Strutting its leaves on the catwalk this week is the Luscious Leek. Hippocrates thought they could cure nosebleeds and Moorfields Eye Hospital say they are good for your eyesight.
Read on to find out who thought they could improve your singing voice and to try Duncans Poached Leeks with Dragoncello Sauce Recipe. Something special for the weekend!
Leeks are easy-to-grow vegetables, standing proud through the harshest winter until you’re ready to enjoy them. They come from the same family as onion, garlic and chives and (our particular favourite) Wild Garlic.
Tantalizing to the taste buds the French often call them 'Poor man's asparagus. The leek has a mild flavour and a subtle onion-like taste. They taste great in soups, salads and curries.
When you cook them they should be tender and silky not mushy or stringy.
Duncan was inspired by his road trip to Spain to put a Spanish Twist on his Poached Leeks by adding in Moscatel vinegar. We try to use things that most of you have in your cupboards but we would really recommend buying this as it dances circles around most domestic balsamic vinegars. It really elevates the most modest of vinaigrettes by giving it a unique purity of flavour.
The Dragoncello Sauce is like a Bearnaise Sauce only better! The Anchovies, capers and good red wine vinegar add essential saltiness, depth and complexity. Ours were from the Cantabrian Sea which is off the coast of Northern Spain and were delicious.
The Bay of Biscay fishery is a sustainable choice. The Cantabrian Sea (Bay of Biscay) purse seine anchovy fishery is certified by the Marine Stewardship Council (MSC) as sustainable. Anchovy are a species with a low vulnerability and high resilience and as such can sustain high levels of fishing pressure.
I know I'm getting hungry!
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