Whenever I see fresh leeks, I crave a chilled vichyssoise soup garnished with fresh chives. I can actually taste the mild yet distinct flavour of this vegetable that looks so plain.
Related to garlic and onions, leeks have a moresubtle, sweet and sophisticated flavour. They are mostly used in soups, but new food combinations are bringing them more into the gourmet limelight. While leeks can be used to enrich stews, they also go well with potatoes and cheese.
Leeks are available year-round, but September to April is prime time. When buying, select ones with a clean, white, slender bulb, at least two to three inches of white, and firm, tightly-rolled dark green tops. Look for the slim, cylindrical ones rather than those that are large and bulbous. If the bottoms are beginning to round into bulb shapes, the leeks are a bit too mature. Check the centre of the leek for a seed stalk and avoid any you find. Those with a seed stalk beginning will have a tough centre.
Leeks should be wrapped lightly and placed in the refrigerator to contain their aroma. Leeks exude an aroma that’s easily absorbed by other things. Never trim or wash leeks before storing. Fresh leeks can be stored for about 4 days. Cooked leeks should be covered, refrigerated and used within 1-2 days.
leeks with three mustards
Ingredients: 1kg small leeks, trimmed, washed and cut in half; salt and pepper to taste; 50gm butter; 50gm plain flour; 425ml milk; 200gm cheddar cheese, grated; 15gm wholegrain mustard; 1 tbs Dijon mustard; 1 tsp English mustard;
For the topping: 2 tbs fresh white breadcrumbs; 25gm grated cheddar cheese
Method: Preheat oven to 200?C; Place leeks in a pan of cold salted water, bring to a boil and simmer for 3 mins till just tender. Drain and put under cold water immediately to refresh and stop the cooking process. Next place butter, flour and milk in a saucepan and whisking slowly, bring to a boil. Reduce the heat and let it simmer for 2 mins. Add grated cheese and all the mustard. Add salt and pepper. Put your leeks into a shallow serving dish and pour over the sauce. Mix the breadcrumbs and the cheese together and scatter over the top of the leeks. Bake in oven for 20 mins till top is golden-brown. Serve hot.
