruyre-quiche

Ingredients:
Ingredients

* 25g butter
* 4 leeks , sliced and washed
* 250g pack chestnut mushrooms , sliced
* 2 eggs
* 284ml double cream
* 140g Gruyère , coarsely grated

FOR THE PASTRY

* 280g plain flour
* 140g cold butter , cut into pieces

Method

1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
3. While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
5. While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Per serving

561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, sugar 3g, salt 0.7 g

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Ham and Leek Cannelloni

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/7694/ham-and-leek-cannelloni

Ingredients:
* 3 leeks , sliced into 1cm chunks
* 300ml vegetable stock
* 85g wafer-thin ham , roughly torn
* 8 fresh lasagne sheets
* 200g tub half-fat crème fraîche
* 1 tbsp wholegrain mustard
* 50g strong cheddar , grated
* 85g breadcrumbs

Method

1. Heat oven to 200C/fan 180C/gas 6. Simmer the sliced leeks with the stock in a covered pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix them with the ham and some seasoning. Divide the mixture into 8, spoon along the middle of each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
2. Mix 300ml of the reserved stock with the crème fraîche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with the breadcrumbs and remaining cheese, then bake for 20 mins until the top is golden and crisp, and the leek filling is piping hot. Great with a green salad.

Try Ham, leek & cheese pasta:

Cook 400g pasta shapes according to pack instructions, then make a simple sauce by bubbling the softened leeks with the ham, crème fraîche, mustard and cheese in a pan with half the reserved stock for a few mins. Stir through the pasta to serve.
Per serving

402 kcalories, protein 19g, carbohydrate 49g, fat 16 g, saturated fat 8g, fibre 0g, sugar 5g, salt 1.65 g

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Leek and Goats Cheese Tartlets

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/236614/leek-and-goats-cheese-tartlets

Ingredients:
* 4 leeks , trimmed, halved and finely sliced
* large knob of butter
* 2 tbsp thyme leaves and 4 nice sprigs
* 375g block puff pastry
* 4 slices goat’s cheese (with a rind)
* truffle oil or walnut oil (optional)

Method

1. Wash the leeks in a colander but don’t worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
2. Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat’s cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.

606 kcalories, protein 18g, carbohydrate 32g, fat 46 g, saturated fat 24g, fibre 4g, sugar 4g, salt 1.82 g

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Potato and Leek Gratin

Tuesday, March 1st, 2011

http://www.bbcgoodfood.com/recipes/1365/potato-and-leek-gratin

Ingredients:
* 125ml stock (made with a cube – whatever you’ve got)
* carton double cream
* 150ml milk
* 1 garlic clove , crushed
* 1 bay leaf
* a knob of butter butter , for greasing
* 800g potatoes , peeled and thinly sliced
* 2 leeks , washed and thinly slliced
* 175g sliced ham , chopped
* 85g cheddar , grated

Method

1. Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
2. Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
3. Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife – they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

Make it veggie:

Take out the ham, and use a vegetable stock instead.

Per serving

486 kcalories, protein 21g, carbohydrate 40g, fat 28 g, saturated fat 17g, fibre 4g, salt 1.95 g

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