Food Maths: Leeks
HERO INGREDIENT: Leeks
Green Baked Eggs With Cumin Leeks
INGREDIENTS
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4-6 Clarence Court eggs (2 per person)
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150-200g of leeks, finely chopped
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2-3 tbsp of Yeo Valley Greek yoghurt or creme fraiche
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150g of spinach
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50-60g of hard cheese: Lincolnshire Poacher, Graceburn cheese (British feta) or goat’s cheese, sliced into small chunks
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Herbs to choose from: mint, dill, dried oregano, or a handful of wild garlic
METHOD
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Preheat the oven to 190°C.
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In a bowl mix the finely chopped leeks, spinach and season with salt and pepper. Scatter in any herbs you want to include. Mix with the Greek yoghurt and cumin or za’atar.
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Spread into a medium sized ovenproof dish. Make dents in the greenery for the eggs and break them into the dips. Sprinkle over the cheese.
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Bake for approx. 15 minutes until the eggs are cooked to your preference.
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Have a taste and season with salt and freshly ground black pepper. Serve.
Five-ingredient Leek & Taleggio Tart
INGREDIENTS
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200g of Taleggio cheese, sliced
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375g of Jus Roll puff pastry, sliced into four quarters
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150g of leeks, finely chopped
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240g packet of sliced spring greens
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Optional herbs & spices: mint, sage, thyme, a pinch of fennel seeds, cumin or paprika
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Optional extras: pine nuts, bacon bits/lardons or ham
METHOD
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Preheat oven to 190°C.
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Roll the pastry into four small quarter rectangles. Grease a tray or trays and lay the quarters down flat.
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In a pan, sauté the leeks and spring greens, sprinkle in the fresh herbs and spices you’re choosing to use. Season with salt and pepper to your taste. If you’re including extras like pine nuts or lardons, now is the time to scatter in.
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Spread the greens across each rectangle. You can add 1 tbsp of double cream or creme fraiche for richness.
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Top with the Taleggio. Brush the pastry with an egg.
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Bake for 20 minutes or until cooked. Serve with a salad.
Mint, Prawn & Caramelised Leek Salad
INGREDIENTS
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300g of marinated cooked prawns
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150g of leeks, finely chopped and caramelised
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150g of vermicelli noodles (Amoy fine rice noodles will work)
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1 packet of mint leaves, finely chopped
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Roasted peanuts or cashews, chopped
For the dressing:
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Juice of 2 limes
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3 tbsp of Blue Dragon fish sauce
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1 tbsp of Blue Dragon rice vinegar
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1 tsp of sugar
METHOD
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Heat a pan and fry the leeks until crisp and golden. Season with a pinch of salt and black pepper and set aside.
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Cook the noodles, according to the instructions on the back of the packet. Drain, rinse under cool water.
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Now mix all the ingredients together.
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Season if needed. Serve immediately.
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