Griddled Leeks Goats Cheese Food

LEEK & GOAT'S CHEESE TRAYBAKE TART

Steps:

• Heat oven to 200/180C fan/gas 6. Line a non-stick tin (24cm x 20cm x 3cm deep) with baking parchment. Unravel the pastry and use it to line the tin. It should fit almost perfectly except for a slight overhang at the ends. If there are any cracks in the pastry, gently press them together with your fingers, then prick the base. Line with more baking parchment, fill with baking beans and bake for 15 mins. Remove the paper and beans and bake 5 mins more to dry the base.
• Meanwhile, in a large non-stick frying pan, fry the leeks in the butter with most of the thyme until soft - about 8 mins. Tip into a bowl and pour in the milk, then add the nutmeg, some seasoning and the eggs. Beat until well mixed, then stir in the chopped goat's cheese.
• When the pastry case comes out of the oven, tip in the leek mixture, arrange the sliced cheese on top and scatter over the hazelnuts and the remaining thyme. Return to the oven for 25-30 mins until the filling is set. Trim away the excess pastry at the ends if you like and serve warm or at room temperature with a tomato salad.

GRILLED BRAISED LEEKS

Steps:

• Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
• Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

SAUTEED LEEKS WITH PROSCIUTTO AND GOAT CHEESE OVER CAPELLINI

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile: heat oil in a large skillet over medium heat. Add prosciutto and saute 1 to 2 minutes. Add leeks and saute 3 to 5 minutes, until tender. Season, to taste, with salt and black pepper. Add chicken broth and cooked pasta and simmer 2 minutes to heat through. Remove from heat and sprinkle goat cheese over top just before serving.

PANCETTA, LEEK, AND GOAT CHEESE TARTLETS

Steps:

• For crust:
• Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
• Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
• Meanwhile, prepare filling:
• Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
• Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
• Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
• *Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores

LEEK, PROSCIUTTO AND GOAT CHEESE FRITTATA

Steps:

• Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoons salt, 1/4 teaspoons pepper in medium bowl until well combinedm about 30 seconds. Set aside eggs.
• Heat butter in 12-inch nonstick ovensafe skillet over medium heat until foaming subsides. Add leeks and 1/4 teaspoons salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8-10 minutes. Stir prosciutto, basil, and half of goat cheese into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
• Distribute remaining goat cheese evenly over frittata. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes; when cut with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen from skillet and slide onto platter or cutting board. Cut into wedges and serve.

LEEK, GOAT'S CHEESE, WALNUT & LEMON TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
• Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
• Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.

LEEK AND GOAT CHEESE QUICHE

Steps:

• Adjust oven rack to center position and heat oven to 375 degrees.
• Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
• Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
• Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack.
• Pour in custard mixture to 1/2-inch below crust rim.
• Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes.
• Transfer quiche to rack to cool. Serve warm or at room temperature.