Leeks. One of the flavours of February and a tribute to St David

St. David's Day

The 1st March (next week) is St. David's Day, celebrating the life of the David, Patron Saint of Wales and the important role he played (plays) in Welsh culture and its preservation.

Much of the story of this gentle giant of the man who died at the age of 100 in 589 AD is a legend.

Daffodils are worn, the red dragon flies on its heraldic white and green background and the leek is held aloft in this traditional dawning of Spring.

Dydd Gŵyl Dewi Hapus! Happy St David's Day.


Flavours of February - The Leek

From the cultivar of Allium ampeloprasum, the leek is a vegetable from the family of  the onion, garlic, shallot, scallion, chive, and Chinese onion.

They have a unique flavour similar to a cross between onions and garlic which, together with their size make them a kitchen 'must have' in our household where we often use them instead of onions. 

They work well added to everything from salads to soups, where they add beneficial fibre and bulk along with vitamins, minerals, and antioxidant polyphenols.

 Cennin ieir yn blasus - Leeks are delicious.


Creamy Leek Tartlets

You'll need:

• 2 leeks
• a knob of butter
• 4 tbsp of double cream
• 1 tbsp of Stokes Dijon Mustard
• 1 beaten egg 
• a good pinch of fresh thyme leaves
• 375 g of ready-rolled puff pastry
• 75 g crumbled feta cheese 
• 75 g creamy goats cheese

Here's how: 

Slice the leeks in half lengthways and again across to create a pile of fresh-smelling leeky shreds and soften them in a pan of gently foaming butter. Let them cool with the cream and half the egg. Now fold in the two cheeses, mustard and the thyme.

Cut the pastry into 4, folding over the edges to create a 1/4 inch raised border. With a fork, prick the inside base (to stop it rising). Fill each case with the cheesy leek mix, glaze the pastry and bake in a moderate oven for about 25 minutes until the pastry is golden and the creamy leeks a bubbling.

Cock a Leekie Soup

This is a Scottish classic. Although it's a soup that is a hearty meal in its own right.

You'll need:

• A 1.25 kg free range chicken
• 12 medium sized leeks chopped into 1 inch discs
• 1 fennel bulb sliced
• 3 sticks of celery sliced
• 125 g washed long grain rice
• 2 tsp of Stokes Chilli Jam
• 2 tsp of Stokes Classic English Mustard

Here's how:

Simmer the chicken (whole) and half the leeks in a covered pan for an hour (or until the meat begins to fall off the bone).

Remove the chicken and set aside to cool. Strain the cooking broth into a large pan, add the rice, cover and cook for 10 minutes. Then add the chopped leeks, celery and fennel and cook gently for 15 minutes with the chilli jam and mustard. This will put a warmth and zing into the otherwise gentle clear soup.

Tear chicken pieces into individual bowls and spoon over the broth to create the soup.

Spanish Chicken with leeks & olives


You'll need:

• 4 free range bone-in chicken breast joints
• 3 large leeks
• 3 sticks of celery slices
• 1 sweet red pointed pepper
• 1 400 g tin of chopped tomatoes
• 1 glass red wine
• 1 beef stock bouillon 
• 4 cloves of garlic, grated
• 1 tsp of fresh thyme leaves
• 2 tbsp Stokes Tomato Ketchup
• 1 tbsp Stokes Chipotle Ketchup 
• 2 tsp freshly ground fennel and caraway seeds
• 1/2 a jar of 'good' pitted kalamata olives

Here's How:

Roast the chicken breasts gently on a 'fruit & veg' trivet (click here for the trivet). Meanwhile cut the leeks, celery and pepper into equal sized slices and soften in rapeseed oil for about 10 minutes with the thyme, fennel and caraway seed and garlic added after 5 minutes. 

Add the ketchups, tomatoes, wine, bouillon and a cup of the cooking liquor from the chicken and reduce for 15 minutes to a spooning rather than pouring sauce. Stir in the olives. Take the chicken off the bone, plate it and spoon the smokey tomato sauce over it.

It's delicious served with a turmeric rice.

More foodie thoughts for the week:

 

Chicken - our free range favourite with some tips for a saucy roast here.



 



The art of great taste - pure saucery here.









Quick and easy meals in minutes - just add Stokes here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150