Chicken Fish Chanukah

Pesach Rosh Hashana Shabbat

Shavuot Sukkot Tu B'Shevat

Salad Sephardic Side Dishes

Soup Sweets Vegetarian

LEEK RECIPES

BUTTERED IRISH LEEKS

4 tablespoons butter
5 large leeks, trim off the hard tops, wash to get rid of soil and cut into 2-inch pieces
Salt and freshly ground white pepper
2 tablespoons cream

Melt butter in large pan.
Add leeks, stir and season lightly.
Cover and cook over a gently heat for until the leeks are tender but not soft.
You can do this in advance if you wish.
Add cream just before you serve the dish.
Serves 4-6.

Cook’s note:
You can also put the cooked leeks in an oiled tight-fitting dish, sprinkle on breadcrumbs, dot with butter and bake in a hot oven for 5 minutes or until the breadcrumbs are brown.— www.greatfood.ie, “Ireland’s favourite food Website.”

IRISH LEEK, POTATO AND CHEESE PIE

8 leeks
2 potatoes
3 tablespoons butter
Salt and pepper to taste
2 cups cheese sauce
1 small clove garlic, crushed
1 1/2 cups shredded cheddar cheese
1/2 cup milk
2 tablespoons butter
2 tablespoons flour
2 tablespoons grated Cheddar cheese for topping
1 tablespoons finely chopped parsley for garnish Wash leeks and cut into one-half-inch-thick rounds. Peel and cut up potatoes to match size of leeks. Melt 3 tablespoons butter in a casserole; add vegetables and season with salt and pepper. Cover with foil or a heavy lid and bake slowly until soft, about 1/2 hour.Make a cheese sauce by melting the two tablespoons butter and combining the flour to form a roux. Add the crushed garlic and the milk. Cook, stirring constantly until thickened. Add the cup and a half of cheese and stir until combined. Pour over vegetables, mixing well. Top with grated cheese and the chopped parsley. Heat in a 375 degree oven until heated through. Brown on top and serve.— Adapted from the Ballymaloe Cookbook

ROASTED SALMON WITH LEEKS

3-4 leeks, white part only, washed well and cut into 1/4-inch slices
2 tablespoons water
1/2 tablespoon olive oil
1 tablespoon melted butter
1 teaspoon finely shredded lemon zest
2 teaspoons chopped fresh dill
4 salmon steaks, about 1/2 pound each
1/4 teaspoon ground pepper
2 tablespoons lemon juice
Lemon wedges and fresh dill (for garnish)

Preheat oven to 425 degrees. In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, butter and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish.

Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak. Serves 4.