Leeks an Interesting Vegetable : Simply Buttered Just Delicious

Like garlic and onion, leeks are a member of the allium family, but have their own distinct flavour - quite harsh when raw (only very young leeks are eaten this way) but, when cooked, very delicate, like a mild onion but with a hint of sweetness. Two thirds of their length is white and firm, and this is the part that is mainly eaten. The rest of the third is made up of the leaves (flags), most of which is discarded, although some may wish to use them whilst making broth.

Leeks are very versatile and work well cooked in various recipes or as a side dish. Two of the world's most famous soups, Scotland's cock-a-leekie and France's crème vichyssoise, are based around them.

Availability:
All year round, but at their best from September to March.

Choose the best:
Look for leeks with a firm, unblemished white lower part, and leaves that are bright green, with a crisp texture. Smaller leeks tend to be sweeter and more tender.

Prepare it:
Thorough washing is very important for leeks, as soil is often trapped between the many layers of leaves. First, trim off the base, and cut away the uppermost part of the leaves. If it's tough, remove the outer layer. Then, if you want to keep the leek whole, use a knife to make a slit from the top to the point where the green meets the white, cutting through the centre. Rinse well under running water, pulling back the layers so that any dirt at the base is removed. Alternatively, slice the leeks, then put in a colander and wash well under running water.

Store it:
In the fridge, for up to a week. As their strong aroma can taint other foods, make sure they are well wrapped.

Cook it:
Steam (up to 8 minutes for sliced; up to 16 minutes for whole). Pan fry (up to 8 minutes, sliced). Also good as an ingredient in casseroles, tarts, pies and soups.

Above information from here

Leeks A Short History:

Leeks have been cultivated since the time of the Ancient Egyptians and were probably part of the diet of those who built the pyramids. Hippocrates the ancient Greek physician and ‘father of medicine’ prescribed the leek as a cure for nosebleeds.

The Romans considered the leek a superior vegetable and Emperor Nero got through so many he gained the nickname Porophagus (leek eater); he is reported to have thought that eating leeks would improve his singing voice!

Phoenician traders are said to have introduced the leek to Wales when they were trading for tin in the British Isles – an act that would unexpectedly elevate this humble veg to national status thousands of years later.

Legend has it that in 640AD, the Briton King Cadwallader and his men were engaged in battle with invading Saxons. To distinguish themselves from the enemy, the Welsh wore leeks in their hats – and subsequently gained a great victory over their opponents.

The leek is also associated with the Welsh Saint David. During the Middle Ages when Saint David was alive the leek was seen as a healthy and virtuous plant. Extraordinary qualities were claimed for it. It was the original health food, high in fibre, good for purging the blood, keeping colds at bay and healing wounds.

During this period the leek also acquired mystic virtues. It was claimed that girls who slept with a leek under their pillow on St David’s Day would see their future husband in their dreams.

A 16th Century reference to the leek as a Welsh emblem is found in the Account Book of Princess Mary Tudor. Earlier still, in the fourteenth century it is known that the feared Welsh archers adopted the green and white colours of the leek for their uniforms, probably at the battle of Crecy.

The leek is worn in the caps of today’s Welsh soldiers every year on St David’s Day. On the same day, in the prestigious Welsh Guards Regiment, a large raw leek has to be eaten by the youngest recruits to the cheers of comrades. The green and white plume worn in the ‘Bearskin’ hats of the Guards also identifies them as belonging to a Welsh Regiment. According to tradition, the 600 soldiers of The Royal Welsh regiment are worked with ‘gunfire’ – tea laced with rum – served by senior ranks and officers on St David’s Day.

The humble leek is also mentioned in the Bible. The book of Numbers records how after leaving Egypt, the children of Israel missed a range of foods including leeks.

The leek in Hebrew is called Karti, which is a pun on another Hebrew word yikartu meaning ‘to be cut off’. Thus the Jews eat leeks at Rosh Hashanah to symbolise a wish for their enemies ‘to be cut off’.

Details about leeks history from here

Buttered Leeks

Ingredients

Serves 8

1.8kg leeks, trimmed

50g butter, plus extra for serving

thyme leaves for garnish

Method

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

All the best Jan