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 Post subject: Leek recipes anyone??
PostPosted: Wed Jul 21, 2010 11:17 pm 
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Old Mother Goose
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Location: Outer Western Suburb of Melbourne, Vic
Well a few months ago I got a bundle of leek seedlings for a couple of dollars from the local "Trash 'n' Treasure" Market, well soon I'm going to be up to my proverbials in leeks. I'm going to start harvesting soon while they are still only sort of "frankfurt" width, and try to use them progressively.

Anyone got recipes that use Leeks??

Already have a couple of different versions of Chicken and Leek pie,



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PostPosted: Wed Jul 21, 2010 11:28 pm 
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Golden Cockatoo
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Beef, Leek and OJ Casserole

about 500g beef
1 large leek
1 carrot
couple sticks of celery
small onion
about a cup each of oj, white wine and chicken stock
half a dozen cloves of garlic

toss the cubed beef in flour, and brown it in a pan, put to one side.

dice onion, leek, celery and carrot, and saute them in olive oil. put to one side.

to the same dish you browned the meat and vegies in, add teh three liquids, scrape the bits off teh pan,a nd simmer to reduce by about 1/3.

combine meat vegies and liquid in a casserole dish, dot with the crushed garlic cloves (still in their skin) and cook in a slow oven for a couple of hours.

i have also made this in the slow cooker for 4 hrs and it went well.

serve with mashed potato and green vegies. very good source of iron.

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PostPosted: Thu Jul 22, 2010 8:13 am 
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Fiesty Fowl
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Vichysoise is a cold potato and leek soup - rather more delicious than it sounds. It uses several leeks in the recipe. If you have a spare goose, the braised goose recipe I posted includes a leek as well.

They are also a useful addition to any stock you are making up


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PostPosted: Thu Jul 22, 2010 9:49 am 
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Showy Hen
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According to the Stephanie Alexander bible leeks go with "butter, cream, pastry, chives, garlic, parsley, potatoes, eggs, ham, gruyere, goat's cheese, olive oil, mustard, chicken, boiled beef, salt cod, anchovies, watercress"
I love leek and potato soup, but prefer the hot version myself. A little bit of brie smashed onto the toast doesn't hurt either. If you make it to serve cold use olive oil rather than butter as the butter stays a bit solid when served chilled.
If you have an abundance you can julienne the leeks (into about matchstick size) and deep fry them til crispy for a yummo garnish (add in some carrots to make them go further if you want).


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PostPosted: Thu Jul 22, 2010 10:26 am 
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Golden Kingfisher
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If your leeks are still fairly young (like, less than 20mm in diameter) you can poach them and serve them with a lemon vinaigrette:

Cut off the roots and most of the green bit. Cut them in half lengthways and wash out any grit. Poach them in stock (or salted water) till soft - maybe about 8-10 mins. Drain and serve warm with a vinaigrette made of lemon juice, extra virgin olive oil (or walnut oil or any oil you like with flavour), salt and pepper (pour the vinaigrette over the leeks before serving). You can have them as is or add anything you like such as fried capers, fried pancetta, fried chopped up chorizo...

Or you can bake young leeks in a cheese sauce and put toasted garlic breadcrumbs on top afterwards.

Leeks are also good in a risotto (in place of onion).

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PostPosted: Thu Jul 22, 2010 10:30 am 
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Old Mother Goose
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hillbilly girl wrote:
If you have a spare goose...



Now where did I leave that goose, I know I had one here somewhere,
:lol: :lol: :lol:




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PostPosted: Thu Jul 22, 2010 11:58 am 
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Junior Champion Bird
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feta and lekk stuffed spatchcocks, did them for christmas last year.

does 3 medium sized spatchcocks.

