Buttered Peas Leeks Food

BRAISED LEEKS, PEAS AND ONIONS IN BUTTER SAUCE RECIPE

Steps:

• Peel and quarter the onions, then cut a few of the quarters in half again, trying to keep them as intact as possible (but don't sweat it.) Set aside.
• Trim the roots and the toughest parts of the tops off off the leeks. Slice them into rings, then wash the rings in a pan or sink of water and set aside. (Tip: a salad spinner provides an ideal vessel to wash them in, then spin quickly dry in after.)
• Put the butter and bay leaves in a large, shallow microwave proof dish. Nuke on high until the butter is melted (about one minute), then stir in the onions gently. Nuke on high until the onions are starting to get soft and translucent, which will be around 10 minutes depending on your microwave. Give them a stir halfway through.
• Add the leeks, the stock and a few pinches of dried herbs, stir, cover the dish (either with a plate or some plastic wrap -- if you use plastic wrap, stab it a few times with the tip of a knife.) Nuke on high until the leeks are getting soft -- about 15 minutes. Stir in the peas, and nuke for a final 7 minutes or until the peas are cooked.
• Send to the table hot.

BUTTERED LEEKS

Steps:

• When the leeks are trimmed and washed, cut them all the way through vertically, then chop them into 1 inch (2.5 cm) pieces. Now place a small frying pan over a medium heat, add the butter and let it melt - it needs to lightly coat the surface of the pan. Now add the leeks and some seasoning, stir them around, then turn the heat down to low and let them cook gently for about 5 minutes without a lid, stirring them 2 or 3 times. There will be quite a lot of juice that collects in the pan, so use a draining spoon to serve.

SAUTEED LEEK WITH BACON

Steps:

• In a skillet over medium-high heat, fry the bacon until done. Add the leek and butter and saute until the leek is tender, about 7-8 minutes. Season with salt and pepper. Serve immediately.

BUTTERED PEAS & LEEKS

Steps:

• Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.

BUTTERED LEEKS

Steps:

• Lightly saute the onion and garlic in a little of the butter until onion mix has softened.
• Place the leeks into salted, boiling water, reduce the heat to simmer and cook 2-3 minutes. Drain the leeek and refresh in icy cold water.
• Place the leek in a greased shallow casserole dish, dot with the butter and sprinkle with seasoning. Cover with lid or foil and cook at 180c for 20 minutes.
• Serve hot.

SPRING CHICKEN WITH LEEKS AND PEAS

Steps:

• Bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender.
• Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.
• When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.
• Cut leeks in half lengthwise, then slice into ½-inch half-moons.
• Place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken.
• Cook the leeks with the chicken until they wilt down, 3 minutes or so.
• Add white wine to the pan and scrape up any pan drippings.
• Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.
• Drizzle the lemon juice over the chicken and leeks.
• Fluff the rice with a fork; add parsley to rice and toss to combine.
• Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).

BRAISED LEEKS AND FRESH PEAS

Steps:

• Heat the oil in a skillet over medium-low heat. Add the leeks along with a large pinch of salt; stir then cover and cook over low heat for about 5 minutes (you want them to soften and give up some of their leek juices); add the chicken stock, cover and cook for another 5 to 10 minutes, or until the leeks are really soft and tender. Raise the heat to medium and add the peas; cover and cook for 5 minutes, or until the peas are tender and most of the liquid has evaporated. Stir in the butter, taste, and season with salt and pepper. Serve.

BASIC BUTTERED PEAS

Steps:

• Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.