Leeks In White Sauce Food

LEEK GRATIN

Steps:

• Place the milk in a small pan with the clove and bayleaf. Heat the milk until almost boiling, then turn off the heat and leave it to infuse for twenty minutes.
• Meanwhile, trim the ends off the leeks and wash them thoroughly. Cut into 8-10 cm (3-4") lengths. Cut any particularly thick pieces in half lengthways.
• Turn the oven on to 200℃ (400℉, Gas 6).
• Place the leeks in a lidded pan with a pinch of salt and add just enough water to cover. Bring to the boil with the lid on and simmer for about 7 minutes or until tender. You should be able to slide a sharp knife in easily, but the leeks should still hold together.
• Drain the leeks but reserve the water. Place them into a small greased gratin or ovenproof dish.
• Melt the butter in a pan over a low heat. Stir in the flour until well mixed and leave it to cook for a minute or two. Keep it on a low heat as you don't want the flour to brown.
• Measure 100 ml of the reserved leek water and slowly add it to the flour mixture whisking as you go. Make sure you add the liquid bit by bit and keep whisking to ensure there are no lumps in between each addition. Remove the clove and bay leaf from the milk and whisk that in too. You should have a thickish, but beautifully smooth sauce. Stir in the cream.
• Bring the sauce to a gentle simmer, stirring as you go. Cook for 2-3 minutes, then grate in a little nutmeg. Add salt and pepper to taste.
• Pour the white sauce over the leeks, then scatter the breadcrumbs over the top.
• Bake on the top shelf for 20 minutes or until the sauce is bubbling and the breadcrumbs have browned.
• Allow to cool for a few minutes and serve.

LEEKS IN WHITE WINE

Steps:

• Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
• Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
• Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
• Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.

LEEKS IN CHEESE SAUCE

Steps:

• Pre-heat oven to 200°C.
• Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
• Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
• As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
• Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
• Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
• Remove the bayleaf, then pour the cheese sauce over the leeks.
• Top with remaining cheddar, and bake 20-30 minutes, until golden.
• If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.

LEEKS WITH CREAMY WINE SAUCE

Steps:

• Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
• Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
• Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
• Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
• Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.

CHEESY LEEKS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
• Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
• Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.