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Savory Leeks An old country recipe, tasty, very versatile and easy enough for any inexperienced cook. Good for serving on St. David's Day. Rona Milner, former recipe contributor for Ninnau.
1. Cut the leeks in half lengthwise. Remove roots and any discolored leaves. Wash well. Cut in 1/2 inch lengths (white and green) and wash again. Drain. 2. Chop bacon. Wash and slice mushrooms (or used canned pieces.) Peel tomatoes and cut in chunks. 3. In a large deep pan, fry bacon in margarine until crisp. Add mushrooms and tomatoes and cook a few minutes. 4. Add leeks, with salt and pepper, and stir. Do not add water. 5. Put the lid on the pan for a few minutes, until the liquid is drawn from the leeks. 6. Remove lid and cook until the leeks are tender, stirring occasionally. The liquid will almost all go and the leeks will be way down in the pan. Check seasoning. Ways to serve a. Surround with hot, cooked rice. Sprinkle with grated cheese. b. Cool, then use as a filling for a double crust pie of individual pasties or turnovers. Bake at 400°F until pastry is done, 20-30 minutes for the pie. c. Use as a vegetable side-dish with meats or quiche. d. Using a slotted spoon, place hot leeks on rounds of toast. Cover with grated cheese and broil under grille. e. For party hors d'oeuvres, use as a filling for little puff pastry shells. Top with cheese and broil as above. Serve hot. It doesn't matter if you wish to use more bacon or mushrooms in the recipe but too much tomato will make the dish runny. January/February 2004 issue of Dragon Tales |
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