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LEEKS

Creamed Leek and Cheese Tart
serves 8-10

INGREDIENTS

  • Short Crust Pastry:
    • 300g (10 1/2 oz) plain flour, plus extra for dusting
    • 150g (5 1/2oz) unsalted butter
    • 1 medium egg yolk
    • 4 tbsp cold water
  • Leeks:
    • 150g (5 1/2oz) unsalted butter
    • 1kg (2lb 4oz) leeks, sliced lengthways and cut into 1 inch pieces
    • salt and pepper
  • Custard:
    • 350ml (12 fl oz) milk
    • 250ml (9fl oz) double cream
    • 3 medium eggs
    • 4 medium egg yolks
    • 250g (9oz) cheese
METHOD
  1. Make the pastry and bake blind for 20-25 minutes until pale golden. Cool.
  2. Heat the butter in a pan and add the leeks. Cook over a slow heat for 20-25 minutes. Season to taste.
  3. Remove from heat and stir in the flour.
  4. Return to the heat and cook for 3-4 minutes. Set aside to cool slightly.
  5. In a bowl, add the eggs, egg yolks and grated cheese to the milk and mix well. Pour a little of this into the pan, add the leeks and cook for 2 minutes.
  6. Pour the contents of the pan into the rest of the custard mix in the bowl and mix well.
  7. Spoon into the pastry case and press down well. Bake for 20-25 minutes at 180C/Gas Mark 5 until puffed and golden.
  8. Rest for 15-20 minutes to set.

Really Green Soup
serves 60

INGREDIENTS

  • Unpressed Oilseed Rape Oil
  • 1 onion, peeled and chopped
  • 3 sticks of celery
  • 2 leeks, trimmed and sliced
  • 3 cloves of garlic, peeled and finely chopped
  • 1 crown of broccoli, trimmed and sliced
  • 25g unsalted butter
  • sea salt
  • 1.2l chicken stock
  • 150g spinach, washed
  • 50g flat-leafed parsley
  • 50g coriander
  • juice of 1/2 lemon
  • slivers of sprig onion to serve
METHOD
  1. Heat 2tblsp of the oil in a large pan over a low heat and gently cook the onion, celery and leeks for about 10 minutes until soft. Add the garlic just before the end of cooking.
  2. Add the broccoli, butter and salt to taste and cook for another 5 minutes.
  3. Add the stock, bring to the boil and simmer for 5 minutes, adding the spinach half way through.
  4. Liquidise the soup in batches with the herbs.
  5. Check the seasoning and sharpen with lemon juice to taste.
  6. Serve with a drizzle of oil and scattered with slivers of spring onion.

Green Soup

Vegetable Bake

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