baby leeks Archives

Brunch recipes

Roast prawns with baby leek-and-dill pilaupr

25 minutes

Breakfast recipes

Leek-and-pancetta skillet breakfast tart with crispy harissa-fried eggs

45 minutes

Soup recipes

Butternut noodle and carrot soup

45 minutes

Aliums

Baked fennel and leeks with gnocchi

3 hours

Thirty minute

Mozzarella, poached leek, fennel and citrus salad

15 minutes

Lamb recipes

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

45 minutes

Aliums

Welsh rarebit on toast with corn and leeks

15 minutes

Aliums

Mussels in beer broth with garlic-mayo toast

15 minutes

Chicken recipes

Turmeric-and-coconut broth

20 minutes

Turmeric-and-coconut broth

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the broth:

1 T avocado oil
100 g baby leeks, finely chopped
1 x 70 g punnet Woolworths crushed garlic, ginger and turmeric
1 garlic clove, finely grated
1⁄2 t ground turmeric
1 x 400 ml can coconut milk
1 t palm sugar
1 lime, juiced

For serving:

600 g Woolworths chicken meatballs
300 g shimeji mushrooms
100 g baby pak choi
200 g rice vermicelli, cooked according to package instructions
40 g coconut chunks, finely grated, to garnish

Method

1. Heat the avocado oil in a large pan over a medium to high heat. Sweat the baby leeks until golden and translucent.
Add the ginger, garlic and turmeric and cook for 1 minute. Add the remaining broth ingredients and whisk to combine.

2. Poach the chicken meatballs in the coconut broth until cooked through.

3. Add the shimeji mushrooms and baby pak choi and cook until al dente. Serve with the rice vermicelli and garnish
with the coconut.

Cook's note: Turmeric is known for its anti-inflammatory and antioxidant properties.

Discover more soup recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Broad bean-and-pancetta soup

Leek-and-potato frittata

Roast prawns with baby leek-and-dill pilaupr

Leek-and-pancetta skillet breakfast tart with crispy harissa-fried eggs

Green minestrone

Butternut noodle and carrot soup

Baked fennel and leeks with gnocchi

Mozzarella, poached leek, fennel and citrus salad

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

Welsh rarebit on toast with corn and leeks

Mussels in beer broth with garlic-mayo toast

Turmeric-and-coconut broth

Turmeric-and-coconut broth

Ingredients

Method