Creamed Leeks Recipe James Martin Recipes
CREAMED CHEDDAR LEEKS
This is a James Martin recipe that he used on his Christmas shows. I also use this recipe for part of our Christmas lunch, (or our Sunday roast) as it can be prepared well in advance and then finished in the oven just before serving. Leeks, cream and cheese are a match made in heaven and this is no exception. I hope you enjoy it.
Provided by Noo8820
Categories Cheese
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
- Add the cream and season to taste. Simmer for about 5-6 minutes.
- Transfer to an ovenproof dish and cool.
- Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.
Nutrition Facts : Calories 566.6, Fat 43, SaturatedFat 27, Cholesterol 138.6, Sodium 428.6, Carbohydrate 22.1, Fiber 1.6, Sugar 4.2, Protein 18.8
CREAMED LEEKS
Creamed leeks are a great side for roast chicken. Much easier to make than cauliflower cheese, but hitting the same spot.
Provided by James Martin
Categories Main course
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a frying pan and gently fry the garlic with the leeks and thyme leaves (if using) for 3-4 minutes, or until the leeks are soft.
- Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6-8 minutes, stirring occasionally.
- Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve.
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