Leeks In Yoghurt Sauce Recipes

Steps:

• Preheat oven to 350*F.
• Butter a shallow ovenproof dish.
• Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
• Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
• Remove and drain well using sloted spoon.
• Arrange (line'em up) in the prepared dish.
• Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
• Season well with salt and pepper.
• Pour the cheese and yogurt mixture over the leeks.
• Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
• Back for 35-40 minutes, until the top is crisp and golden brown.

Steps:

• Bring the water to the boil and add the lemon juice, spices, herbs and shallots. Cook for 10 minutes to make a vegetable stock.
• Place leeks in a frying pan and cover with the vegetable stock. Simmer, covered for 10-15 minutes until leeks are soft. Leave to cool.
• Beat the yoghurt, egg yolks and lemon juice together and place over a pan of gently simmering water. Cook, stirring frequently, for about 15 minutes until thickened. Season with salt, pepper and mustard.
• Drain the leeks and cut into 2 or 3 diagonal pieces. Arrange in a serving dish, spoon over the yoghurt sauce and sprinkle with parsley.
• Allow to cool completely before serving.

Steps:

• Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
• Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
• While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
• To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Steps:

• Place a steamer basket or colander in a large lidded pot filled partway with water. (Make sure water doesn't touch bottom of steamer.) Bring water to a boil over medium-high heat. Place leeks in colander, cover and steam until completely tender, 6-8 minutes. Transfer steamed leeks to a clean dish towel and gently pat dry. Immediately place leeks in a bowl and, while hot, stir in lemon juice and half of olive oil. Season with pepper and ⅛ teaspoon salt. In another bowl, whisk yogurt, garlic, remaining oil, dill, mustard and remaining salt and pepper until combined. If desired, thin sauce by stirring in water, milk or buttermilk. To serve, drizzle sauce over leeks. Garnish with sumac.