HOW TO TRIM LEEKS RECIPES

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UNBELIEVABLE CHEESY LEEKS RECIPE | JAMIE OLIVER RECIPES



Unbelievable cheesy leeks recipe | Jamie Oliver recipes image

If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.

Total Time 1 hours

Yield 12 as a side

Number Of Ingredients 9

6 large leeks
2 cloves of garlic
5 sprigs of fresh thyme
olive oil
1 knob of unsalted butter
100 ml single cream
100 g Cheddar cheese
50 g Parmesan cheese
100 g brie

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
    3. 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.
    4. 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.
    5. 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...
    6. 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.
    7. Season, then spoon it all into a dish, or leave in the pan.
    8. 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.
    9. Pop in the oven for 15 minutes, or until golden and bubbling.

Nutrition Facts : Calories 151 calories, FatContent 12.9 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 6.3 g protein, CarbohydrateContent 1.8 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

ROAST LEEKS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Roast Leeks | Vegetables Recipes | Jamie Oliver Recipes image

Baby leeks have a lovely sweet flavour and when roasted become beautifully caramelised

Total Time 20 minutes

Yield 4

Number Of Ingredients 5

20 baby leeks
olive oil
red wine vinegar
1 teaspoon chopped fresh thyme leaves
2 cloves garlic peeled and sliced

Steps:

    1. Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

Nutrition Facts : Calories 76 calories, FatContent 5.6 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 2.2 g protein, CarbohydrateContent 4.1 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0 g salt, FiberContent 2.9 g fibre

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