This goes really well with some plain rice, and maybe some steamed greens/broccoli.
You'll need:
3-4 chicken thighs, deboned and chopped into large chunks (it's also good with leftover cooked chicken)
1/2 small carton of cream (or whatever you've got left in the fridge)
a couple of large leeks
a clove of garlic, or a bulb of wet garlic, finely chopped
a few sprigs of fresh thyme (or a sprinkle of the dried stuff)
lots of black pepper
Chuck the chicken into a frying pan, together with a slosh of olive oil, and brown the meat. Tip in the leeks and garlic, and fry until they have softened too.
Add the cream and a little water, sprinkle over the herbs, and leave to simmer for 10-15 minutes until the chicken is cooked through (you may have to add a little more water to stop it sticking).
Showing posts with label leeks. Show all posts
Showing posts with label leeks. Show all posts
12 June 2010
02 May 2010
Fried rice cakes with leeks and poached egg
We're in a post-Paris slump at the moment, trying to forget how gorgeous the croissants were, and how hot and sunny it was.
This revived our spirits no end. You'll need:
enough cooked rice for 2 (we use a mugful of dried rice, and 2 mugfuls of water)
1/2 teaspoon of saffron powder
50-60g grated cheese (mature cheddar is good, feta or parmesan would also be nice)
a couple of leeks, sliced
250ml stock
50ml cream
a pinch of dried tarragon
3 eggs
Dissolve the saffron powder in a tablespoon of water, then mix into the cooked rice. Add the cheese, some salt and some black pepper. Bind all this together with 1 of the eggs.
Meanwhile, fry the leeks in a little olive oil for a couple of minutes. Add the stock, cream, tarragon and more black pepper, and leave to simmer for 10-15 minutes, until the leeks are soft, and the sauce has reduced.
Heat a little olive oil in a non-stick pan, and sling in a couple of good spoonfuls of rice - flatten it down with a spatula. It should be about 1cm thick, and maybe about 5-7cm across (it really depends on the size of the spatula/fish slice you're using to move it around in the pan!). Fry for at least 5 minutes on each side, so the rice goes crispy and lightly browned.
Transfer to a warm place, while you cook the other cakes. Top with the leeks and sauce, and a poached egg (crack an egg into a pan of boiling water, and leave to cook for about 1 1/2 minutes - or until the egg white has stopped being wobbly!). A fried egg would also be good - as would some chorizo.
This revived our spirits no end. You'll need:
enough cooked rice for 2 (we use a mugful of dried rice, and 2 mugfuls of water)
1/2 teaspoon of saffron powder
50-60g grated cheese (mature cheddar is good, feta or parmesan would also be nice)
a couple of leeks, sliced
250ml stock
50ml cream
a pinch of dried tarragon
3 eggs
Dissolve the saffron powder in a tablespoon of water, then mix into the cooked rice. Add the cheese, some salt and some black pepper. Bind all this together with 1 of the eggs.
Meanwhile, fry the leeks in a little olive oil for a couple of minutes. Add the stock, cream, tarragon and more black pepper, and leave to simmer for 10-15 minutes, until the leeks are soft, and the sauce has reduced.
Heat a little olive oil in a non-stick pan, and sling in a couple of good spoonfuls of rice - flatten it down with a spatula. It should be about 1cm thick, and maybe about 5-7cm across (it really depends on the size of the spatula/fish slice you're using to move it around in the pan!). Fry for at least 5 minutes on each side, so the rice goes crispy and lightly browned.
Transfer to a warm place, while you cook the other cakes. Top with the leeks and sauce, and a poached egg (crack an egg into a pan of boiling water, and leave to cook for about 1 1/2 minutes - or until the egg white has stopped being wobbly!). A fried egg would also be good - as would some chorizo.
03 November 2009
Lentil and bacon soup
I think this is probably your Dad's favourite soup. You quite like it too.
Makes enough for three. You'll need:
3 rashers of bacon, snipped into pieces
an onion, finely chopped
3 or 4 carrots, sliced
a leek, sliced
some chicken stock
3 handfuls of red lentils
dried thyme, black pepper
Chuck the bacon and onion in a large saucepan with a little olive oil, and fry for 5 minutes until the onion is translucent.
