I don’t have much left on the veg plot at the moment – just a few leeks and a few parsnips. I still have loads of butternut squash in store (we have given away another 5 and have 6 left!) and we are coming to the end of our potatoes!
However, that hasn’t stopped me from finding a couple of delicious recipes this month to enjoy! This month there is a special emphasis on leeks!
Both these recipes are recipes I have cobbled together on my own rather than finding them on various websites. I hope you enjoy them as much as I have! (Apologies for the poor quality pictures! I am not much of a photographer!)
Saffron and Leek Risotto (Serves 4)
I really like this dish! It is great on its own but is also very delicious with a piece of smoked fish. I like to serve hot smoked salmon fillets with it but smoked trout, haddock and cod also works well!
- 40g butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 280g risotto rice
- 1 tsp crumbled saffron threads
- 1.2 litres simmering vegetable stock
- 115g freshly grated parmesan
- salt and pepper
- 2 leeks, sliced
- squeeze of lemon juice
Melt 1 tbsp of butter with the olive oil in a pan over a medium heat. Add the onion and cook, stirring occasionally until soft. Add the rice and mix to coat in the oil and butter. Cook until the grains are translucent. Dissolve the saffron in 4 tbsps of hot stock and add to the rice. Add the remaining stock, 1 ladle at a time, stirring constantly until all the liquid is absorbed and the rice is creamy. Season with salt and pepper
Meanwhile, stir fry the sliced leeks in a tsp of butter in a frying pan until softened and starting to crisp slightly. Be careful not to burn the leeks.
Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the parmesan until it melts. Add the leeks and then season with lemon juice, adding a small squeeze and tasting as you go. Serve immediately.
Creamy Leek and Fish Pie (Serves 4)
I cheated in this recipe a little bit as I used ready-made mash (I found a packet of potato mash and a packet of carrot and swede mash reduced at the Co-op!) but you can make your own mash if you want to. The leeks in this recipe elevate this dish from being an ordinary fish pie to something a little more tasty! I bought a packet of fish pie mix but you can substitute with any fish you fancy. I do recommend keep a third of the fish smoked as it lends a wonderful flavour to the pie!
- 50g butter
- 2 leeks, chopped
- 50g flour
- 300ml milk
- 250ml vegetable stock
- 1 packet of Fish Pie mix; cod, smoked haddock, salmon
- 1 packet of King prawns
- Two packets of ready made mash; 1 potato mash, 1 carrot and swede mash
- 60g grated parmesan
- Melt the butter in a large saucepan and add the leeks. Sweat the leeks in the butter until they are soft. Add the flour to the leek mixture and cook for a minute. Add the milk to the pan and stir until the flour has dissolved into the milk and it has formed a thick sauce. Add the vegetable stock bit by bit, continually stirring, ensuring that the sauce remains slightly thick (it may not be necessary to add all of the stock).
- Add the fish mixture and prawns to the sauce and cook for 15 minutes to cook the fish. The prawns will turn a pink colour. Pour the mixture into a pie dish.
- Mix the two packets of mash together and add a quarter of the parmesan. Spread the mash mixture evenly over the fish pie and sprinkle over with the rest of the parmesan.
- Bake the pie in the oven for 30 minutes. The sauce should be bubbling and the mashing topping should be golden. Serve with steamed vegetables fresh from the garden!