Tag Archives: #lovemyleeks

Leek and Kale pan fried Hake

The British Leek Growers Association have challenged bloggers to create a leek-based recipe. Excellent timing as British Leeks are in season right now. I love leeks so I didn’t need asking twice. I decided to combine the sweet flavour of leeks with kale and hake.

Leek and Kale pan fried Hake

Leek and Kale pan fried Hake

Ingredients (serves 3)

100g leeks
100g kale
3 fillets of hake
2 tbsp olive oil
50g margarine
50g plain flour
450 ml milk
75g grated cheese
salt and pepper

Method

Chop the leek and kale.
Grate the cheese.
Gently heat 1 tbsp oil in each of 2 woks or large frying pans.
Add the leek to 1 pan and fry for 2 – 3 minutes.
Add the hake to the other pan and fry for about 10 minutes, turning half way.
Add the kale to the leek and continue to fry until vegetables are softened.
Meanwhile melt margarine in a jug in the microwave.
Mix in the flour.
Gradually stir in the milk, microwaving for short bursts between stirring.
Once the sauce has thickened, stir in the grated cheese.
Microwave for 1 more minute.
Heap the leek and kale onto the plates.
Place the hake on the bed of leek and kale.
Pour cheese sauce over the hake.
Serve and enjoy.

Leek and Kale pan fried Hake

A delicious leek recipe for St David’s Day. And I’d love to hear your favourite dishes using leeks.

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Leek, Kale and Butternut Squash stir-fry

I love experimenting with different types of stir-fry as they are so quick and simple to cook. Today I am sharing a vegetarian recipe using a selection of seasonal vegetables – leek, kale and butternut squash.

vegetable spaghetti

Ingredients (serves 4)

1 clove of garlic
50g leek
150g kale
1 butternut squash
1 tbsp oil
250g noodles
salt and pepper

Method

Peel the butternut squash, scoop out seeds and slice the flesh into pieces.
Wash the seeds and toast them – see how here.
Shred the kale.
Chop the leek.
Peel clove of garlic and crush through a garlic press.
Add olive oil to a wok and heat gently.
Add the garlic and leek and fry gently for a couple of minutes.
Add the butternut squash and stir-fry for about 5 minutes.
Add the toasted seeds.
Add the kale.
Continue to stir-fry until all the vegatables are tender.
Season with salt and pepper.
Meanwhile cook noodles according to packet instructions.
Serve noodles topped with stir-fry.
Serve hot and enjoy.

vegetable spaghetti

I’d love to hear your favourite stir-fry recipe.

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Disclosure.  I am entering this post into the #lovemyleeks competition.  All opinions are my own.