Last week when reading one of the newsletters I get I decided it was about time to try a few different meals with leeks. So this week’s recipe is already a favourite, making a change from having meat, fish or chicken as part of your lunch or for dinner as a first or main course.
Its definitely very easy and tasty! I made a few changes from the original recipe which came from Saveur magazine. The quantities will need to change depending on what you make it in. I used a traditional French Terrine dish but a simple loaf tin is fine.
6 Leeks – washed well and cut to the length of the vessel you are using. Leave the root end on while cooking as this helps to keep the leek intack (we used 6 whole medium sized leeks)
Bunch of chives, finely cut
Bunch of Thyme, leaves removed and kept for use
220g soft goats cheese, no rind
200g crème fraiche
Plenty of freshly ground pepper
1 tspn lemon zest (works out to be all the zest from 1 lemon)
Cook the whole leeks till tender in boiling salted water. They’ll be ready in about 15 minutes or less.
Once the leeks are tender remove from water and place them on paper towels. Allow them to cool before making the terrine. Try to remove as much water as possible from each leek. We found we had to push the water along from the root to the cut end for it to escape. Dry each leek really well with paper towels.
In a bowl mix together the goats cheese, crème fraiche, lemon zest, chives, thyme leaves and ground pepper.
Line the terrine/loaf dish with plastic wrap ensuring you have extra wrap handling over the sides.
Cut off the root end of all the leeks.
On the terrine of the dish spread a little of the mixture. Place some of the cooked leeks on the mixture, making a layer. Repeat adding more layers spreading the mixture and leeks. Our terrine dish took 6 leeks, with a total of 3 layers.
Make sure you leave enough of the mix to smooth some over the top. Fold the plastic wrap over the last layer and place weights on top. We used to unopened cans of tomatoes.
Place in the fridge and leave overnight or at least 8 hours.
When ready to end, remove the weights and using the extra plastic wrap pull the set terrine out of the dish.
Cut into thick slices and serve with a good quality bread if you are having for lunch or as a first course. For dinner ass something like poached salmon and/or sliced tomatoes or a rocket salad.
It has a very delicate taste!