CHEESY LEEKS à LA OLIVER
If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Dinner Party Christmas Thanksgiving British Leek
Time 1h
Yield 12 as a side
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
- Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
- Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.
- At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
- Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
- Season, then spoon it all into a dish, or leave in the pan.
- Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
- Pop in the oven for 15 minutes, or until golden and bubbling.
Nutrition Facts : Calories 151 calories, Fat 12.9 g fat, SaturatedFat 6.8 g saturated fat, Protein 6.3 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHEAT'S PAPPARDELLE WITH SLOW-BRAISED LEEKS AND CRISPY PORCINI PANGRATTATO
I've called this great dish, with its slap-you-round-the-face flavors, "cheat's pappardelle," as you can cheat by cutting your own pappardelle from ready-made fresh lasagne sheets. Pangrattato is a rich bread-crumb mixture originally used by poor people in Italy for giving their food extra flavor when they had no Parmesan cheese.
Provided by Jamie Oliver
Categories main-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Halve the leeks lengthways and cut at an angle into 1/2-inch slices. Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated. Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of Parma ham, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat.
- Whiz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp. Keep shaking the pan - don't let the bread crumbs catch on the bottom. Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool.
- Bring a big pan of salted water to the boil. Lay the lasagne sheets on a clean working surface and sprinkle with a little flour. Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente.
- Remove the Parma ham from the saucepan, slice up and stir back into the leeks. Season to taste with salt and pepper, then stir in the Parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks. Add a little of the cooking water if need be, to give you a silky, smooth sauce. Serve quickly, sprinkled with some pangrattato, extra Parmesan and any leftover thyme tips. Serve the rest of the pangrattato in a bowl on the side.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
BRAISED LEEKS
Steps:
- Clean the leeks: Cut off the ends of the leeks until you get to the shank; a little of the light green part is fine, but not too much of it. If you want, you can save the unused portion of the leeks in the freezer for making stock later. Slice through the shank of the leek lengthwise until you get to the root end-do not cut through the root just yet. Clean the leeks under cold running water, as leeks are usually dirty. Once the leeks are free of any dirt or grit, cut through the root to make two long pieces of leek. (See How to Clean Leeks for photos and more details on cleaning leeks.)
- Cook leeks and garlic in butter: Get a sauté pan large enough to hold the leeks in one layer and heat the butter in it over medium-high heat. When the butter has melted and begins to foam, turn the heat down to medium and add the minced garlic and then the leeks, cut side down. Cook for 1-2 minutes, just to get them a little browned and to let the butter get into the leeks. Turn over and sprinkle with salt, then cook the other side for 1-2 minutes.
- Simmer with wine, bay leaf, sugar, thyme, salt: Turn the leeks back over so the cut side is down, sprinkle the leeks with the sugar, the thyme leaves and a touch more salt. Add the white wine with the bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat.
- Reduce braising liquid: When the leeks are tender enough so that a knife blade pierces them easily, uncover the pot and bring the braising liquid to a rolling boil. Let this reduce by half, then turn off the heat. Add the parsley, swirl it around and serve. Links: Leeks Vinaigrette here on Simply Recipes
Nutrition Facts : Calories 224 kcal, Carbohydrate 20 g, Cholesterol 31 mg, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, Sodium 174 mg, Sugar 6 g, Fat 12 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g
BRAISED LEEKS WITH PARMESAN
My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
- Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
- Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams
TENDER BRAISED LEEKS
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken
Provided by Barney Desmazery
Categories Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
- Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.
Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
BRAISED LEEKS
Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.
Provided by jenpalombi
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
- In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
- Sprinkle with thyme and cook one minute more.
- Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.
SIMPLE BRAISED LEEKS
Steps:
- Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
- Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
- Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.
BRAISED LEEKS
The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
- Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
- Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.
Nutrition Facts : Calories 145 g, Fat 6 g, Protein 4 g
BUTTERED PEAS & LEEKS
A simple side for your roast dinner, which counts towards your five-a-day
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
More about "braised leeks recipe jamie oliver recipes"
CHICKEN AND LEEK RECIPE FOR STEW - FOOD & WINE
From foodandwine.com
CREAMED LEEKS RECIPE - BBC FOOD
From bbc.co.uk
BRAISED LEEKS WITH GARLIC AND WINE | COMMUNITY RECIPES
From nigella.com
BRAISED BUTTER BEANS & LEEKS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
BRAISED CHICKEN WITH MUSHROOMS & LEEKS - EATINGWELL
From eatingwell.com
JAMIE OLIVER’S STORE-BOUGHT GARLIC BREAD HACK FOR PASTA BAKES
From sheknows.com
RECIPE: LEEKS BRAISED WITH WINE AND GARLIC | THE KITCHN
From thekitchn.com
ROAST LEEKS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
JAMIE OLIVER SWEET LEEK CARBONARA | MEAT-FREE MEALS …
From thehappyfoodie.co.uk
CHEAT'S PAPPARDELLE WITH SLOW-BRAISED LEEKS AND CRISPY PORCINI ...
From recipeofhealth.com
BRAISED GREENS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
BRAISED LEEKS, PEAS AND LITTLE GEMS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
BRAISED LEEKS RECIPE JAMIE OLIVER WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
8 LOVELY LEEK RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love