The humble leek/ leeks have been around since the times of the ancient Egyptians, which is surprising that it is one of those vegetables that can be often overlooked.
I absolutely adore the clean and mild flavour of leeks that take on board whatever spices you happen to throw at them. Cooking them at a low heat means you can use them for a base of soup or even pasta sauces. Let’s face it they can replace onions in any dish you like!
I was lucky enough to be asked by British Leeks Growers Association to try a recipe from their website, they also gave me a bunch of leeks and other ingredients to try out and share with you all. While I often use leeks for soup, there is only so much soup you can take! Which is why I wanted to share with you the inspirational recipes available on the British Leeks website.
These fresh inspirational recipes are just fantastic and so easy to make. I opted for the Pan roast chicken with lees, cider and chorizo. While the recipe below says 4 chicken breasts for ease – and as my son was making it – we opted for three and diced them instead:
3/4 chicken breasts (can be diced if you prefer)
100g chorizo, cubed
400g leeks, trimmed and sliced
1 clove garlic, chopped
2 handfuls parsley, chopped
2 tsp dried thyme
1 tbsp flour
100ml chicken stock
Salt and pepper
Step by step method:
Preheat the oven to 190C. Heat a little oil in a large frying pan and fry the chicken breasts, until golden brown. Remove from the pan and place in an ovenproof dish.
Add the chorizo to the same pan and fry for 2-3 minutes until slightly golden. Add the leeks, garlic, thyme and parsley and fry gently for 10 minutes until softened. Add the flour and stir well over the heat for 1 minute.
Stir in the stock, followed by the cider and bring to the boil. Season with salt and pepper and simmer gently for 5 minutes.
Pour the sauce over the chicken in the ovenproof dish and place in the middle of the oven for 20-25 minutes, until the chicken is cooked through.
The full recipe can be found here.
The recipe was simple to prepare – so much so my son opted to make it – although we decided to cube the chicken to make it quicker to cook.
I am thrilled with the recipe and new ways to try leeks. Their unique and subtle flavour just shone through the dish, it was quick and easy to prepare but at the same time the dish was rich and luxurious to taste.
Next time you walk along the vegetable aisle – stop at the leeks and visit the British Leeks website for more inspirational recipes – you won’t be disappointed.
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