This is a twist on a classic combination, created by substituting ingredients from the fridge. We have storms this week, with a high risk of no food deliveries onto the island, and I didn’t want to use the last of the milk to make this soup, so I used Greek yogurt instead.
- 1 large leek
- 1 potato, diced
- 1/2 an onion, finely chopped
- 1 clove of garlic (optional)
- 25g butter
- 300 ml hot marigold stock
- 200 ml yogurt
- Salt and pepper
- 1 tbsp dry sherry
- Clean the leek, and chop finely; start by cutting lengthways into 4, then slicing.
- In a largish pan, melt the butter, and add the leek, onion, potato and garlic. Season with salt and pepper, and cook on a very low heat for around 10 minutes or more.
- Add the yoghurt and the stock, and bring back to a simmer. Simmer for a further 15 to 20 minutes, so that the vegetables are very soft.
- Use a soup wand or blender to make a very smooth soup. Add the sherry, and check the seasoning.
- You could garnish with chopped herbs, but it was delicious without.
I served this with homemade oatcakes.
We are about to head off to a family gathering, and so tonight’s supper was composed of items that needed to be eaten. This included a very chunky home-grown leek and some fresh local eggs. This served 3
- 20g butter
- 1 tbsp olive oil
- 1 chunky leek, sliced into 1/2 cm slices
- 1/2 tsp ground cumin
- 2 tbsp lemon juice, or 1 preserved lemon, finely chopped
- 150ml marigold stock or other simple stock
- 125g baby spinach
- 3 large eggs
- 45g feta cheese
- 1 dessert spoon zahtar spice mix
- salt and pepper
- Melt the butter into the olive oil in a small braising pan which has a lid that fits well.
- When the butter starts to foam, add the chopped leeks and cook over a medium heat for 3 minutes or so, until the leeks soften. Season with a little pepper while the leeks are cooking.
- Add the cumin, lemon and stock, and boil rapidly for 5 minutes or so to reduce the liquid.
- Add the spinach, and cover, cook for a minute until the spinach has wilted right down.
- Use a spoon to make nests for the eggs in the mixture. Break the eggs into these depressions. Sprinkle crumbled feta over the top. Cover with the lid, and braise for 4 minutes, until the whites are set and the yolks are runny. (I wonder if crowdie would work).
- Sprinkle with Zahtar spice mix, and then serve immediately, with fresh bread.
I still have some home-grown leeks and carrots from the garden, trying to eat them up before the weather totally trashes them. I also have a brand new Turkish recipe book to try, and so far, so good. It has a great index by ingredient, an informative forward describing the different culinary regions within Turkey, and it is massive. I’m thinking of adding it to the favourite book list.
It is called ‘The Turkish Cookbook’ by Musa Dagdeviren.
- 4 tbsp olive oil
- 600g leeks, sliced (about 3 large leeks)
- 150g carrot, diced (about 1 carrot)
- 1 tbsp tomato paste
- 1 tbsp red bell pepper paste (from Turkishop)
- 1 tsp brown sugar
- 1/2 tsp salt
- juice of half a lemon or 2 tbsp grape vinegar
- 500ml boiling water
- 40 – 60g rice
- Heat the oil in a large pan over a medium heat
- Add the chopped leeks, diced carrot, tomato paste, pepper paste, sugar and salt, and cook for around five minutes.
- Add the boiling water, lemon juice, and rice, turn the heat down low and cover the pan. Simmer for around 20 to 30 minutes, until the rice is cooked.
This works well on its own, as a light supper or lunch. It is also glorious with goat’s cheese and brown bread.
This is a good quick supper, easy and tasty. I scored some cheap ham at the co-op this afternoon. Top tip – if you want to eat cheaply and feel good about stopping food waste, Sunday afternoons at the co-op is peak bargain time.
After we ate this, we reflected that we could have snuck in a layer or two of lasagne as well.
- 3-4 leeks
- approx 4 slices of cooked ham, chopped
- 40g butter
- 40g flour
- salt and pepper
- 150ml of cooking liquid from the leeks
- 300ml milk
- 1/2 tsp prepared mustard
- 100g grated cheese
- Prepare the leeks, cut them into 1 cm slices and cook in boiling water for around 7 minutes.
- Drain the leeks and reserve the cooking liquid.
- Put the leeks into the bottom of a gratin dish, and cover with a layer of ham.
- Fry the flour in the butter, for around a minute, and then add the liquid to make a smooth sauce, and simmer for a couple of minutes.
- Add half the cheese, along with the mustard and a grating of nutmeg, salt and pepper to taste. Cook until the cheese is all melted into the sauce
- Pour the sauce over the ham and leeks, then top with the rest of the cheese and then the breadcrumbs
- Cook for 10 minutes under a moderately hot grill, until the topping is nicely browned.
Courtesy of a greylag goose culler, we had goose in the freezer.
- 2 goose breasts cut into 3cm chunks
- 1 onion
- 3 cloves of garlic
- 1/2 cup of good red wine
- 2 leeks
- 1 pint of marigold stock
- 1 small celeriac, diced
- 1 bayleaf
- salt and pepper
- 4 tbsp olive oil
- 1 tbsp flour
- Set the oven to 150C
- Heat the olive oil in a skillet or frying pan, and fry off the onions, leeks and garlic until they are nearly browning, and soft. Transfer to a casserole dish.
- Fry off the goose in the same oil and transfer to a casserole dish.
- Stir the flour into the remaining oil, heat through, and then slowly add the wine and the stock to make a sauce, and then add to the casserole dish. Season with salt and pepper.
- Add the celeriac and bayleaf, and mix together. Put the covered casserole dish in the oven and cook until tender. Goose is variable in toughness, so check at intervals to see how it is going – could be an hour or two.
Serve with mashed potatoes and a green vegetable, such as kale tops.
You could add fried mushrooms to this. Or truffle oil. Very good.