Add the carrots/leek and fry for another couple of minutes. Pour in the chicken stock, add the lentils, and scatter some dried thyme and black pepper with abandon.
Bring to the boil, and simmer for half an hour. You'll probably have to add some more water - it all depends on how much chicken stock you have, and how soupy you like your soup...
We ate ours with some doughballs hot from the oven and slathered in melted butter.
Makes enough for three. You'll need:
3 rashers of bacon, snipped into pieces
an onion, finely chopped
3 or 4 carrots, sliced
a leek, sliced
some chicken stock
3 handfuls of red lentils
dried thyme, black pepper
Chuck the bacon and onion in a large saucepan with a little olive oil, and fry for 5 minutes until the onion is translucent.
Add the carrots/leek and fry for another couple of minutes. Pour in the chicken stock, add the lentils, and scatter some dried thyme and black pepper with abandon.
Bring to the boil, and simmer for half an hour. You'll probably have to add some more water - it all depends on how much chicken stock you have, and how soupy you like your soup...
We ate ours with some doughballs hot from the oven and slathered in melted butter.
01 May 2009
Leek, courgette and stilton tart
This used up the last of the leeks from the allotment. Sadly, it did nothing for the glut of swedes from the vegetable box.
You'll need:
4 or 5 medium leeks, washed and sliced
a couple of onions, sliced
a good wedge of stilton (doesn't matter if it's past its best somewhat), crumbled
a small courgette, sliced
a splosh of olive oil
lots of black pepper, and a little dried thyme
shortcrust pastry
Stick the oven on at about 200 degrees C.
Splash a little olive oil into a pan, and fry the leeks and onions on a low heat, until they soften. Add half a teaspoon of thyme, and season with black pepper.
Roll out your shortcrust pastry, and place on a baking tray (preferably one covered in greaseproof paper, or greased with a little oil or butter). You could bake the pastry blind at this point, if you have the time (cover with a sheet of greaseproof paper, and place some baking beans on top before sticking in the oven for 10 minutes or so).
If, like me, you're aiming to have tea ready for 6pm, spread the leek/onion mixture on top of the raw pastry, and dot with the slices of courgette, and the pieces of stilton.
Drizzle a little olive oil over the top, and bung in the oven for 20-30 minutes, until the pastry has turned golden brown, and the stilton has melted. (Obviously if you've already baked the pastry case blind, you'll not need as long).
We ate this with a green salad, and some new potatoes.
You'll need:
4 or 5 medium leeks, washed and sliced
a couple of onions, sliced
a good wedge of stilton (doesn't matter if it's past its best somewhat), crumbled
a small courgette, sliced
a splosh of olive oil
lots of black pepper, and a little dried thyme
shortcrust pastry
Stick the oven on at about 200 degrees C.
Splash a little olive oil into a pan, and fry the leeks and onions on a low heat, until they soften. Add half a teaspoon of thyme, and season with black pepper.
Roll out your shortcrust pastry, and place on a baking tray (preferably one covered in greaseproof paper, or greased with a little oil or butter). You could bake the pastry blind at this point, if you have the time (cover with a sheet of greaseproof paper, and place some baking beans on top before sticking in the oven for 10 minutes or so).
If, like me, you're aiming to have tea ready for 6pm, spread the leek/onion mixture on top of the raw pastry, and dot with the slices of courgette, and the pieces of stilton.
Drizzle a little olive oil over the top, and bung in the oven for 20-30 minutes, until the pastry has turned golden brown, and the stilton has melted. (Obviously if you've already baked the pastry case blind, you'll not need as long).
We ate this with a green salad, and some new potatoes.
11 April 2009
Spanish omelette with leek and feta
Anyone Spanish would probably die of shock at being served this, but we have a glut of leeks at the moment (especially as the ones in the back yard are finally large enough to eat). You rather like the potato and leek combo too.
You'll need:
half a pack of feta cheese (about 100g), cubed
4 eggs
5 or 6 medium potatoes, peeled
3 or 4 large leeks, washed and sliced into rings
olive oil
fresh parsley, finely chopped
Chop the potatoes into quarters, and throw them into a pan. Cover with boiling water, and cook until tender. Drain, and then slice (thickly).
