A MEMBER OF the Amaryllidaceae family, leeks are like the onion’s more elegant, sweeter sister. Beautiful in layered shades of green, they may look pristine, but can also deceive – tucked between those delicate layers is often a surprising amount of dirt, so if you don’t clean them properly you’ll get an earthy bite indeed. Enjoy a few of my favourite recipes that hero the understated leek in the colder, longer days ahead.
1
Confit leeks with mustard & garlic Heat oven to 150°C. In a baking dish, combine 5 cups finely chopped leeks, 5 diced garlic cloves, 1 cup olive oil and 1 tablespoon thyme leaves. Season to taste with salt and pepper. Cover with foil and bake until soft and golden, approximately 11⁄2 hours, stirring halfway through. While warm, mix in 11⁄2 tablespoons wholegrain mustard and 1 tablespoon of lemon juice. Once cool, transfer into an airtight container. Store up to 4-5 days. This is a wonderfully versatile accompaniment, pairing beautifully with everything from roast meats and grilled fish to humble boiled potatoes or even a slice of fresh bread.
2
Warm roasted leek & fennel salad Heat oven to 190°C. In a bowl, combine 3 cups leeks cut in rounds, 1 cup thinly sliced fennel, 3 tablespoons olive oil, salt and pepper to taste. Roast for 30 minutes until golden and tender. Drizzle with your favourite red wine or balsamic vinegar. Finish with diced fennel fronds, fingerlime vesicles (we used Matakana Green) and toasted pumpkin seeds. Serve warm.
3
Leek soup gratinée This is my twist on the classic French onion soup. Heat grill to 200°C. In a saucepan, melt 3 tablespoons unsalted butter with 3 tablespoons olive oil over low heat. Add 8 cups roughly diced leeks and 2 chopped shallots, season to taste with salt and pepper. Cook slowly for 15 minutes, add 5 diced garlic cloves and continue cooking for approximately another 5 minutes until soft and jammy. Pour in 125ml dry white wine and reduce by half. Add 1.2 litres stock (600ml chicken and 600ml beef), 2 bay leaves and 3 sprigs of thyme. Simmer gently for 20 minutes. Remove herbs and adjust seasoning. Ladle soup into ovenproof bowls. Top each with a slice of toasted baguette and evenly distribute 2 cups of grated gruyère over the top. Grill until melted, bubbling and golden. Garnish with freshly chopped chives. Such a hearty hunker-in kinda meal.
4
Leek & potato bhajis Put enough oil for deep frying into a deep pan and heat to 180°C. In a large bowl, mix 4 cups finely sliced leeks, 1 cup grated potato (squeezed dry), 2 tablespoons chopped coriander, 1 finely chopped green chilli, 2 grated garlic cloves and 1 teaspoon of grated ginger. Add 11⁄2 teaspoons salt, 11⁄2 teaspoons ground cumin, 1 teaspoon ground coriander, 1⁄2 teaspoon turmeric and 1⁄4 teaspoon chilli powder. Mix well. Add 1 cup chickpea flour and 4 teaspoons rice flour. Blend thoroughly. Gradually add 6-8 tablespoons water until you get a thick mixture that clings tightly to the vegetables. Drop spoonfuls into the hot oil and fry for 3-4 minutes, turning until deep golden and crisp. Drain on paper towels and serve with a mint-yoghurt dip. I challenge you to eat just one – these are fire!
5
Grilled leeks with miso butter Halve 2 leeks lengthwise. Drizzle with olive oil and season with salt and pepper to taste. Melt 4 tablespoons butter and stir in 2 teaspoons genmai shiro miso, 1 teaspoon lemon juice, 1⁄2 teaspoon soy sauce and 1⁄2 grated garlic clove. Grill on a BBQ cut-side down over a low heat for 6-8 minutes. Turn and cook for another 4-6 minutes until tender. Finish leeks over high heat for 20-40 seconds to char. Spoon miso butter over and garnish with very thinly sliced red chilli.
Sofia Taquet is the founder of @SkyFoody and @SkyFoodyNZ, digital platforms celebrating diverse food-and-beverage experiences. Through her work, she has cultivated a global community of culinary enthusiasts, with a special focus on New Zealand’s distinctive flavours. She was recently named as one of Cuisine’s inaugural TasteCurators.
