Leek Cakes Food

POTATO AND LEEK CAKES

Steps:

• Add the potatoes to a boiling pot of water and cook until soft, about 15 minutes. Remove from heat, drain and mash with the butter and milk. Set aside.
• In a medium skillet set over high heat add one teaspoon of the butter, the leeks and garlic. Cook for 5 - 8 minutes. The leeks should be soft and slightly golden in colour. Set aside.
• In a small bowl, whisk together the mayonnaise, Dijon mustard, parsley, salt and pepper. Transfer the mashed potatoes to a large bowl and stir in the mayonnaise mixture and the bread crumbs. Stir well.
• On a clean flat surface, start making your little potato cakes. I usually take a small handful and start forming a little patty by using two hands and going around the sides until I get the desired shape. Repeat for the following potato cakes. For this recipe you should get 6 - 8, depending on how big you make them. Once you have done this, gently roll them all in flour.
• Cover and refrdgerate for 30 minutes to allow them to set. This will make them easier to cook.
• In a large non stick skillet, heat enough vegetable just to cover the bottom. Once it is hot, add as many potato cakes to the pan as you can. Don't over crowd the pan or it will be difficult to flip them. I do mine 4 at a time. Cook each side for about 5 minutes or until golden brown and crispy. Remove from pan and drain on paper towels, Repeat for all potato cakes.
• These potato cakes are best served fresh. If you choose to make them in advance and serve them later they will not be crisp and may lose their shape.

CHIVE CAKES

Steps:

• For the filling: In a large bowl, combine fresh shrimp, salt, fish sauce, tapioca starch. Set aside. Stir-fry the chives in half of the oil and half of the lard with garlic and water chestnuts until the chives are soft. Place chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until there is no liquid. Set aside.
• In a small bowl soak the dried shrimp in warm water to cover for about 20 minutes. Drain, discard the liquid, and coarsely chop the shrimp. In a skillet or sauté pan over medium-high heat, warm the canola oil and remaining lard until shimmering. Add the dried shrimp and stir until the shrimp turns brown. Remove and set aside. In the same skillet add the fresh shrimp, pepper and green onions and saute until cooked through, 2-3 minutes. Remove from heat and combine shrimp-both fresh and dried-and chives.
• For the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the starches, bread flour, sugar, salt, and oil. Mix on high speed, slowly adding the hot water until a sticky dough forms, about 5 minutes. Turn the dough out onto your work surface and divide into 10 pieces. Using a small rolling pin, roll out the ball into circles about 1/8 inch thick and 4-5 inches in diameter. Holding the dough in your palm, add about 2-3 tablespoons of the filling in the middle of each circle and pinch the ends together. Lightly pat down to flatten the cake. Repeat with the remaining dough and filling.
• Set up a steamer and steam the chive cakes until the dough is translucent, about 7-10 minutes.
• Remove the dumplings from the steamer and set aside to cool. Just before serving, coat the bottom of the skillet with oil and pan fry the chive cakes until browned on both sides.
• Serve with both hot Sriracha and soy sauce for dipping.

LEEK AND POTATO CAKES

Steps:

• Boil the potatoes.
• Meanwhile, slice the leeks thinly and make sure you wash off any dirt from in between the layers.
• Melt the butter in a shallow pan and cook the leeks over a low heat, stirring occasionally, until they are very soft, about 20 minutes.
• Bring the milk to a boil in a small saucepan and then take off the heat.
• When the potatoes are tender, drain and mash, pouring in the warm milk as you go.
• Stop adding milk when the consistency is thick enough to make into patties. You don't want a sloppy mash.
• Stir in the leeks, season with salt and pepper and set aside to cool.
• Shape into rough patties.
• Warm oil in a shallow pan and slide in the patties.
• Let them take on a golden colour, about 3-4 minutes per side.
• Like out and drain on kitchen paper.

LEEK AND POTATO CAKE

Steps:

• For the dough: Add the flour, butter and salt into the bowl of a stand mixer. Run the machine at its slowest setting for 5 to 7 minutes. Add the yolk, and as the butter starts breaking into the dough, you will notice that your mix will start looking like coarse crumbs. As time goes by, the crumbs will become smaller and smaller until the dough will start forming. This is the only tricky part: in case the dough is not forming right (it's usually because of a small egg yolk), slowly add the cold water, not all at once, just the right amount for the dough to come alive and start detaching from the sides of the bowl. Remove the dough from the mixer, form it into a disc and put it to rest, covered in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F. Butter an 11-inch tart pan.
• For the filling: In a pot of boiling water, cook the potatoes half way, for about 15 minutes, then remove from the hot water and set aside to cool off. Once cool, slice into thin slices.
• In a medium pan, saute the leeks and shallots over medium heat in the oil and butter until soft and just golden, about 7 minutes. (Or saute the leeks and shallots with the guanciale.) Let cool.
• In a bowl, beat the eggs, milk, Parmesan and some salt and pepper. Add the leeks and shallots to the egg mixture and stir well with a fork until all the ingredients are evenly distributed.
• Dust some flour on a flat surface. Lightly dust your wood rolling pin and start working the dough. Do not press too hard, give the dough some time to respond to the pin and start softening up. Flip it a couple of times, dust it with flour, and mostly importantly do not guess the size. Keep the buttered pan close and prop it on top of the dough from time to time. Keep in mind that you will have to roll the dough a bit wider, as the pan has edges that need to be completely covered. Place the dough into the tart pan and, using a fork, poke holes into it to prevent swelling during the cooking process.
• Pour the egg mixture slowly into the dough, using a spoon to make sure you create an even layer. Get creative and place the sliced potatoes very gently on top of the egg mixture, creating a pleasant concentric pattern. Sprinkle the top of the cake with freshly grated Parmesan, 3 or 4 small tabs of butter and some ground pepper. Place the pan on a sheet tray.
• Cook in the oven for about 45 minutes, but make sure you check the cake after the first half hour, turn it around once or twice, and keep an eye on its color, which is the best indicator. The cake will be ready when the crust looks golden and the butter and cheese on top have become crisp and irresistible! When ready, let your new creation rest and settle for about 10 minutes, then remove from the pan and serve warm. Buon Appetito!

SALMON AND LEEK CAKES

Steps:

• Preheat the oven to 200°C Boil the potatoes in salted water until tender, drain and mash with the mustard, mayonnaise and tomato sauce.
• Place the salmon in an oven dish lined with baking paper and bake for 6 minutes (it should not be fully cooked). Remove from the oven, cool a little then remove the skin and cut or flake the flesh into 2cm cubes.
• Sauté the leek in the butter with a lid on until cooked but not brown. Gently combine in a large bowl with the mashed potatoes and salmon. Season with salt and pepper.
• Make neat cakes by packing the mixture into an 8cm x 3cm biscuit cutter sitting on a sponge roll tin lined with baking paper. Put the tray in the freezer for up to 1 hour so the cakes are easier to handle.
• Turn the oven to 200°C fan bake. Dip the cakes in flour, then egg, then coat in the crumb mixture. Brown the cakes quickly in batches in about 0.5cm light flavourless oil. Transfer the cakes to the oven and finish them off for up to 6 minutes, depending on how cold they were. The salmon should still be slightly underdone.
• Make a small pile of mesclun on each plate, top with a salmon cake and serve the sour cream on the side.

LEEK CAKES

Steps:

• Prepare the batter. Mix the leaks into it.
• Fry like little pancakes in a bit of olive oil.