Pour a good slug of olive oil into a heavy-bottomed frying pan, and add the leeks. Cook them on a low heat until they have softened. At that point, add the potatoes in a layer on top of the leeks, and scatter (a) the cubes of feta cheese and (b) the parsley over everything.
Break the eggs into a bowl, and beat lightly. Pour over the leek/potato mixture, and leave on a low heat until set round the edges. At that point, it's usually easiest to turn the grill on, and plonk the pan underneath - that will set the top layer of egg, and melt the feta cheese slightly.
Liberally apply black pepper, and eat with a tomato salad or winter coleslaw.
You'll need:
half a pack of feta cheese (about 100g), cubed
4 eggs
5 or 6 medium potatoes, peeled
3 or 4 large leeks, washed and sliced into rings
olive oil
fresh parsley, finely chopped
Chop the potatoes into quarters, and throw them into a pan. Cover with boiling water, and cook until tender. Drain, and then slice (thickly).
Pour a good slug of olive oil into a heavy-bottomed frying pan, and add the leeks. Cook them on a low heat until they have softened. At that point, add the potatoes in a layer on top of the leeks, and scatter (a) the cubes of feta cheese and (b) the parsley over everything.
Break the eggs into a bowl, and beat lightly. Pour over the leek/potato mixture, and leave on a low heat until set round the edges. At that point, it's usually easiest to turn the grill on, and plonk the pan underneath - that will set the top layer of egg, and melt the feta cheese slightly.
Liberally apply black pepper, and eat with a tomato salad or winter coleslaw.
03 April 2009
Bacon, leek and potato pie
A ribsticking pie for what turned out to be a surprisingly sunny day. Tea was a bit of a hurried affair yesterday after watching your Dad's promo screening at the Tyneside Cinema, but today was far more leisurely.
You'll need:
4 or 5 rashers of streaky bacon, chopped up
a good wodge of mature cheddar, grated
3 or 4 large leeks, washed and sliced
5 or 6 medium-sized potatoes, peeled and halved
lots of black pepper
2 or 3 tablespoons of cream, creme fraiche, or at a pinch some milk
shortcrust pastry - enough to lay over the top of your pie dish
Stick the oven on at about 200 degrees C. Dunk the potatoes in a pan of boiling water, and cook for 12-15 minutes until they're tender. Drain, and then slice.
Fry the bacon pieces until they've coloured and start to go crispy (you shouldn't need to add any extra oil, but check they don't stick). Lift them out of your frying pan, and then chuck the leeks in - fry them for a couple of minutes, until they've started to soften.
Layer the sliced potatoes and leek/bacon mixture in your pie dish. Grate lots of black pepper over the top (and maybe sprinkle with a little dried thyme if you have any). Top with lots of grated cheese, and then drizzle over 2-3 tablespoons of cream/milk/whatever.
Roll the pastry out to the size of your pie dish, and place on top. Cut a couple of holes in the top for the steam to escape, and then stick in the oven for 20-25 minutes, until the pastry turns golden brown.
We ate this with some steamed broccoli and cauliflower (but it would be equally good cold, with a green salad - it holds together really well, and makes a good picnic pie).
You'll need:
4 or 5 rashers of streaky bacon, chopped up
a good wodge of mature cheddar, grated
3 or 4 large leeks, washed and sliced
5 or 6 medium-sized potatoes, peeled and halved
lots of black pepper
2 or 3 tablespoons of cream, creme fraiche, or at a pinch some milk
shortcrust pastry - enough to lay over the top of your pie dish
Stick the oven on at about 200 degrees C. Dunk the potatoes in a pan of boiling water, and cook for 12-15 minutes until they're tender. Drain, and then slice.
Fry the bacon pieces until they've coloured and start to go crispy (you shouldn't need to add any extra oil, but check they don't stick). Lift them out of your frying pan, and then chuck the leeks in - fry them for a couple of minutes, until they've started to soften.
Layer the sliced potatoes and leek/bacon mixture in your pie dish. Grate lots of black pepper over the top (and maybe sprinkle with a little dried thyme if you have any). Top with lots of grated cheese, and then drizzle over 2-3 tablespoons of cream/milk/whatever.
