Turkey And Leeks A La Llani Food

TURKEY, THYME & LEEK MEATLOAF

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the leeks for 5 mins. Line the base of a 28 x 18cm baking tin with greaseproof paper.
• Mix the mince, thyme, two-thirds of the breadcrumbs, leeks and egg together with a little seasoning, then tip into the tin. Press the mixture firmly into the tin, then ruffle the surface with a fork. Mix the remaining breadcrumbs and bacon together and scatter over the top. Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled potatoes and carrots.

TURKEY AND LEEK LASAGNE

Steps:

• Pre-heat the oven to 180 degrees. Heat the oil in a large pan. Brown the turkey mince, ensuring it breaks up nicely.
• Meanwhile start the white sauce: melt the butter in a small pan over a low heat. Add the flour and mix to form a roux. Allow this to cook out for a few minutes.
• Add the leeks and tarragon to the turkey. Season and stir well. Cover and cook on a low heat for about 10 minutes while you finish the sauce.
• Gradually add the milk to the roux, continually whisking it in to avoid any lumps. Add the nutmeg (about 12 scrapes of a grater) if using, and some seasoning. Increase the heat and continue whisking the sauce until it thickens and coats the back of a spoon. Add a handful of the cheese and stir until it melts.
• Place half the turkey filling evenly in the bottom of an oven-proof dish. Pour over 1/3 of the white sauce. Add a layer of lasagne sheets, breaking one up to fill any gaps if necessary. Add the remaining filling. 1/3 of the sauce and another layer of lasagne. Pour the remaining sauce over the top and sprinkle over the cheese.
• Bake in the oven for 30 minutes until bubbling and cooked through.
• Serve with green salad leaves and crusty or garlic bread.

CHALLAH AND LEEK TURKEY STUFFING

Steps:

• cube or tear bread into large heatproof bowl.
• brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.
• brown onion gently in the same skillet, then place in bowl.
• Place leeks in bowl.
• Place celery in bowl.
• Place carrots in bowl.
• mix all ingredients with a large wooden spoon or spatula.
• sprinkle sage over the top and mix again.
• stuff in neck and abdominal cavities of turkey and roast as required for size of bird.

TURKEY MEATBALLS ON A BED OF LEEKS

Steps:

• Clean the leeks: cut off the green top parts and slice them lengthwise, separate each leaf and rinse thoroughly under cold water. Dry the leeks well and then roughly chop them.
• Using a wooden spoon, saute the leeks in a large skillet with about 3 tablespoons olive oil over medium-high heat, for about 10 minutes, stirring often. Remove from the heat once completely softened and the leeks begin to turn a golden blonde.
• While the leeks are cooking, start the meatballs:
• In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper.
• Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside on a large plate, do not make a pile; use 2 plates, if necessary.
• Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice.
• Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low and cook for about 25 minutes, always making sure that the sauce does not dry up.
• This dish makes Debi very happy, she says that this sauce is probably the closest thing that I prepare that actually deserves to be called gravy!

TURKISH LEEKS IN OLIVE OIL

Steps:

• Trim leeks and remove a few of the outer layers.
• Slice 3/4" thick, discard tough green leaves.
• Wash leeks well in several changes of water.
• In a heavy skillet, heat olive oil.
• Stir in leeks and carrots.
• Cover and cook very gently (low heat) for 30 minutes, shaking the skillet occasionally.
• Blend in the remaining ingredients in order.
• Cover and simmer for another 30 minutes, checking the liquid and adding more water, if necessary.
• When fully cooked, it should be very moist but not watery.