On Monday we had leek frittata served with garlic bread made with part-baked baguettes and some of last year's garlic (still in surprisingly good condition).
On Tuesday we had spud pies made with some of Sunday's roast chicken and served with vegetables including a portion of last year's broad beans also found lurking in the bottom of the freezer and still surprisingly good.
On Wednesday we had stuffed mushrooms served with mashed potato and gravy and a portion of freshly picked mangetout.
Tonight I think we might have something else, delicious as the leek as proved to be!
Leek Frittata (serves 2)
Frozen leek - the equivalent of one large leek - cut into rounds
4-6 mushrooms
2 medium waxy potatoes, such as Jersey Royals
4 eggs
A slurp of milk
Salt and freshly ground black pepper
Oil for frying
In a jug, beat the egg with the milk. Place the potatoes whole, washed and scrubbed in a pan of boiling water and cook for about 5 minutes until par boiled. Remove from the pan and run under cold water to cool then slice into rounds. Fry the leek and mushroom until the mushroom is just beginning to brown then remove from the pan and set aside. Saute the potatoes until browned on both sides then return the leek and mushroom to the pan. Pour the egg into the pan and shake to ensure it finds its way through. Season and cook over a medium heat for 5 minutes until just beginning to set. In the meantime preheat the grill. Remove the frying pan from the heat and place it under the grill for a further 5 minutes to cook the top of the frittata. Cut in half and serve immediately.
Spud Pies (serves 2)
2 large baked potatoes
About one breast of roasted chicken
Butter
A slurp of milk
6-8 mushrooms, quartered
Frozen leek, equivalent to half a leek, sliced
5 fl oz chicken stock
2 teaspoons of cornflour
Oil for frying
Salt and freshly ground black pepper
Bake the potatoes using your preferred method. In the meantime pick the chicken off the remains of a roast chicken, reserving about one breast of chicken for use in this recipe. Put some of the bones and skin in a pan of boiling water and simmer with the lid on for half an hour. Drain the water into a jug to use as chicken stock in this recipe. Turn the oven to 220°C, gas 7. Cut the potatoes in half and scoop out the potato from the skins. Place the potato in a bowl and mash with the butter, milk and seasoning. Mix the cornflour with a little cold water in a glass. Fry the mushrooms and leeks then pour in the chicken stock and the cornflour. Add the chicken and seasoning and stir until heated through and the sauce thickens. Spoon the chicken mix into the potato skins then top with the mashed potato then place in the oven for 10 minutes until the top of the potato is just beginning to brown. Serve immediately with a salad or hot vegetables.
Stuffed Mushrooms (serves 2)
Frozen leek - the equivalent to one large leek, sliced
1 garlic clove, chopped
4 flat mushrooms
Grated Cheddar cheese
Oil for frying
Salt and freshly ground black pepper
Preheat oven to 200°C, gas 6. In a frying pan, cook the leek until just beginning to brown then add the garlic and fry for another minute. Place the mushroom in a suitable shallow ovenproof tin or dish. Spoon the leek evenly onto all the mushrooms. Season and sprinkle over the grated cheese. Cook in the oven for 15 to 20 minutes then serve immediately.
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