More ways with leeks

Country Life Every Week - - Kitchen Garden Cook -

Su­per-speedy seafood with puff-pas­try stars

gratin (below) Cut stars from a sheet of puff pas­try, brush them with beaten egg and bake for 15 min­utes in a hot oven. Wash and slice two leeks, then fry in an oven­proof pan with a lit­tle but­ter and sea­son­ing un­til soft. Re­move from the heat and ar­range 8 scal­lops and a hand­ful of prawns among the leeks. In a sep­a­rate bowl, whisk to­gether 300ml crème fraîche, 50ml white wine, sea­son­ing, 3tb­spn ca­pers and 2 crushed cloves of gar­lic. Pour mix­ture over the seafood, sprin­kle with panko bread­crumbs, sea­son­ing, lemon zest and cayenne pep­per and bake in a hot oven for 5 min­utes. Serve im­me­di­ately with a squeeze of lemon and a puff-pas­try star on the side.

Cheesy leek-and-but­ter­nut muffins

Com­bine the fol­low­ing in a bowl: 60ml olive oil, half a sliced and gen­tly fried leek, 1 clove crushed gar­lic, 200g cooked but­ter­nut squash in small chunks, 350g self-rais­ing flour, 100g Parme­san, 1 beaten egg and 300ml but­ter­milk. Spoon the mix­ture into a greased muf­fin tin, sprin­kle with pump­kin seeds and bake for about 25 min­utes. Serve warm.

A sim­ple side of leeks

Wash and trim 4 leeks. Halve them both length and width ways, ar­range in an oven­proof dish and pour in enough chicken stock to just cover them. Sprin­kle with bread­crumbs and Parme­san, plus a scat­ter­ing of fresh thyme. Place in a hot oven for 25 min­utes and serve as an ac­com­pa­ni­ment to fish.

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