In most regions of Queensland, leek production is restricted to the Winter months. Only in areas where Summer is very mild (eg Stanthorpe) can leeks be grown.They have a mild, sweet flavour and add great taste to a host of dishes especially during these colder months!
The leek has the many health benefits of its cousins; garlic and onion. They are a good source of Vitamin B, C, folate and iron.
The edible portions are the white base and light green stalk. The dark green is usually discarded as it holds less flavour.
Leeks marry well with roasted meats, cheese (cheddar and parmesan) and bacon.
Chefs tips:
When choosing leeks, look for medium sized, white, crisp, unspoilt bulbs. Avoid yellowing tops!
Store unwashed and untrimmed in the fridge where they will keep fresh for 1-2 weeks.
When it's time to prepare them, remove the roots and the outer leaves and trim tops. Slice the stalk lengthways, separate the layers and rinse well.
Barbecued leeks with fregola salad
Serves 6
Ingredients
12 small leeks, trimmed
12 slices prosciutto
2 cups fregola (Sardinian pasta)
pinch saffron threads
1 tbs toasted pine nuts
1 tbs currants
1 small red onion, finely diced
1 red chilli, finely diced
1 tbs chopped parsley
1 tbs sliced basil
1 tbs extra virgin olive oil
1/2 tbs red wine vinegar
18 small cherry tomatoes
300g fetta, diced
6 wedges of lemon
3 tbs mayonnaise
1 tsp toasted cumin seeds, ground
Method
Blanch leeks in boiling water for 3 minutes. Remove and drain.
When cool, pat dry and wrap in prosciutto. Cook fregola and saffron in 4 cups of boiling salted water for about 15 minutes. Drain.
In a medium-sized bowl, combine fregola with pine nuts, currants, onion, chilli, parsley, basil, olive oil and vinegar. Season to taste.
One a medium preheated barbecue plate, cook wrapped leeks until crispy.
Spoon fregola onto plates. Lie leeks on top and finish with tomatoes, fetta and lemon wedges.
If desired, combine the mayonnaise and ground cumin and serve on the side.
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