Using and cooking Winter Vegetables - Leeks 1

Using Winter Vegetables – 1

Well, I plan all year for what I will need to eat in the winter. The last 2 winters have let me down somewhat as, being so harsh and cold, my brassicas stopped growing and other vegetables like parsnips and leeks were so firmly frozen into the ground that they were not available. The shame of it! However, my heart went out to the wild life, especially the birds which were struggling, not only for food but, also for water. We aren’t there yet this year but, last year I would take some bottled water to put in a ‘dish’ for them each time I went to my plot – only to be frozen solid each time I went back. I can’t feed or water birds at home as I have 4 cats!

This year has been peculiar as I was not able to plant out my brassica seedlings when I should have – the ground was solid following an extremely dry late spring. Those brassicas I have planted have produced unseasonal results. My Brussels Sprouts have been spectacularly disappointing. Although the plants have grown healthily the ‘sprouts' have been open or very small. I was so relieved to hear in James Martin’s  Saturday Kitchen, this weekend that Brussels Sprouts tops can be used as a vegetable – cut up and cooked like cabbage – horray! My bed of Brussels will not go to waste.

As I was so afraid of not having enough leeks – again, because of the peculiar late spring weather(I think) my leek seeds more or less failed and I was grateful for the young plants my daughter gave me. I now have two well established beds of leeks, all ready for use between now and springtime. I love leeks as a vegetable – sweated in butter with sea salt and freshly cracked black pepper but, I have lots and need to have a variety of winter vegetables to eat.

Do try some of these leek recipes: -

Leek and Potato Soup

3 good-sized leeks – trimmed, washed and sliced( a personal taste – I like some of the green part in as well

About ½ kilo (1lb) potatoes – use fairly floury potatoes,(I’am using Sarpo Mira or Sarpo Axona)

2 – 3 good sized garlic cloves – peeled and chopped

1 litre ( 2pints) vegetable or chicken stock

A good tablespoon of butter

Sea salt and freshly cracked black pepper to taste

Chopped parsley or coriander

A few spoonfuls of single cream

Method

·         Melt the butter in a large pan and sweat the leeks and garlic, until soft – don’t allow them to brown.

·         Wash and peel the potatoes then cut into smallish chunks.

·         Add the potatoes and seasoning to the pan and stir in with the leeks.

·         Add the stock and seasoning and bring the soup to the boil. Reduce the heat and simmer until all the vegetables are well cooked.

·         Put the soup through a blender or ‘mash’ well to ensure all the ingredients are broken down. Correct the seasoning to your taste.

·         If you wish you can add the cream and stir in well OR pour a little cream to each bowl as a decoration to each dish before serving. Garnish with chopped parsley or coriander. Enjoy!

·         This soup freezes well but is best fresh

Leek and Stilton Flan

For the pastry                                                                      For the filling

175 gms (6 oz) plain flour                                           3 medium leeks(trimmed, washed, and sliced)

75 gms (3 oz) butter                                                    3 good-sized cloves of garlic – finely chopped

6 tsp. cold water (approx)                                           3 medium eggs

Pinch salt                                                                     sea salt and freshly cracked black pepper

                                                                                    2 Tablespoons milk

                                                                                    110 gms (4oz) blue stilton cheese

                                                                                    40gms (1½oz) butter

Method

·         Prepare the pastry – sieve the flour and salt the work the butter into the flour until the texture is like fine breadcrumbs.

·         Add enough cold water to ensure the mixture binds ( approx.1 tsp for every oz of flour but, a little more may be needed – don’t add too much water or your pastry will be hard and tough)

·         Roll out the pastry fairly thinly, to line a flan dish or suitable plate (grease or oil well before putting the pastry into it). Trim. ( If you have added too much water the pastry will shrink when cooked).

·         Bake the pastry case ‘blind’ – without filling – in a fairly hot oven – Gas 6 or 200°C for 15 - 20 minutes until the pastry is golden.

·         In the meantime, ‘sweat’ the leeks and garlic in the butter until soft – don’t allow them to brown.

·         Beat the eggs, seasoning and milk together in a bowl and grate the cheese.

·         When the pastry is cooked, remove it from the oven and fill the flan with the cooked leeks. Add the egg mixture and top with the grated cheese.

·         Return to the oven and cook for 15 minutes. Lower the heat and continue to cook until the filling has set and the topping cheese is golden.

·         Serve with a mixed salad and onion marmalade.

Note

This dish can be served hot or cold, is good for a main meal or in small slices as a starter, or for a picnic.

Stilton can be replaced by cheddar, gruyere or any other suitable ‘melting’ cheese.

Onion Marmalade

2 large onions – preferably red onions but, any suitable onions will be fine

1 tsp – olive oil

150 mls ( ¼ pt) vinegar – [I use malt vinegar, the flavours are so strong that finer flavours would be wasted]

3 Tbsp cold water

50gms (2 oz) sugar

Pinch salt

¼ tsp freshly cracked black pepper

½ tsp caraway seeds.

Method

·         Peel the onions, cut in half and finely slice.

·         Put the olive oil into a pan with the onions and sweat very gently until the onions are soft.

·         Add the vinegar, seasoning, caraway seeds water to the pan and bring to the boil. Reduce the temperature.

·         Add the sugar and stir over a low heat until the sugar has dissolved.

·         Bring to the boil and cook until the mixture has thickened to the desired consistency – remember it will thicken further when cool.

You can add further spices like chillies, if you wish, to enhance the flavour.

Leek and Mushroom Gratin

3 – 4 good-sized leeks

100g (4oz) medium sized mushrooms – white or chestnut

50g  (2oz) butter

25g (1oz) plain flour

275 ml (½ pint) milk

50g (2oz) grated cheddar cheese

Salt and freshly cracked black pepper

Method

·         Trim and wash the leeks and cut into thin..ish slices.

·         Put in a saucepan with the butter and sweat gently until the leeks are starting to soften – don’t allow them to brown or they will be bitter.

·         Wipe, trim and slice the mushrooms and add them to the leeks.

·         Continue to cook very gently until the leeks and mushrooms are soft – a few minutes.

·         Add the flour and mix in well. Allow the flour to cook before adding the milk – don’t let it  brown.

·         Gradually add the milk and bring to the boil. Add the seasoning to taste.

·         Pour the mixture into an ovenproof dish and sprinkle the cheese on top.

·         Put under the grill and cook until the top is golden brown.

·         Serve as a supper dish with fresh crusty brown bread or as an accompaniment to a main meal.