RECIPE LEEKS RECIPES
UNBELIEVABLE CHEESY LEEKS RECIPE | JAMIE OLIVER RECIPES
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
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, 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
BUTTERED LEEKS RECIPE - BBC GOOD FOOD
A Scottish favourite, this is one of the best ways to cook leeks – slowly and gently in their own juice
Provided by Good Food team
Categories Buffet, Side dish, Supper
Total Time 35 minutes
Yield 8
Number Of Ingredients 3
Steps:
- The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
- To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.
Nutrition Facts : Calories 81 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.13 milligram of sodium
More about "recipe leeks recipes"
TENDER BRAISED LEEKS RECIPE - BBC GOOD FOOD
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken
From bbcgoodfood.com
Total Time 40 minutes
Category Side dish, Supper
Cuisine British
Calories 65 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Side dish, Supper
Cuisine British
Calories 65 calories per serving
- 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.
See details
PAN-ROASTED CHICKEN WITH LEEKS RECIPE | FOOD NETWORK ...
From foodnetwork.com
Reviews 4.7
Total Time 40 minutes
Calories 418 calorie per serving
Reviews 4.7
Total Time 40 minutes
Calories 418 calorie per serving
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
See details
BUTTERED CABBAGE AND LEEKS RECIPE | DELICIOUS. MAGAZINE
These buttered cabbage and leeks make a delicious side dish recipe.
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 46kcals per serving
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 46kcals per serving
- Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Season well and serve with the chicken and beans.
See details
LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES
This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving
- For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
- This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
- Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
- When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
- Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
- Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!
See details
TENDER BRAISED LEEKS RECIPE - BBC GOOD FOOD
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken
From bbcgoodfood.com
Total Time 40 minutes
Category Side dish, Supper
Cuisine British
Calories 65 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Side dish, Supper
Cuisine British
Calories 65 calories per serving
- 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.
See details
PAN-ROASTED CHICKEN WITH LEEKS RECIPE | FOOD NETWORK ...
From foodnetwork.com
Reviews 4.7
Total Time 40 minutes
Calories 418 calorie per serving
Reviews 4.7
Total Time 40 minutes
Calories 418 calorie per serving
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
See details
BUTTERED CABBAGE AND LEEKS RECIPE | DELICIOUS. MAGAZINE
These buttered cabbage and leeks make a delicious side dish recipe.
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 46kcals per serving
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 46kcals per serving
- Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Season well and serve with the chicken and beans.
See details
LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES
This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving
- For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
- This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
- Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
- When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
- Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
- Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!
See details
COLCANNON WITH CRISPY LEEKS RECIPE - NYT COOKING
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren’t traditional: Usually, the alliums are stewed more slowly in butter, if they’re used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine irish
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine irish
- Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.
See details
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS RECIPE …
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you’re looking for a chicken dish that’s a little more dressed up than your average weeknight meal, but it isn’t overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
See details
CHEESY LEEKS RECIPE - BBC FOOD
Cheesy leeks are great as a side dish for roast chicken – especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four.
From bbc.co.uk
Reviews 4.6
From bbc.co.uk
Reviews 4.6
- Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown.
See details
BUTTERED CABBAGE AND LEEKS RECIPE | DELICIOUS. MAGAZINE
These buttered cabbage and leeks make a delicious side dish recipe.
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 46kcals per serving
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 46kcals per serving
- Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Season well and serve with the chicken and beans.
See details
LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES
This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving
- For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
- This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
- Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
- When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
- Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
- Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!
See details
COLCANNON WITH CRISPY LEEKS RECIPE - NYT COOKING
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren’t traditional: Usually, the alliums are stewed more slowly in butter, if they’re used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine irish
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine irish
- Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.
See details
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS RECIPE
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you’re looking for a chicken dish that’s a little more dressed up than your average weeknight meal, but it isn’t overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
See details
CHEESY LEEKS RECIPE - BBC FOOD
Cheesy leeks are great as a side dish for roast chicken – especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four.
From bbc.co.uk
Reviews 4.6
From bbc.co.uk
Reviews 4.6
- Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown.
See details
LEEK POTATO SOUP RECIPE | ALTON BROWN | FOOD NETWORK
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 40 minutes
Category appetizer
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 40 minutes
Category appetizer
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
See details
25 RECIPES WITH LEEKS WE LOVE | MYRECIPES
Feb 07, 2020 · Skillet Chicken Pot Pie with Leeks and Mushrooms Recipe. We’ve combined one of our favorite comfort foods with our favorite kitchen staple: a skillet. This Skillet Chicken Pot Pie with Leeks …
From myrecipes.com
From myrecipes.com
See details
CREAMED LEEKS RECIPE - THE PERFECT VEGETARIAN SIDE DISH ...
