Creamed Leeks Recipe James Martin Food

CREAMED LEEKS

Steps:

• Slice 4 large leeks into 1/4 inch rounds(white part only).
• Saute leeks in 2 tablespoons butter in a until wilted.
• Add a cup of chicken broth and boil liquid down by half.
• Add cream, salt, and pepper and reduce until thick and perfect.
• Add a dash of cayenne and a few drops of lemon juice.

CREAMED CHEDDAR LEEKS

Steps:

• Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
• Add the cream and season to taste. Simmer for about 5-6 minutes.
• Transfer to an ovenproof dish and cool.
• Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.

CREAMED LEEKS

Steps:

• Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
• Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.

CREAMED LEEKS WITH BACON & THYME

Steps:

• Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.

CREAMED LEEKS

Steps:

• Melt the butter in a pan over a medium heat and gently sauté the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown sugar. Pour in the white wine and leave the pan over the heat for a further 5 minutes.
• Add the double cream, season to taste with the black pepper; and simmer gently for 5-6 minutes.
• Transfer the leeks and onions to an ovenproof dish and leave to cool.
• Preheat the oven to 180°C/355°F/gas 4.
• In a small bowl, combine the cheeses, nutmeg and nuts. If the leeks and onions mixture seems too thick, to be having the cheeses and nuts added to it, add a little more wine, a tiny bit at a time; then add the cheese and nuts mixture to the ovenproof dish containing the leeks and onions; and bake it in the oven for 20-30 minutes. The cheeses and nuts can serve as a topping for the leeks and onions or you can mix the cheeses into the leeks and onions mixture. Go with your preference.
• Serve hot, garnished with fresh chives.