2 large leeks. 2 small spring onions, 2 shallots. half a carrot grated. a teaspoon of fresh ginger, a teaspoon of chilli, 2 teaspoons of garlic. a bit of sweet chilli sauce and a teaspoon of soya sauce. add bread crumbs to combine and enough eggs to make a doughy, slightly mushy mixture. stuff into spatchcocks. omg so nice. add water to mixture if needed. i also chopped upa few sundried tomatoes in my mixture. old family recipe, to die for.

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PostPosted: Thu Jul 22, 2010 12:06 pm 
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Nifty Duck
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This is a favourite :)
http://www.taste.com.au/recipes/19829/f ... n+leek+pie

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PostPosted: Thu Jul 22, 2010 8:16 pm 
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Dapper Duck
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Some good news is that (if you're sufficiently motivated) you can slice up your leeks and seal them in zip-lock bags for future use. I've been using quite a few this way and it's working out quite well. Doing the hard yards first up cleaning and chopping them all (a few refreshing beverages certainly helps) pays off at dinner time when you can just chuck them in the pan.

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PostPosted: Thu Jul 22, 2010 9:38 pm 
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Dapper Duck
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Leek and potato always goes well together. Slice and boil potatoes until soft (in stock if you prefer). Fry the leek until cooked. Place your cooked sliced potatoes and leek into an oven proof dish and sprinkle with cheese. Bake in the oven until the cheese has melted and the whole dish is warm :thumbs:


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PostPosted: Thu Jul 22, 2010 10:38 pm 
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Old Mother Goose
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Jo_Lou wrote:
Some good news is that (if you're sufficiently motivated) you can slice up your leeks and seal them in zip-lock bags for future use.



Just put them in the fridge or do you freeze them??


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PostPosted: Fri Jul 23, 2010 2:09 pm 
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Champion Bird
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Redial wrote:
does 3 medium sized spatchcocks.



:hmmm: spatchcock? The mind boggles, can you tell me please what one is?


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PostPosted: Sat Jul 24, 2010 9:10 am 
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Golden Kingfisher
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Savane wrote:
Redial wrote:
does 3 medium sized spatchcocks.



:hmmm: spatchcock? The mind boggles, can you tell me please what one is?

Don't be nervous - it's just a young chicken. :wink:

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PostPosted: Sat Jul 24, 2010 10:57 am 
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Clever Cockerel
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Leek recipes:

http://www.google.com.au/#hl=en&source= ... a9a831eac8

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PostPosted: Sat Jul 24, 2010 10:57 am 
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Wise One
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Leek, potato and bacon soup

10 or 12 large potatoes, peeled and cut up into small peices
4 leaks, washed and finely sliced
1.5 litres chicken or vegie stock
4 rashers bacon, diced
100ml lite cream
3 tablespoons olive oil
1 or 2 cloves garlic, crushed
salt and pepper to taste

Heat oil in large stock pot and saute leeks and garlic until leeks are soft and transparent. Put in potatoes, salt and pepper and chicken stock and simmer until potatoes are tender.

In the meanwhile fry up bacon (with rind removed) until crispy.

When potatoes are tender mash with potato masher then add cream and blend with stick blender. Stir through bacon then taste and add more salt and pepper if needed.

Serve hot with fresh crusty bread or bruchetta(spelling?)



Pumpkin Soup
2 kilo pumpkin, peeled and chopped (I like butternut best0
4 leeks, washed and sliced
1 small onion, diced
4 large potatoes, peeled and cut up
1 or 2 cloves garlic, crushed
1.5 litres chicken or vegie stock
300ml lite cream
a good pinch of nutmeg
salt and pepper to taste
2 ot 3 tablespoons olive oil

heat oil in stock pot and saute leeks, onion, garlic, nutmeg and pinch of salt and pepper.

Add pumpkin and potato and stock and simmer until tender. Mash with masher then add cream and blend with stick blender. Add salt and pepper to taste.

This soup is also nice with bacon as with the first recipe

I dont always have enough leeks so I sometimes only use 2 in these recipes


Last edited by idealistic on Sat Jul 24, 2010 4:47 pm, edited 1 time in total.

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