Roll the pastry out to the size of your pie dish, and place on top. Cut a couple of holes in the top for the steam to escape, and then stick in the oven for 20-25 minutes, until the pastry turns golden brown.
We ate this with some steamed broccoli and cauliflower (but it would be equally good cold, with a green salad - it holds together really well, and makes a good picnic pie).
27 March 2009
Tagliatelli with smoked salmon, leek and thyme
We spent most of the afternoon pottering about in the garden centre, after the exciting news that we have a share in an allotment. You've decided you want to grow 'carrots and flowers'.
Tea was courtesy of the leeks in our back yard. We only managed to grow 6 last year...
You'll need:
tagliatelli - enough for three
a pack of smoked salmon trimmings
a couple of large leeks (or several small, if they've been grown in your back yard), sliced
five or six spring onions, sliced into chunks
dried thyme (in summer, this would be lovely with some dill, I suspect)
a squeeze or two of lemon
Stick the tagliatelli in a large pan of boiling water, and cook until tender. In the meantime, chuck the leeks and spring onions in a frying pan with a good slug of olive oil, sprinkle with a teaspoon or so of dried thyme, and fry until they've softened.
Once the pasta has cooked, drain it (reserving a couple of tablespoons of water). Toss through the smoked salmon, leeks and spring onions, and then add a squeeze of lemon juice. If it's still a little dry, use a tablespoon of the reserved cooking water.
Grate over lots of parmesan cheese, and eat before it goes cold.
Tea was courtesy of the leeks in our back yard. We only managed to grow 6 last year...
You'll need:
tagliatelli - enough for three
a pack of smoked salmon trimmings
a couple of large leeks (or several small, if they've been grown in your back yard), sliced
five or six spring onions, sliced into chunks
dried thyme (in summer, this would be lovely with some dill, I suspect)
a squeeze or two of lemon
Stick the tagliatelli in a large pan of boiling water, and cook until tender. In the meantime, chuck the leeks and spring onions in a frying pan with a good slug of olive oil, sprinkle with a teaspoon or so of dried thyme, and fry until they've softened.
Once the pasta has cooked, drain it (reserving a couple of tablespoons of water). Toss through the smoked salmon, leeks and spring onions, and then add a squeeze of lemon juice. If it's still a little dry, use a tablespoon of the reserved cooking water.
Grate over lots of parmesan cheese, and eat before it goes cold.
20 March 2009
Roast leeks with thyme
This is a really simple side-dish, that livened up the roast chicken that we had for tea. Makes enough for two adults, and a hungry three-year-old.
You'll need:
three large leeks
a good slug of olive oil
a teaspoon of dried thyme
Stick the oven on at about 200 degrees C (or whatever temperature you're cooking your roast chicken or main dish at!). Wash out all the soil, and slice the leeks into rings.
Tear off a large square of foil, and place it on a baking tray. Tip the leeks onto the foil, slosh some olive oil over the top, and sprinkle liberally with thyme. Fold up the foil into a parcel (a biddable three-year-old comes in handy at this point).
Bung the parcel in the oven (it's easiest if you stand it on the baking tray) for about 30-40 minutes until the leeks have turned beautifully moist and squidgy, with a little bit of brown at the edges.
You'll need:
three large leeks
a good slug of olive oil
a teaspoon of dried thyme
Stick the oven on at about 200 degrees C (or whatever temperature you're cooking your roast chicken or main dish at!). Wash out all the soil, and slice the leeks into rings.
Tear off a large square of foil, and place it on a baking tray. Tip the leeks onto the foil, slosh some olive oil over the top, and sprinkle liberally with thyme. Fold up the foil into a parcel (a biddable three-year-old comes in handy at this point).
Bung the parcel in the oven (it's easiest if you stand it on the baking tray) for about 30-40 minutes until the leeks have turned beautifully moist and squidgy, with a little bit of brown at the edges.
11 March 2009
Chicken, leek and mushroom lasagne
The perfect food for a wintry day.
