Seared Oysters Braised Leeks And Chili Food

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BRAISED LEEKS WITH SEL DE MER



Braised Leeks with Sel de Mer image

Provided by The Hearty Boys

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 4

4 large leeks, trimmed and washed
2 cups white wine
2 tablespoons butter, cut into bits
1 tablespoon sel de mer

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the leeks into a baking dish and pour the wine over them. Dot the leeks with butter and sprinkle with sel de mer. Place uncovered in the oven for 30 to 40 minutes, until they are fork tender. Remove from the braising liquid and serve immediately.

GRILLED BRAISED LEEKS



Grilled Braised Leeks image

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 large leeks, dark green sections removed
2 tablespoons bacon drippings
Heavy pinch kosher salt
1 tablespoon balsamic vinegar
Crumbled bacon and goat cheese, as an accompaniment, optional

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.

TENDER BRAISED LEEKS



Tender braised leeks image

These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken

Provided by Barney Desmazery

Categories     Side dish, Supper

Time 40m

Number Of Ingredients 10

6-8 leeks
1 tsp olive oil
2 tsp coriander seeds
3 thyme sprigs
2 bay leaves
125ml white wine
1 garlic clove with the skin on, bashed
pinch caster sugar
85g green olive , very roughly chopped (optional)
large handful chopped flat-leaf parsley , to serve (optional)

Steps:

  • Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
  • Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

TURKISH-STYLE BRAISED LEEKS



Turkish-Style Braised Leeks image

Provided by John Willoughby

Categories     dinner, weekday, side dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 10

2 pounds leeks about 8 large or 10 medium, white and light green parts only
1/2 cup extra virgin olive oil
3 large or 5 small carrots, peeled, halved lengthwise, and cut into strips about 1 inch long
1 cup chicken stock or water
1/2 teaspoon sugar
1/2 teaspoon salt
Black pepper
2 tablespoons lemon juice
1 dozen black olives, pitted and halved
1/4 cup roughly chopped parsley leaves

Steps:

  • Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.
  • In a large skillet or saucepan, combine the leeks, oil and carrots over medium-high heat. Stir gently every once in a while, until the leeks are slightly softened, about 10 minutes.
  • Add the stock or water, sugar, salt and pepper to taste. Cover, reduce heat to low, and simmer until leeks are very tender, about 30 minutes. Stir in the lemon juice and olives and continue to simmer, uncovered, until the liquid is slightly thickened, about 10 minutes.
  • Cool to room temperature, uncovered, about 45 minutes. Stir in the parsley, taste and adjust seasoning if necessary.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 347 milligrams, Sugar 8 grams

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