Leek And Bean Side Dish Recipes

BUTTERED PEAS & LEEKS

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.

LEEK AND BEAN SOUP

Steps:

• Heat the oil in a large, heavy-based saucepan. Sauté the garlic and leeks for 4-5 minutes until starting to soften but not colour.
• Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Purée to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
• Serve the soup in deep bowls with a pinch of parsley on top.

CHINESE CHICKEN WITH LEEKS AND BLACK BEANS

Steps:

• Cut the chicken and soak in the marinade for 15 minutes.
• Heat the wok (or similar cooking pan) and add 1 tablespoon of the oil, along with the garlic and the rinsed black beans.
• Stir fry for a moment and add the drained chicken.
• Stir over high heat until the chicken is cooked, and remove to a serving plate.
• Add the remaining peanut oil to the hot wok, along with the leeks.
• Stir until leeks are tender.
• Return chicken to the pan along with the remaining ingredients.
• Stir fry for a moment, and serve immediately.