You'll need:
some cooked chicken (ideally 3 or 4 chicken thighs, or whatever you've got left from a roast)
any leftover gravy
3 or 4 large leeks, cleaned and sliced
an onion, sliced
some large mushrooms, sliced
lasagne sheets
about 1/3 pint milk
a knob of butter
a tablespoon of flour
freshly grated nutmeg, black pepper, mixed herbs
grated cheese
First of all, stick the oven on at about 180 degrees C.
Then, saute the onion and leeks in a frying pan with some mixed herbs and olive oil until they soften. Remove from the pan, then do the same with the mushrooms (you may have to add a bit more olive oil).
Now comes the fun part - the layering in a baking dish. You'll need a layer of leek/onion/mushroom/cooked chicken, followed by a layer of pasta. If you have some gravy leftover from a roast, then you can drizzle this over each layer. How many layers you create depends on the size of your baking dish or tray, but you need to end with a pasta sheet on the top.
For a bechamel (white) sauce to smear over it all, you'll need to melt a knob of butter in a non-stick pan, and add a tablespoon of flour to it. Mix to a smooth paste, then gradually whisk in the milk, to avoid any lumps. Add some freshly grated nutmeg, and heat gently for 5-10 minutes until the sauce thickens (you'll probably have to do a fair amount of stirring, so it doesn't catch on the bottom).
Pour the bechamel sauce over the top of the lasagne, and scatter over some grated cheese (the stronger the better). Bake in the oven for 40 minutes, until the insides are bubbling and the lasagne sheets are fully cooked.
If you're short of time, don't forget you could use a small pot of creme fraiche instead of the bechamel sauce.
You'll need:
some cooked chicken (ideally 3 or 4 chicken thighs, or whatever you've got left from a roast)
any leftover gravy
3 or 4 large leeks, cleaned and sliced
an onion, sliced
some large mushrooms, sliced
lasagne sheets
about 1/3 pint milk
a knob of butter
a tablespoon of flour
freshly grated nutmeg, black pepper, mixed herbs
grated cheese
First of all, stick the oven on at about 180 degrees C.
Then, saute the onion and leeks in a frying pan with some mixed herbs and olive oil until they soften. Remove from the pan, then do the same with the mushrooms (you may have to add a bit more olive oil).
Now comes the fun part - the layering in a baking dish. You'll need a layer of leek/onion/mushroom/cooked chicken, followed by a layer of pasta. If you have some gravy leftover from a roast, then you can drizzle this over each layer. How many layers you create depends on the size of your baking dish or tray, but you need to end with a pasta sheet on the top.
For a bechamel (white) sauce to smear over it all, you'll need to melt a knob of butter in a non-stick pan, and add a tablespoon of flour to it. Mix to a smooth paste, then gradually whisk in the milk, to avoid any lumps. Add some freshly grated nutmeg, and heat gently for 5-10 minutes until the sauce thickens (you'll probably have to do a fair amount of stirring, so it doesn't catch on the bottom).
Pour the bechamel sauce over the top of the lasagne, and scatter over some grated cheese (the stronger the better). Bake in the oven for 40 minutes, until the insides are bubbling and the lasagne sheets are fully cooked.
If you're short of time, don't forget you could use a small pot of creme fraiche instead of the bechamel sauce.
02 March 2009
Leek and thyme pastries
You're still in the throes of chicken pox, so you had leek and bacon pasta for tea. Your Dad and I decided to go all sophisticated with these later on.
You'll need:
2 large leeks, sliced
2 tablespoons creme fraiche
1 egg, beaten
black pepper, dried thyme
125g (ish) puff pastry (readymade)
Stick the oven on at 180 degrees C.
Fry the leeks in a little olive oil, until they've softened. Add lots of dried thyme (I would use fresh, but there's none to be found outside at the moment) and black pepper. Leave to cool slightly.
Beat together the egg and creme fraiche, and add to the leeks.
Roll out your puff pastry into a couple of rectangles. Fold over the edges of each, to make a thin border, and place on a baking tray (preferably on a silicon sheet). Tip the leek mixture onto each piece of pastry, and spread it out evenly. It's delicious as it is, but you could also grate some parmesan on top of the leek mixture, if you'd like a stronger taste.
