Leek and Spring Onion Recipes

Spring onions, spinach and peas

 

Ingredients

  • 8 spring onions
  • 1-2 large handfuls peas
  • 1 glass white wine
  • 2 large handfuls of spinach
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

Preparation method

  1. Chop the spring onions, discarding the tough green ends.

  2. Fry in 1 tbsp olive oil slowly for 2-3 minutes.

  3. Add the peas and cook for another 2 minutes.

  4. Splash in the white wine and simmer.

  5. Drop in handfuls of spinach and stir into the pea mixture until the spinach has wilted.

  6. Season with salt and pepper.

By Christopher Rainham

 

Roasted leeks in ham with lemon thyme vinaigrette

 

Ingredients

  • 6 leeks, washed thoroughly
  • salt and freshly ground black pepper
  • 100ml/3½fl oz olive oil
  • 12 pieces air-dried ham parmesan shavings, to serve

For the vinaigrette

  • 1 tbsp Dijon mustard
  • 50ml/2oz white wine vinegar
  • 1 tbsp fresh thyme leaves
  • ½ garlic clove, crushed
  • 1 lemon, juice only
  • 200ml/7fl oz extra virgin olive oil

Preparation method

  1. Preheat the oven to 200C/390F/Gas 6.

  2. Trim the leeks and cut each leek in half on the diagonal, so you are left with 12 leek pieces.

  3. Season with salt and pepper and place into an oven proof dish. Drizzle with the olive oil and place into the oven to roast for 25 minutes, or until tender.

  4. When cooked, remove the leeks from the oven and peel off the crisp outer layer of the leek. Wrap a piece of ham over each half of leek.

  5. To make the vinaigrette, whisk together the mustard and the vinegar. Add the thyme, crushed garlic and lemon juice. Gradually add the olive oil, whisking continuously. Season, to taste, with salt and pepper.

  6. To serve, place three ham-wrapped leeks on each plate. Drizzle the vinaigrette over the leeks and top with parmesan shavings.

 

By Simon Rimmer

 

Scallion and Potatoes

Ingredients

  • 700g/1lb 9oz new potatoes, peeled
  • 85g/3oz butter
  • 4 scallions, finely chopped
  • Pinch of salt

Method

To prepare the scallion crushed potatoes, cook the new potatoes in boiling salted water until tender, then drain. Melt the butter in a saucepan over a moderate heat, add the spring onions and a little salt and cook gently for one minute. Add the potatoes and crush gently with a fork. Keep warm.

 

Paul Rankin

Braised Buttered Leeks

Ingredients

  • 30g/1oz butter 2 small leeks, finely sliced
  • Splash boiling water
  • Salt and freshly ground black pepper


Preparation method

Heat the butter in a small saucepan. Add the sliced leeks and a splash of boiling water and fry gently for 3-4 minutes, or until the leeks are just tender. Season, to taste, with salt and freshly ground black pepper, then spoon into a bowl and serve.

 

By Garrey Dawson

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