when travelling through France on the way to Spain on a family holiday nearly 30 yrs ago, we stayed a night at an old farm house. The French wife cooked us a beautiful meal of leeks wrapped in ham and baked in a white wine sauce with cheese. I was only 15 at the time, but I can still remember it, it was delicious! ! ! I must ask mum if she still has the recipe the French lady gave her, although it sounds easy enough to make without one.
kcak,
Jun 10, 11:05pm
oooh, yum!
motorbo,
Jun 11, 12:04am
i now have the urge for leeks, bacon, chicken, mushrooms and thyme... . . hmmm yummm dinner tonight! !
cookessentials,
Jun 11, 12:59am
GLAZED LEEKS
6 slim leeks large knob of butter ½ cup good chicken stock ¼ tsp salt
Trim leeks to fit a large heavy-based frying pan. Cut in half down the length, wash well, letting the water run inside the leaves to dislodge dirt, then put them in a frying pan.
Dot leeks with butter, pour in the chicken stock and season with the salt and freshly ground black pepper. Bring to a gentle boil, partially cover with a lid and cook gently for about 15 minutes, or until tender, turning the leeks once or twice.
Transfer the leeks to a heated serving dish. If there is a lot of liquid in the pan, reduce it quickly over a high heat and pour it over the leeks. Serve immediately
fiddles3,
Jul 27, 1:06pm
I fry sliced leeks & red capsicum slowly in a little olive oil with lid on pan, about 10mins then remove lid & slosh in some balsamic and cook for another 5 mins. Nice!
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