Saturday, 14 December 2013

Recipe - Braised Leeks and Skordalia

I bloody love leeks. The Magician and Contrary (by the way, what ridiculous monikers) would both count leeks as their favourite vegetable. I'm coming round to their way of thinking despite being broccoli 'til I die. I went and bought loads of leeks to put in a pie, a galette and also to serve up as a side dish to the Explorer's parents. Whenever I host a dinner where I have to try to make something not in one pot, I trawl the Internet for dishes which are simple but look more impressive than they are complicated. Smitten Kitchen is good for that. So I decided to braise some leeks and mix up some skordalia (glorified Greek mashed potato) and grill a salmon side. I think it was a success.

Skordalia
100ml milk
100ml olive oil
2 large baking potatoes, peeled and chopped
Salt and pepper, to season
Lemon juice
Parsley, finely chopped

In a saucepan, bring the seasoned milk, oil and potatoes to a simmer over a medium heat. 
Simmer for around 20 minutes, until the potatoes are tender.
Drain the potatoes over a measuring jug, allowing you to catch the cooking liquid.
Mash up the potatoes until smooth, adding a little reserved liquid to loosen.
Add the parsley and lemon juice and stir well to combine.

I used the remainder of the reserved liquid in a tarragon cream sauce. In another saucepan, I heated the cooking liquid and added a tablespoon of double cream. To this, I added a half teaspoon of dried tarragon and seasoned well. For the braised leeks, I followed this recipe as closely as possible. They were the most delicious.

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