Cheesy Leeks. A creamy cheesy recipe to incorporate leeks and onions. Lovely on a jacket potato, or how we have it, as extra veg with roast chicken. This also works well with fish! Don’t prepare it too far ahead as the cream can curdle if kept on a high heat!
Most recipes I make at home are usually something I’ve seen somewhere at some point in my life. I then re-create them from memory. Like Heston … but without the lab or the liquid Nitrogen. I feed my children what I eat so most recipes I use are gag reflex friendly.
Cheesy leeks came about when my father-in-law brought us his weekly home grown vegetable box. There were leeks in there. After making leek and potato soup for my builder’s pregnant wife who was craving it, I had two leeks left. I recall Gordon Ramsay doing something similar with leeks so if any credit is due, it’s due to him…however I’m not a huge recipe follower, I see something once on TV and take it upon myself to recreate it.
I also measure by eye you’ll be glad* to know.
You will need:
I use a wok but you can use any deep pan.
About 200ml of single cream (I have used double before, I don’t find a huge difference aside from the calories).
If you are making this as a weaning food then use half the onion and no pepper.
2 leeks, sliced however you like
1 onion, finely chopped or diced
1 teaspoon of black pepper
2 cloves of garlic, finely chopped
2 handfuls of grated mature cheddar
Olive oil (3 tablespoons)
An oven proof dish
Method to the madness:
Put the leeks, onion and garlic into a pan with 3 tablespoons of oil. Fry on a low heat for about 7-8 minutes until the leeks have softened.
Pour in the cream and stir.
Add the cheese and stir until melted.
Transfer into your oven dish and sprinkle with additional cheese if you wish.
Bake for about 10 minutes on 150 degrees.
Eat. When you have fussy eaters (vegetarians) over they also like this. Don’t serve it instead of something substantial, though. They hate that.