Melted Leeks
I think this is a super-versatile and easy way to make leeks delicious. And a good way of hiding them in things - I spend quite a lot of time hiding vegetables in my kids food.
You can use them for the following and more:
As a pasta sauce
In pancakes (crepes) on pancake day
In a quesadilla
In an omelette
In a toasted sandwich or under the cheese for cheese on toast
Stirred into a soup or through a risotto
On a pizza (with blue cheese)
Onto a rectangle of raw puff pastry with some goat’s cheese and then into the oven for a super easy tart.
In there are any left, put them in small containers in the freezer for use later…
Pizza with melted leeks (and Laurelbank leaves of course!)
500g Leeks
Large knob of butter
Big glug of olive oil (a couple of tablespoons)
Salt and pepper
Wash your leeks. I like to wash the outside first in running water, making sure to hold the leek at an angle so the dirty water doesn’t run down between the leaves. Then I cut the along the length of the leek (just at the leafy end) so I can fan out the leaves and clean between them.
Slice the leeks thinly or thickly (depending on how much time you have and what you’re going to do them)
Heat up a pan (one that has a tightly fitting lid) with a knob of butter and some olive oil in it (just olive oil is fine for a vegan version)
Add the chopped leeks to the hot pan and a bit of salt and pepper. (You can adjust the seasoning later). Stir the leeks then turn the heat right down. Put the lid on and leave to cook for at least 30 minutes. You can check them every 15 minutes and give them a wee stir. Keep cooking until they are really soft and “melt in the mouth”. They are best if you forget about them for a while!
The leeks disappear to very little as they cook down, but they will be delicious and sweet and unctuous. Add more salt and pepper once they are cooked, if necessary.