Bake in the oven for 25 minutes or so, until the pastry is crisp and golden brown.
You'll need:
2 large leeks, sliced
2 tablespoons creme fraiche
1 egg, beaten
black pepper, dried thyme
125g (ish) puff pastry (readymade)
Stick the oven on at 180 degrees C.
Fry the leeks in a little olive oil, until they've softened. Add lots of dried thyme (I would use fresh, but there's none to be found outside at the moment) and black pepper. Leave to cool slightly.
Beat together the egg and creme fraiche, and add to the leeks.
Roll out your puff pastry into a couple of rectangles. Fold over the edges of each, to make a thin border, and place on a baking tray (preferably on a silicon sheet). Tip the leek mixture onto each piece of pastry, and spread it out evenly. It's delicious as it is, but you could also grate some parmesan on top of the leek mixture, if you'd like a stronger taste.
Bake in the oven for 25 minutes or so, until the pastry is crisp and golden brown.
02 January 2009
Chicken, ham and leek pie
The leftover pie to end all leftovers - chicken/capon from Christmas Day (don't worry, it hasn't been hanging around for that long - I froze it), ham from New Year's Day dinner, and the other half of the puff pastry I used to make apple galette.
It made a quick tea, after an afternoon of creating a rocket for Captain Jack, reading The Man on the Moon and watching Wallace and Gromit's Grand Day Out.
Makes enough for 4 (if you like it with mashed potato on the side), or 2 if you're especially greedy and only eat it with veg.
You'll need:
about 200g of puff pastry
leftover cooked chicken - a couple of hundred grammes
leftover cooked ham (ditto)
two large leeks, sliced
lots of dried thyme
leftover gravy (you could also use bechamel sauce or single cream/creme fraiche)
black pepper
Stick the oven on at about 200 degrees C.
Chop the chicken and ham into small pieces, and scatter in the bottom of your pie dish. Chuck the leeks in a frying pan with a little olive oil and the thyme, and cook until they've softened. Add them to the pie dish.
Pour over the gravy/sauce/cream, and season with lots of black pepper.
Roll out the puff pastry to the size of your pie dish. Place the pastry over the top of the pie, making a couple of small slits in the top to let the steam out (I don't have a fancy pie funnel so this has to do).
Shove in the oven for about 20-30 minutes, until the pastry is puffed up and golden brown, and the filling is piping hot.
Serve with lots of green vegetables (and possibly some mash).
UPDATE: you can also make a rather good chicken turnover/pasty if you have enough pastry left. Roll it out to about 2/3 A4 size, and put a handful of chicken and whatever cooked vegetables you have lurking in the fridge (I used some sweet potato/swede mash) in the bottom third. Fold over the pastry, and pinch the left, right and bottom edges together really well (you could also brush with a little water or beaten egg to help it stick). Make a small hole in the top, and bung in the oven for about 15-20 minutes, until it's golden brown and puffed up.
See also cheesy puffs...
It made a quick tea, after an afternoon of creating a rocket for Captain Jack, reading The Man on the Moon and watching Wallace and Gromit's Grand Day Out.
Makes enough for 4 (if you like it with mashed potato on the side), or 2 if you're especially greedy and only eat it with veg.
You'll need:
about 200g of puff pastry
leftover cooked chicken - a couple of hundred grammes
leftover cooked ham (ditto)
two large leeks, sliced
lots of dried thyme
leftover gravy (you could also use bechamel sauce or single cream/creme fraiche)
black pepper
Stick the oven on at about 200 degrees C.
Chop the chicken and ham into small pieces, and scatter in the bottom of your pie dish. Chuck the leeks in a frying pan with a little olive oil and the thyme, and cook until they've softened. Add them to the pie dish.
Pour over the gravy/sauce/cream, and season with lots of black pepper.
Roll out the puff pastry to the size of your pie dish. Place the pastry over the top of the pie, making a couple of small slits in the top to let the steam out (I don't have a fancy pie funnel so this has to do).
Shove in the oven for about 20-30 minutes, until the pastry is puffed up and golden brown, and the filling is piping hot.
Serve with lots of green vegetables (and possibly some mash).
