Leek and Parsnip Mash
700g Leeks, sliced
700g Parsnips, quartered
2 Garlic Cloves, peeled
6 level tbsp chopped parsley, plus sprigs to garnish
6 level tbsp freshly grated Parmesan cheese
1. Put the leeks, parsnips and garlic in a pan of cold salted water and bring to the boil, then simmer for 15-20 minutes. Drain, return to the pan and dry off over a low heat for 3-4 minutes.
2. Heat the milk and put in a food processor with the leeks, parsnips, chopped parsley, 5 level tbsp paremsan and plenty of black pepper. Whiz the mixture until smooth.
3. Place the mixture into an ovenproof dish, cover and keep warm in a low heat oven at 140 degrees celcius.
4. Sprinkle with the remaining parmesanm garnish and serve.
Curried Leek and Parsnip Cakes
275g Peeled parsnips
150g Peeled potatoes
1 tsp Curry potatoes
Salt and freshly ground pepper
Dripping or oil for frying
Plain flour for dusting
1. Chop the leeks very finely. Heat the butter in a large pan and add the leeks. Cook until softened and beginning to colour.
2. Add the curry powder and continue cooking for a minute, stirring all the time. Season well.
3. Roughly chop the parsnips and potatoes and cook them in salted water until tender. Drain well and dry thoroughly. Mash and then seaon.
4. Mix the curried leeks thoroughly with the parsnip/potato puree until smooth.
5. When the mixture is cool enough to handle, form into cakes.
6. When ready to serve, lightly flour the cakes and fry in a little dripping oil for about 3-4 minutes on each side until golden-brown.
Leeks, Bacon and Cabbage
1 tbsp Olive oil
150g Unsmoked streaky bacon, sliced
320g January King cabbage, thinly sliced
100ml Vegetable stock
1. Heat the oil in a large lidded frying-pan. Cook the bacon until golden. Remove and set aside.
2. Stir in the bacon, cabbage and stock, cover and leave for 1 minute to help wilt the cabbage.
3. Remove the lid and cook for a further 6-8 minutes, stirring every now and then, until the cabbage has softened.
Cooking time 15 minutes + 60 minutes to chill
1 Leek, washed and finely chopped with tough other leaves removed
60g Plain flour
60g Cheddar cheese, grated
500g Potatoes such as Maris Piper or King Edward, peeled and cut into chunks
2 Tbsp Flat-leaf parsley, chopped
1 tbsp Olive Oil
Slat and black pepper for seasoning
1 Bottle of vegetable oil for deep frying
1. In a frying pan over a low heat, sweat the leek with a splash of olive oil for about 5 minutes until tender. Set aside to cool.
2. Boil the potatoes in a large pan of salted water for 15-20 minutes or until tender and then drain. Return to the pan and mash until smooth.
3. Add the leeks, 1 egg, cheese and parsley and mix togetehr with a wooden spoon until it comes together. Season with salt and pepper and stir thoroughly. Chill for at least one hour.
4. Spread the flour over a falt tray, and lightly beat the remaining 2 eggs in a shallow bowl. Put the breadcrumbs on a seperate plate. Roll the chilled mixture into 12 balls of equal sizes cylinders. Gently roll the croquettes in the flour, then dip each one in the beaten egg, and lastly coat in the breadcrumbs.
5. Heat the oil to 150 degrees celcius in a large saucepan or deep fat fryer and deep fry for 5 minutes until golden brown.
6. Cook in batches and serve immediately.
Roasted Vegetable Orzo
1 Zucchini, sliced
1 Summer squash, sliced
1 Red onion, cut into chunks
450g Portobello mushrooms, thinly sliced
4 Cloves of garlic
2 Tbsp Olive oil
1 pinch white sugar
Slat and black pepper to taste
4 Cubes of chicken stock
1/4 Cup of dry white wine
450g Orzo pasta (can be purchased from all large supermarkets)
2 Tbsp Parmesan, grated
1. Preheat oven to 230 degrees celcius.
2. Place the zucchini, squah, onion, asparagus and mushrooms in a large bowl. Add the garlic, olive oil and sugar and stir gently to coat the vegetables.
3. Spread the vegetables in a single layer on a bakiing tray and sprinkle with salt and pepper.
4. Roast the vegetables until tender. For about 20-25 minutes.
5. Meanwhile, bring a large pot of salted water to the boil. Add the stock cubes, wine and the pasta and cook until al dente (about 8-10 minutes). Drain and stir in the roasted vegetables and parmesan cheese, and serve warm.
Baked Asparagus with Balsamic Butter Sauce
1 Bunch of asparagus, trimmed
2 Tbsp Butter
1 Tbsp Soy sauce
1 Tsp Balsamic vinegar
Salt and Pepper to taste
1. Preheat oven to 200 degrees celcius
2. Arrange the asparagus on a baking sheet, coat with the cooking spray and season with salt and pepper.
3. Bake the asparagus for 12 minutes in the preheated oven or until tender.
4. Melt the butter in a saucepan over a medium heat abd stir in the soy sauce and balsamic vinegar. Pour over the baked asparagus and serve immediately.
Roasted Asparagus and Mushrooms
1 Bunch of asparagus, trimmed
225g fresh mushrooms, quartered
2 Sprigs fresh rosemary, minced
2 Tsp Olive oil
Salt to taste
Freshly ground black pepper to taste
1. Preheat oven to 200 degrees celcius. Lightly spray a baking sheet with vegetable cooking spray.
2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil then season with the rosemary and salt and pepper and toss well.
3. Lay the asparagus and mushrooms out on the baking sheet in an even layer. Roast in the oven until the asparagus is tender (about 15 minutes). Serve.