A member of the onion family, Leeks are a winter favourite.
Leek with mustard cheese sauce
Ingredients:
- Small leeks - trimmed, washed and halved - 3lb (1.35 kg)
- Salt and Pepper
- Butter - 2oz (50g)
- Plain flour - 3 oz (75g)
- Milk - 3/4 pint (425 ml)
- Grated cheddar cheese - 6oz (175g)
- Wholegrain mustard - 1 tbsp
- English mustard - 1 tsp
The topping:
- Fresh white bread crumbs - 2 tbsp
- Grated cheddar 1 oz (25g)
Method:
Preheat the oven to 200oc / 400F / Gas 6 / 180oc fan oven.
- Place leeks in a pan of cold salted water.
- Bring to the boil and simmer for 3 minutes until just tender.
- Drain and put under cold water immediately to refresh and stop the cooking process.
- Place butter, flour and milk in a saucepan and slowly bring up to the boil, whilst constantly whisking.
- Once boiling, reduce heat and allow to simmer for 2 minutes.
- Add grated cheese followed by mustard.
- Season with salt and pepper.
- Place leeks into shallow serving dish and pour over sauce.
- Mix bread crumbs and remaining cheese together and scatter over top of dish
- Bake for 20 minutes until the top is golden.
Leek and onion scones
This recipe comes from Souter Lighthouse on the rugged Northumbrian coast. At Souter, the leeks are grown in the lighthouse garden which is managed by volunteers. A leek scone is served with a steaming bowl of Vegetable Barley Broth to keep out the cold.
Ingredients:
- 1 tablespoon olive oil
- 1 large leek, cleaned and chopped fine (you can use the whole leek)
- 1 small onion, finely chopped
- Pinch of salt
- 450g (1lb) self-raising flour
- Salt to taste
- 110g (4oz) butter
- 250ml (9fl oz) milk
Method:
- Pre-heat the oven to 230oC, 450F, gas mark 8.
- Grease a baking tray.
- Heat the oil in a pan and sauté the chopped leek and onion with a pinch of sugar until soft.
- In a bowl sift the flour with salt and rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the leek and onion and sufficient milk to form a soft dough.
- Turn out onto a floured surface and knead lightly.
- Roll out approximately 2.5cm (1”) thick. Stamp out 5cm (2”) rounds.
- Place on the baking sheet and brush the tops with milk.
- Bake for approximately 12 minutes, or until golden brown.
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