UPDATE: you can also make a rather good chicken turnover/pasty if you have enough pastry left. Roll it out to about 2/3 A4 size, and put a handful of chicken and whatever cooked vegetables you have lurking in the fridge (I used some sweet potato/swede mash) in the bottom third. Fold over the pastry, and pinch the left, right and bottom edges together really well (you could also brush with a little water or beaten egg to help it stick). Make a small hole in the top, and bung in the oven for about 15-20 minutes, until it's golden brown and puffed up.
See also cheesy puffs...
03 December 2008
Salmon and leek parcels
It's still freezing cold, with powdery snow everywhere. It'd be rather good for sledging except (a) it's about 1mm deep, and (b) Grandma and Grandad failed to bring the enormous wooden sledge with iron runners that Uncle Dom and I used to hurtle downhill on.
Tea turned out to be rather good, considering it was thrown together in 10 minutes after a hideously cold walk back from nursery in the dark.
You'll need:
salmon steaks (two large ones fed the three of us)
a couple of large leeks, sliced into rings
two large foil squares
a little olive oil
black pepper
Take your square of foil, and place half the leeks on top. Sit the salmon steak on top of the leeks, and drizzle with a little olive oil. Season with black pepper. Repeat for steak 2.
Stick in the oven at about 175 degrees c for ooh, half an hour or so - open up the parcel and have a look. If the salmon is pink all the way through, then you're in business.
We ate ours with a real ragtag of things today. I was going to do a lemony, oniony risotto to go with it, but discovered there was only one rice for one portion - so your Dad had that on the side, while we had some tiny star-shaped pasta, swished round in some pesto.
Tea turned out to be rather good, considering it was thrown together in 10 minutes after a hideously cold walk back from nursery in the dark.
You'll need:
salmon steaks (two large ones fed the three of us)
a couple of large leeks, sliced into rings
two large foil squares
a little olive oil
black pepper
Take your square of foil, and place half the leeks on top. Sit the salmon steak on top of the leeks, and drizzle with a little olive oil. Season with black pepper. Repeat for steak 2.
Stick in the oven at about 175 degrees c for ooh, half an hour or so - open up the parcel and have a look. If the salmon is pink all the way through, then you're in business.
We ate ours with a real ragtag of things today. I was going to do a lemony, oniony risotto to go with it, but discovered there was only one rice for one portion - so your Dad had that on the side, while we had some tiny star-shaped pasta, swished round in some pesto.
28 November 2008
Leek and potato soup
Good when it's freezing cold. The temperature gauge on the car said -1.5 degrees C this morning, so I think that qualifies.
You'll need:
some leeks (I used three fairly skinny ones), sliced into rings
four or five small potatoes (or however many are starting to sprout in the cupboard and need to be used up), peeled and chopped up small
lots of black pepper, thyme and a little salt
stock - I had some vegetable stock in the freezer, but chicken would be even better
Fry the leeks in a little olive oil in a heavy bottomed pan for a few minutes until they've started to soften. Add the diced potatoes, and swish about for a couple of minutes. Pour in the stock (or hot water and a little vegetable bouillon powder), and chuck in lots of pepper and thyme. Add a little salt.
Bring to the boil, and then simmer for ages, until the potatoes are tender (I left mine on for about 45 minutes). Blend, and then add a little milk or cream. You could also add a few crispy bits of bacon on the top for maximum mmmmmm factor.
You'll need:
some leeks (I used three fairly skinny ones), sliced into rings
four or five small potatoes (or however many are starting to sprout in the cupboard and need to be used up), peeled and chopped up small
lots of black pepper, thyme and a little salt
stock - I had some vegetable stock in the freezer, but chicken would be even better
Fry the leeks in a little olive oil in a heavy bottomed pan for a few minutes until they've started to soften. Add the diced potatoes, and swish about for a couple of minutes. Pour in the stock (or hot water and a little vegetable bouillon powder), and chuck in lots of pepper and thyme. Add a little salt.
Bring to the boil, and then simmer for ages, until the potatoes are tender (I left mine on for about 45 minutes). Blend, and then add a little milk or cream. You could also add a few crispy bits of bacon on the top for maximum mmmmmm factor.
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