Leeks With Olives And Feta Food

LEEKS WITH OLIVES AND FETA

Steps:

• Cut crosses in the tops of the tomatoes, then put them in a bowl, cover and soak for 1 minute in boiling water, drain and rinse in cold water, then remove skins roughly chop.
• Trim the leeks, wash thoroughly and pat the leaves dry with paper towelling, then cut into 2.5cm (1 inch) pieces. I find using the kitchen scissors is the quickest and easiest way to do this.
• Peel and crush the garlic, heat the oil in a pan or wok, preferably non-stick, and sauté the tomatoes and garlic for 2-3 minutes; then stir in the lemon juice, the leeks and the 150ml (5 fluid ounces) of vegetable stock and bring to the boil.
• Season the leek mixture and stir in the sugar, cover with a lid or foil and cook for 5 minutes, then remove the lid, give the leek mixture a stir and cook for a further 5 minutes, or until the leeks are just tender and the liquid has evaporated.
• Transfer the leek mixture to a bowl, stir in the olives, cool it completely, then chill for 30 minutes. Crumble the feta, then stir it into the leek mixture. Garnish with parsley and lemon wedges and serve.
• A fascinating fact about olive trees: Olive trees are extremely long-lived. The famous olive tree under which Plato, the ancient Greek philosopher sat in Athens is still growing! Two and a half thousand years later!

PASTA WITH FETA AND GREEN OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
• Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
• Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

LEEK FETA FRITTATA

Steps:

• Grease a 23cm square cake tin and line with baking paper.
• Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
• Cool.
• Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
• Mix well.
• Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
• Cook in a 180 degree C oven about 40 minutes.
• Cool in pan.
• Cut into squares to serve.