Leeks In White Sauce Nigella Recipes

LEEK GRATIN

Steps:

• Place the milk in a small pan with the clove and bayleaf. Heat the milk until almost boiling, then turn off the heat and leave it to infuse for twenty minutes.
• Meanwhile, trim the ends off the leeks and wash them thoroughly. Cut into 8-10 cm (3-4") lengths. Cut any particularly thick pieces in half lengthways.
• Turn the oven on to 200℃ (400℉, Gas 6).
• Place the leeks in a lidded pan with a pinch of salt and add just enough water to cover. Bring to the boil with the lid on and simmer for about 7 minutes or until tender. You should be able to slide a sharp knife in easily, but the leeks should still hold together.
• Drain the leeks but reserve the water. Place them into a small greased gratin or ovenproof dish.
• Melt the butter in a pan over a low heat. Stir in the flour until well mixed and leave it to cook for a minute or two. Keep it on a low heat as you don't want the flour to brown.
• Measure 100 ml of the reserved leek water and slowly add it to the flour mixture whisking as you go. Make sure you add the liquid bit by bit and keep whisking to ensure there are no lumps in between each addition. Remove the clove and bay leaf from the milk and whisk that in too. You should have a thickish, but beautifully smooth sauce. Stir in the cream.
• Bring the sauce to a gentle simmer, stirring as you go. Cook for 2-3 minutes, then grate in a little nutmeg. Add salt and pepper to taste.
• Pour the white sauce over the leeks, then scatter the breadcrumbs over the top.
• Bake on the top shelf for 20 minutes or until the sauce is bubbling and the breadcrumbs have browned.
• Allow to cool for a few minutes and serve.

CHEESY LEEKS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
• Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
• Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.

LEEKS WITH CREAMY WINE SAUCE

Steps:

• Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
• Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
• Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
• Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
• Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.