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Leeks |
26 Feb 2009 |
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 How to be creative with leeks in the kitchen
From the plates of Ancient Egyptians to the hats of Welsh soldiers, the leek has a very long history. Jenni discusses the hardy vegetable with Sybil Kapoor, who cooks up an unusualÌýleek salad in the studio. She’s also joined by leek expert Medwyn Williams to talk about the vegetable's long connection with the Welsh. |
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Recipe:Ìý Cannellini bean, leek and green bean salad by Sybil Kapoor |
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This makes a beautiful winter lunch. Mix together at the last minute to ensure that the leeks and beans retain their fresh green colour.
Serves 4
1 tsp smooth Dijon mustard
1 tsp roughly chopped tarragon leaves
1 clove garlic, finely chopped
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
salt and freshly ground black pepper
2 x 410g cans cannellini, drained and rinsed
220g baby leeks, trimmed
400g French beans, trimmed
12 quail’s eggs
250g sliced smoked bacon
100g baby salad leaves
In a large bowl, whisk together the mustard, tarragon, garlic, vinegar and olive oil. Season to taste. Dry the cannellini beans on some kitchen paper and mix into the vinaigrette.
Cut a cross in the leafy end of each leek and wash thoroughly. Bring a large pan of water up to the boil. Add the leeks and cook for 2 minutes or until tender. Remove and cool under cold water before drying on kitchen paper.
Add the beans to the same boiling water, return to the boil and cook for 5 minutes or until tender. Immediately drain and dry, then mix into the vinaigrette with the leeks. Season to taste.
Place the eggs in a small saucepan. Cover with cold water and bring up to the boil. Cook for 2 minutes then remove and cool under cold running water. Peel and halve.
Trim the bacon of fat and cut into large squares. Heat 2 tbsp olive oil in a non-stick frying pan over a high heat. Add the diced bacon and fry briskly for 3 minutes or until crisp. Mix into the beans with the halved eggs. Divide the salad leaves between the plates, add the salad and serve immediately.
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