May 24, 2019 · Leeks pair beautifully with any cheese you can think of. You can mix some blue cheese into this creamed leeks recipe, heating it just enough to melt the cheese into the cream. Hard or soft blue cheeses work well with leeks especially Gorgonzola, Roquefort, Cambozola, Stilton and Dolce Latte. Try using leeks …
From greedygourmet.com
From greedygourmet.com
See details
COCK A LEEKIE SOUP RECIPE | ALLRECIPES
I halved the recipe and did the following: used 2 cut-up peeled potatoes instead of the barley, eliminated the onion, sweated the leeks and celery, used skinless, boneless, raw chicken breasts, used …
From allrecipes.com
From allrecipes.com
See details
CREAM OF CELERY SOUP RECIPE | ALLRECIPES
Followed recipe but added some extra veggies, tons of garlic and stuck my hand held mixture right in the pot to puree all the veggies. Don't seive the veggies, that's the best part for the flavor. I also used the soup for a pork chop recipe …
From allrecipes.com
From allrecipes.com
See details
CREAMED LEEKS RECIPE - THE PERFECT VEGETARIAN SIDE DISH ...
May 24, 2019 · Leeks pair beautifully with any cheese you can think of. You can mix some blue cheese into this creamed leeks recipe, heating it just enough to melt the cheese into the cream. Hard or soft blue cheeses work well with leeks especially Gorgonzola, Roquefort, Cambozola, Stilton and Dolce Latte. Try using leeks …
From greedygourmet.com
From greedygourmet.com
See details
COCK A LEEKIE SOUP RECIPE | ALLRECIPES
I halved the recipe and did the following: used 2 cut-up peeled potatoes instead of the barley, eliminated the onion, sweated the leeks and celery, used skinless, boneless, raw chicken breasts, used …
From allrecipes.com
From allrecipes.com
See details
CREAM OF CELERY SOUP RECIPE | ALLRECIPES
Followed recipe but added some extra veggies, tons of garlic and stuck my hand held mixture right in the pot to puree all the veggies. Don't seive the veggies, that's the best part for the flavor. I also used the soup for a pork chop recipe …
From allrecipes.com
From allrecipes.com
See details
DOUBLE-CRUST CHICKEN POT PIE RECIPE | MYRECIPES
2 medium leeks, sliced ; ½ cup all-purpose flour ; 1 (14.5-oz.) can chicken broth ; 3 cups chopped cooked chicken ; 1 ½ cups frozen cubed hash browns with onions and peppers ; 1 cup matchstick …
From myrecipes.com
From myrecipes.com
See details
CHICKEN AND PEA TRAYBAKE | NIGELLA'S RECIPES | NIGELLA LAWS…
Had this in my sights for a while and finally made it tonight. Made one dish as per recipe for four carnivores, and a separate tray of peas, leeks and garlic, popping a couple of sea bass fillets on …
From nigella.com
From nigella.com
See details
CLASSIC PHILADELPHIA PEPPER POT SOUP RECIPE
Oct 07, 2021 · Add 3 tablespoons of butter, chopped onions, whole onion, celery, carrots, leeks, and bell pepper. Stir to coat the vegetables, cover, reduce heat and simmer, stirring occasionally, …
From thespruceeats.com
From thespruceeats.com
See details
CHOPSUEY RECIPE - PANLASANG PINOY RECIPES™
Dec 29, 2012 · In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken …
From panlasangpinoyrecipes.com
From panlasangpinoyrecipes.com
See details
CREAM OF CELERY SOUP RECIPE | ALLRECIPES
Followed recipe but added some extra veggies, tons of garlic and stuck my hand held mixture right in the pot to puree all the veggies. Don't seive the veggies, that's the best part for the flavor. I also used the soup for a pork chop recipe …
From allrecipes.com
From allrecipes.com
See details
DOUBLE-CRUST CHICKEN POT PIE RECIPE | MYRECIPES
2 medium leeks, sliced ; ½ cup all-purpose flour ; 1 (14.5-oz.) can chicken broth ; 3 cups chopped cooked chicken ; 1 ½ cups frozen cubed hash browns with onions and peppers ; 1 cup matchstick …
From myrecipes.com
From myrecipes.com
See details
CHOPSUEY RECIPE - PANLASANG PINOY RECIPES™
Dec 29, 2012 · In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken …
From panlasangpinoyrecipes.com
From panlasangpinoyrecipes.com
See details
