About leeks

Leeks were prized by the ancient Greeks and Romans and were especially revered for their beneficial effect upon the throat. The Greek philosopher Aristotle credited the clear voice of the partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger.

The leek is one of the national emblems of Wales, whose citizens wear it on St. David's Day. According to legend, King Cadwallader ordered his Welsh soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. This story may have been made up by the English poet Michael Drayton but it is known that the leek has been a symbol of Wales for a long time; Shakespeare for example refers to the custom of wearing a leek as an "ancient tradition" in Henry V. In the play, Henry tells Fluellen he is wearing a leek "for I am Welsh, you know, good countryman".

Good-quality leeks will have bright white bulb-ends with dark green leaves. They will be straight, thick-leafed and very crisp.
Avoid product with yellow, brown, wilted or slime-spotted tops. Bulbs ends that are very large are overmature.

Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture. Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days. Leeks may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities. Leeks will keep in the freezer for about three months.

Creamy Leek Soup

This has to be one of the creamiest leek soups ever. Serve with crutons for a nice combination of textures or just some nice crusty bread on the side.

CREAMY LEEK SOUP
Serves 4

INGREDIENTS:
1 oz (25g) butter
2 small onions, thinly sliced and pushed out into rings
2 tbsp plain flour
2 pts (1 ltr) chicken stock
½ tsp celery salt
salt and black pepper to taste
1 tsp paprika
pinch grated nutmeg
1 ½ lb (750g) leeks cut into ½ in lengths
2 egg yolks
8 fl.oz (225ml) double cream

METHOD:
Melt the butter in a large saucepan over a moderate heat.Add the onions and cook gently until softened but not brown.
Remove from the heat and stir in the flour to make a paste. Slowly add the stock, stirring to break up any lumps.
Add the celery salt, seasoning, paprika, nutmeg and leeks to pan and stir to mix.
Return to the heat and bring to the boil, stirring constantly.
Reduce the heat, cover the pan and simmer for 30 minutes until the leeks are very tender.
In a small bowl beat the cream and egg yolks together the slowly stir into the soup. Cook gently, stirring constantly for 4-5 minutes until the soup has thickened. Do not allow to boil as the soup will curdle.
Serve with crutons.

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Not Cevap

I found this recipe many years ago in a Supercook magazine.
If you read the comment below from a Yugoslavian lady called Jan you will understand why I've renamed it 'Not Cevap'.
Where ever this dish hails from and whatever it's called it is a very nice and easy way of cooking lamb chops.

NOT CEVAP
(lamb chops with leeks)

Serves 4

INGREDIENTS:
2 oz butter
4 lamb chops
1 large leek, washed and finely chopped
½ tsp salt
1 tbsp paprika
1 tbsp tomato puree
¼ tsp pepper
10 fl.oz brown stock
1 bay leaf

METHOD:
In a large frying pan, melt the butter over a moderate heat. Add the chops and fry until brown on both sides. Remove the chops from the pan and set aside.
Add the leek to the pan and fry for 6-8 minutes. Stir in the salt, pepper, paprika, tomato puree, bay leaf and stock. Mix well.
Return the chops to the pan, cover and simmer gently for 15-20 minutes, or until the chops are tender. Serve.

More Lamb recipes

Leeks in a Bechamel Sauce

A lovely way of cooking leeks as a side dish. They make a great accompaniment to roast meats, chops and quiches.

LEEKS IN A BÉCHAMEL SAUCE

Serves 4-6

INGREDIENTS:
1 tsp butter
2 lb (1kg) cooked leeks, cut into 2 inch lengths
1 pt béchamel sauce
1 tsp English mustard
4 tbsp double cream
¼ tsp cayenne pepper
¼ tsp grated nutmeg
½ tsp salt
¼ tsp ground black pepper
2 oz (50g) parmesan cheese, grated

METHOD:
Preheat the oven to 375F/190C/GMk 5.
Grease a medium sized baking dish with the butter, lay the leeks in the dish and set aside.
Combine the béchamel sauce, mustard, cream, cayenne, nutmeg, salt and pepper and pout over the leeks to cover them completely. Sprinkle the cheese over the top.
Bake in the oven until the top is brown and bubbling.
Serve immediately.

More vegetable recipes

Leeks in a Bechamel Sauce

A lovely way of cooking leeks as a side dish. They make a great accompaniment to roast meats, chops and quiches.

LEEKS IN A BÉCHAMEL SAUCE

Serves 4-6

INGREDIENTS:
1 tsp butter
2 lb (1kg) cooked leeks, cut into 2 inch lengths
1 pt béchamel sauce
1 tsp English mustard
4 tbsp double cream
¼ tsp cayenne pepper
¼ tsp grated nutmeg
½ tsp salt
¼ tsp ground black pepper
2 oz (50g) parmesan cheese, grated

METHOD:
Preheat the oven to 375F/190C/GMk 5.
Grease a medium sized baking dish with the butter, lay the leeks in the dish and set aside.
Combine the béchamel sauce, mustard, cream, cayenne, nutmeg, salt and pepper and pout over the leeks to cover them completely. Sprinkle the cheese over the top.
Bake in the oven until the top is brown and bubbling.
Serve immediately.

More vegetable recipes