Category Archives: Leek

Recipe: Roast Rib of Beef and Roast Gravy

Sliced Roast Beef with roast gravy
Sliced Roast Beef with roast gravy

Ingredients;

Rib of beef
3 carrots
2 sticks of celery
1 leek
1 onion
2 sticks of rosemary picked and finely chopped
Salt
Oil
Beef Stock


Season the joint with salt, then peel and roughly chop the veg and place in the bottom of the roasting tray to act as a trivet. Drizzle some good quality olive oil over the joint, sprinkle the chopped rosemary over the meat and place in a preheated oven at 230C – 250C.

Baste the joint frequently with the juices and fat that run out of the meat. Reduce the heat to 200C once the meat has sealed. The total roasting time is 15 minutes per 500g plus 15 minutes, or until the juices run clear.

Once removed from the oven the joint should be rested for 15 minutes before carving.

While the meat is resting, remove the fat and oil from the roasting tray, this is best done by lifting one corner of the tray carefully so the liquid runs to the opposite corner, then simply spoon off the clear liquid. Next get the roasting tray over a high heat and use a wooden spoon to gently work any bits that are stuck to the tray loose, at this point it’s a good idea to add a generous measure of red wine or (my personal preference) port to help “de-glaze” the tray.

Once all the pieces have been worked loose, think about how much gravy you want when finished and add roughly twice that amount of hot beef stock to the roasting tray, bring it to the boil and remove from the heat.

Now strain this through a sieve into a clean saucepan and bring to a boil. Allow the liquid to reduce by half and it should thicken just enough to give a really rich gravy, if it thickens too much just stir in a little stock to thin it down again.

Recipe: Chicken & Sweetcorn Spring Rolls

Chicken & Sweetcorn Spring Rolls
Chicken & Sweetcorn Spring Rolls

Ingredients;

4 cooked chicken breasts, shredded or finely chopped
Small tin sweetcorn (260g)
2 carrots, julienned
1 leek, cut in fine rings (or substitute 1 onion)
Half a bag of beansprouts
Thumb-sized piece of ginger, finely diced
1 red chilli, finely diced
2 cloves of garlic, finely diced
Soy sauce
Toasted sesame oil
Oyster sauce
Juice of 1 lime (or 1/2 a lemon)
Vegetable Oil
Packet of spring roll pastry (or substitute filo pastry)


Makes between 8 – 18 spring rolls, dependant on the size of your pastry sheets and amount of mix placed in each one.

Prepare all ingredients as described above. Heat oven to 200C.

Heat a wok, then add 2 tablespoons vegetable oil. Stir fry the ginger, garlic & chilli for approx 2 mins, stirring all the time so it does not burn. Add the carrots & leek, continue stirring for 2 mins more.

Add 1 tablespoon oyster sauce, 1 tablespoon soy & half a teaspoon sesame oil, along with the juice of the lime, stirring in well. Add in the sweetcorn & chicken and stir until well coated, remove from heat. Stir through the beansprouts.

Place a sheet of spring roll pastry on a clean surface, with the corner towards you. Spoon on filling in the centre, then fold up corner nearest you over the filling. Fold in the two sides, then roll entire piece over to finish sealing. Place on a non-stick baking tray and repeat until filling is all used.

Baste the finished spring rolls with some vegetable oil, then bake for 20-25 mins in the oven, until crispy to the touch. Serve as a meal or a snack.

Recipe: Allium and Root Veg Soup

A Bowl of Allium and Root Veg Soup with a drizzle of cream and some fresh chives
A Bowl of Allium and Root Veg Soup

Ingredients;

2 large potatoes, peeled and diced
1 garlic clove peeled and diced
3 large leeks, sliced
1 parsnip, diced
1 onion, diced
110ml white wine
500ml onion stock (or vegetable stock)
100ml cream
700ml vegetable stock
Olive oil
Salt and Pepper

Serves 4-6

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Place your saucepan on a medium to high heat and add a splash of olive oil. Once this is up to temperature add the potato and garlic and fry gently until the potato starts to soften. Stir this regularly to avoid the garlic burning.

Once the potatoes have started to soften add the leeks and continue to fry until they too have softened.

Next add the wine, onion stock and cream and bring this to a simmer, cover the saucepan and leave to simmer and reduce for 30 – 40 minutes, stirring occasionally.

At this point you should have very little liquid left in your saucepan. Add the vegetable stock and simmer for a further 15 minutes, then remove from it the heat and allow it to cool a little.

Next, pour the soup into a blender and blend until smooth. As always if the soup is thicker than you would like you can thin it with some additional stock. Give it a taste and season with salt and pepper if needed, and you’re ready to serve.

I’ve served this alongside a pizza base, drizzled with extra virgin olive oil, some Gruyère and goats’ cheese (no tomato sauce), baked for about 8 minutes as you would a normal pizza. This combination brings out the flavours, even more, in both.

This soup can be frozen although it is best served fresh with a little drizzle of cream and some chopped chives sprinkled over the top.

Recipe: Turkey stew

Turkey stew with mashed spudsIngredients;

1 knob of butter
1 good lug of olive oil
1 kg turkey thigh meat, diced
1 handful of fresh thyme leaves
1 large leek, chopped
2 sticks of celery, chopped
2 carrots, chopped
1 large sweet potato, diced
1 parsnip, chopped
2 large onions
1 handful of plain flour
1 wineglass of rosé or white wine
1 wineglass of milk
1 wineglass of water
1 small tin of sweetcorn
8 pork sausages

Serves 6-8, can be frozen

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Take your Largest Saucepan, and get it on a Low heat, add a good lug of olive oil and a knob of butter.

Next add your turkey meat, fresh thyme, leek, celery, carrots, sweet potato, parsnips, onions and give it about 15 minutes at a simmer, stirring occasionally so nothing sticks.

Get your pan up to a high heat and add a good handful of flour and stir it in, keep stirring for about 2-3 minutes, then add the wine, let it simmer for a minute. Then add the milk and water and stir throughly until all the ingredients combine.

Then bring this to a simmer for about 1 hour or until the leeks and onion have started to break up.

Add the sweetcorn for the last 10 minutes of the hour.

Take your pack of sausages and squeeze all the sausage meat out of the skins. Roll it into a large marble sized balls (wet hands work best). Do this with all the sausage meat and then stir fry them until cooked and add this to the rest of the stew, stirring them in well.

Serve in a bowl with a warm crusty bread roll or some mashed spuds.