Leeks With Anchovy Butter Recipes

Steps:

• Using cooking twine, tie the leeks into two bunches. Bring a large pot of salted water to a boil. Add the leeks and cook until tender, 6 to 8 minutes. Drop into ice water to stop the cooking. Drain, then press out excess water on a towel. Set cut-side up in a large baking dish.
• Preheat the oven to 450 degrees. Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl. Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste. Season to taste with salt and pepper.
• Spread the butter mixture over the cut sides of the leeks. Bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.

Steps:

• Heat a grill to its highest setting and bring a large pan of salted water to a boil. Preheat a deep-fryer with the neutral oil to 375 degrees F.
• Wash the leeks, then remove and discard the outer layers and add to the boiling water. Cook until starting to soften, about 2 minutes, then immediately transfer to a bowl of ice-cold water until cold. Drain the leeks and pat dry, then cut in half lengthways, and put on a baking tray cut-side down. Rub over 2 tablespoons of the rapeseed oil and season with salt and pepper. Grill the leeks until charred, about 5 minutes. Remove to a work surface and let cool enough to handle, then cut into bite-sized pieces.
• Blitz the anchovies in oil and garlic in a food processor to form a paste. With the motor running, add the mustard, 2 tablespoons lemon juice, the egg yolks and some salt and pepper, then gradually add the remaining tablespoon rapeseed oil, drop by drop, until the sauce has thickened and emulsified. Stir in the Parmesan, chopped dill and tarragon, then taste for seasoning and add more lemon juice if desired. Add water to the bowl until it is a drizzling consistency. Set aside for serving.
• Clean the fresh anchovies by removing the heads and innards. (Remove the innards by running your thumb along the inside of the bellies. Rinse the anchovies, then pat dry and set aside over ice.
• Add the flour, cornmeal, garlic powder, cayenne, 2 teaspoons salt and pepper to taste to a medium bowl. Roll the fresh anchovies one by one in the seasoned flour, coating them on all sides. Fry in batches until golden brown, a couple of minutes.
• Spoon the anchovy dressing on the bottom of a platter. Top with the toasted hazelnuts, leeks, fried anchovies and dill tops.

Steps:

• Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
• Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
• Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
• Reduce heat to medium.
• Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
• Serve and enjoy.

Steps:

• The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
• To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.

Steps:

• Heat oven to 375 degrees.
• Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
• Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
• Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
• Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
• Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.

Steps:

• Preheat oven to 400°F. Trim dark-green tops and root ends from leeks and discard; halve lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size), discarding or reserving for another use. Thoroughly wash and drain leeks, keeping them intact. Arrange in a snug single layer, cut sides up, in a broiler-safe baking dish or skillet.
• In a small saucepan, boil wine 30 seconds. Add broth and return to a boil; season generously with salt and pepper. Pour mixture over leeks, then sprinkle with butter and thyme. Cover dish with parchment-lined foil.
• Roast 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.
• Switch oven to broil. Sprinkle leeks with cheese. Broil 6 to 8 inches from heating element until bubbly and browning in places, 3 to 5 minutes. Serve warm, with some of braising liquid.

Steps:

• Heat the grill to its highest setting and bring a large pan of salted water to the boil. Wash the leeks, remove and discard the outer layers and add to the pan. Cook for 2 mins until starting to soften, then immediately transfer to a bowl of ice-cold water. Once cold, drain, pat dry and cut in half lengthways, put on a baking tray, cut-side down, rub over 2 tbsp of the oil and season.
• Blitz the garlic and the anchovies in a mini food processor to form a paste. With the motor running, add the mustard, 2 tbsp lemon juice, the egg yolks and some seasoning, then gradually add the rest of the oil, drop by drop, until the sauce has thickened and emulsified. Stir in the Parmesan, taste for seasoning and add more lemon juice, if you like. Divide the dressing between two bowls. Add water to one bowl until it is a drizzling consistency. Store the other bowl in the fridge for another day - it works well with roast lamb or in sandwiches. Will keep in the fridge for 2 days.
• Grill the leeks for 5 mins until charred, then transfer to a serving platter, scatter over the hazelnuts and parsley, and drizzle with the anchovy dressing.