Leek Cakes Recipes

Steps:

• For the dough: Add the flour, butter and salt into the bowl of a stand mixer. Run the machine at its slowest setting for 5 to 7 minutes. Add the yolk, and as the butter starts breaking into the dough, you will notice that your mix will start looking like coarse crumbs. As time goes by, the crumbs will become smaller and smaller until the dough will start forming. This is the only tricky part: in case the dough is not forming right (it's usually because of a small egg yolk), slowly add the cold water, not all at once, just the right amount for the dough to come alive and start detaching from the sides of the bowl. Remove the dough from the mixer, form it into a disc and put it to rest, covered in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F. Butter an 11-inch tart pan.
• For the filling: In a pot of boiling water, cook the potatoes half way, for about 15 minutes, then remove from the hot water and set aside to cool off. Once cool, slice into thin slices.
• In a medium pan, saute the leeks and shallots over medium heat in the oil and butter until soft and just golden, about 7 minutes. (Or saute the leeks and shallots with the guanciale.) Let cool.
• In a bowl, beat the eggs, milk, Parmesan and some salt and pepper. Add the leeks and shallots to the egg mixture and stir well with a fork until all the ingredients are evenly distributed.
• Dust some flour on a flat surface. Lightly dust your wood rolling pin and start working the dough. Do not press too hard, give the dough some time to respond to the pin and start softening up. Flip it a couple of times, dust it with flour, and mostly importantly do not guess the size. Keep the buttered pan close and prop it on top of the dough from time to time. Keep in mind that you will have to roll the dough a bit wider, as the pan has edges that need to be completely covered. Place the dough into the tart pan and, using a fork, poke holes into it to prevent swelling during the cooking process.
• Pour the egg mixture slowly into the dough, using a spoon to make sure you create an even layer. Get creative and place the sliced potatoes very gently on top of the egg mixture, creating a pleasant concentric pattern. Sprinkle the top of the cake with freshly grated Parmesan, 3 or 4 small tabs of butter and some ground pepper. Place the pan on a sheet tray.
• Cook in the oven for about 45 minutes, but make sure you check the cake after the first half hour, turn it around once or twice, and keep an eye on its color, which is the best indicator. The cake will be ready when the crust looks golden and the butter and cheese on top have become crisp and irresistible! When ready, let your new creation rest and settle for about 10 minutes, then remove from the pan and serve warm. Buon Appetito!

Steps:

• Boil the potatoes.
• Meanwhile, slice the leeks thinly and make sure you wash off any dirt from in between the layers.
• Melt the butter in a shallow pan and cook the leeks over a low heat, stirring occasionally, until they are very soft, about 20 minutes.
• Bring the milk to a boil in a small saucepan and then take off the heat.
• When the potatoes are tender, drain and mash, pouring in the warm milk as you go.
• Stop adding milk when the consistency is thick enough to make into patties. You don't want a sloppy mash.
• Stir in the leeks, season with salt and pepper and set aside to cool.
• Shape into rough patties.
• Warm oil in a shallow pan and slide in the patties.
• Let them take on a golden colour, about 3-4 minutes per side.
• Like out and drain on kitchen paper.

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush pork chops with mustard, press on thyme leaves and cook for 30 mins or until cooked through and golden.
• Meanwhile, boil potatoes in a large pan of salted water for 12 mins or until tender. drain, return to the pan and allow to steam for 2 mins, then mash until smooth.
• Melt butter in a large frying pan. Cook leeks until soft and melting, about 10 mins. Stir into mash with some seasoning and form into 8 cakes. Put flour onto a plate with some more seasoning then dust each potato cake in it. Heat oil in a non-stick frying pan and cook cakes on each side for 2 mins until golden and crisp at the edges. Serve immediately with pork chops.