Rachel cook leaks

Take a look at that muddy mess of leeks!

A Rachel Khoo recipe, these delicious burnt leek parcels are married with a rich romesco dipping sauce. The dish works well with pine nuts or Marcona almonds. Pass the parcel was one of my favourite party games as a kid. This recipe is all about wrapping up some Catalonian flavours, letting your guests unpack the surprise. Burning the leeks adds a slight smokiness, and for those who are a dab hand at burning things in the kitchen, this one is for you. The burnt parts are peeled off to reveal the juicy, sweet and tender leek underneath — perfect for dunking into the nutty, fresh romesco sauce.

Rachel cook leaks

New-season leeks, softened to melting, are perfection mixed with the liquor of fresh, tender mussels in this luxuriant tagliatelle dish. On the next page in the same book is his recipe for leeks vinaigrette — a recipe I made so often for a time that my partner Vincenzo pleaded for a breather. He has never asked for a breather from leek and potato soup, because I think he knows better than to do that. I think of them as polite, too, and down-to-earth; unlike their boisterous cousin, the round onion, or the sophisticated shallot and delicate chive, you can take a leek anywhere. It was the same meal during which she taught me that you need four people to dress a salad: a generous person with the olive oil, a wise one with the salt, a mean one with the vinegar and a madman to toss it — 36 times. She played all four parts with great style, tossing with the vigour of a person 70 years her junior. Having cooked the leeks until soft and silky and intensely savoury, she stirred them into pasta. I brought the idea back with me to Rome, and it has become what I consider a useful one, in that it is good, straightforward and lends itself to lots of variations. Leeks cooked this way can be mixed with ricotta, which again makes an excellent sauce for pasta. They are also good stirred into boiled rice or with soft boiled eggs, or served under fish or chicken. Not only are mussels lovely, they are by far one of the best value things on my local fish stall, which makes them even more appealing as we try to tighten purse strings around here. Mussels are even better value if you buy them to clean, which means they come twisted in huge beards along with a fair bit of debris. Not sure who said that, but it stuck. Or you could go on, and pull the mussels out of their shells to mix with the leeks you have cooked.

For more information visit virginiawillis. A Rachel Khoo recipe, these delicious burnt leek parcels are married with a rich romesco dipping sauce.

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Rachel cook leaks

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Blitz and check the seasoning. Having cooked the leeks until soft and silky and intensely savoury, she stirred them into pasta. How to cook leeks? Grill for about 8 minutes, or until blackened, turning them every couple of minutes. Keyword: leeks. Preheat the grill to high. Yet buried beneath that dirt and soil are real kitchen treasures. Virginia lost 65 pounds and has kept if off for over 3 years. Total Time 30 minutes mins. Take a look at that muddy mess of leeks!

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Leeks are often unassuming. Try using Spanish Marcona almonds instead of pine nuts. Grill for about 8 minutes, or until blackened, turning them every couple of minutes. If you give it a try, let me know what you think and please make sure to tag me on Instagram virginiawillis. Please note that this post may contain affiliate links. No ratings yet. Website Header and Popup. Your Email. The combination of silky leek with tender, vulnerable mussels in a tangle of pasta is fab. Store them unwashed in the refrigerator.