CHEESY LEEKS à LA OLIVER
If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Dinner Party Christmas Thanksgiving British Leek
Time 1h
Yield 12 as a side
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
- Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
- Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.
- At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
- Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
- Season, then spoon it all into a dish, or leave in the pan.
- Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
- Pop in the oven for 15 minutes, or until golden and bubbling.
Nutrition Facts : Calories 151 calories, Fat 12.9 g fat, SaturatedFat 6.8 g saturated fat, Protein 6.3 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
HERBED COUSCOUS CAKES WITH CHEESE
I am always on the lookout for unique couscous recipes. It's so easy to make but DH thinks it's bland. I saw Giada make cakes one day with the couscous so that inspired me to create my own. This was a hit with my family. I served them with sauteed mushrooms with a garlic, wine sauce and Recipe #222254 for one of the most delicious meals. One note, I always prepare the couscous in chicken broth instead of water for extra flavor but it can also be done in vegetable broth. Add more cheese/herbs or a different variety according to your tastes. I think feta and oregano would be great.
Provided by Penny Stettinius
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, using your hands, mix the couscous, eggs, parsley, onions, basil, cheese, lemon zest, and salt and pepper.
- Sprinkle the mixture with the flour and mix again.
- Form the cakes to the size you want, I made cakes about 2" round.
- Heat the olive oil in a skillet and fry the cakes until golden brown, about 2-3 minutes on the first side and 2 minutes on the other side.
- Remove from the pan and let them drain on paper towels to remove some of the oil before plating up.
- Salt and pepper again to taste.
LEEK & CHEESE COUSCOUS CAKE
A different way to serve couscous. The cheese melts into the couscous helping it stick together. Serve with a crisp green salad & tomatoes. For a change use caramelised onions in place of the leeks.
Provided by Jen T
Categories High In...
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour 450mls (scant 2 cups) of boiling water over the couscous in a heatproof bowl.
- Cover and allow to stand until all the water is absorbed, about 15mins.
- Heat 1Tbsp of the oil in a frypan and cook the leeks until they are tender.
- Remove leeks from pan with a slotted spoon and then stir them into the couscous.
- Add the grated cheese and salt & pepper to taste. Stir to mix.
- Heat remaining oil in frypan and add mixture, pressing down to flatten to form a cake.
- Cook over a gentle heat heat until underside is crisp & golden (about 15mins).
- Slide out onto a plate then invert back into pan to cook other side for about another 5-8 minutes.
- Slide out of pan and cut into wedges to serve.
Nutrition Facts : Calories 609.8, Fat 27.2, SaturatedFat 12, Cholesterol 52.1, Sodium 325, Carbohydrate 67.3, Fiber 4.7, Sugar 2, Protein 23
LEMON RAISIN COUSCOUS CAKE
Have your cake and eat it! A healthy, low fat yet delicious cake, crisp on the outside and moist in the middle and so easy to make!
Provided by FADEDDREAMS
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8x4 inch loaf pan with aluminum foil. Set aside. Soak the couscous and raisins in the water for about 5 minutes.
- In a medium bowl, whisk together the eggs, sugar, lemon curd and lemon juice. Stir into the couscous. Transfer to the prepared loaf pan.
- Bake for 30 minutes in the preheated oven, or until the center is firm. Cool, then remove from the pan. Remove the aluminum foil, slice and serve.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 44.2 g, Cholesterol 51.3 mg, Fat 1.9 g, Fiber 3.3 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 27.5 mg, Sugar 13.5 g
GARLIC LEMON COUSCOUS CAKES
A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests.
Provided by Rice Select
Categories Trusted Brands: Recipes and Tips RiceSelect
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
- Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
- Uncover the couscous and fluff with a fork.
- In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
- Refrigerate for 10-15 minutes to allow the mixture to set.
- Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
- Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
- Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 32.7 g, Cholesterol 93 mg, Fat 13.2 g, Fiber 3 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1090 mg, Sugar 0.2 g
CHEESY LEEKS
Cheesy leeks are great as a side dish for roast chicken - especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four.
Provided by Justine Pattison
Categories Side dishes
Yield Serves 2-4
Number Of Ingredients 8
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.)
- A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green.
- Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.
- To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10-15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.
- Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1-2 minutes, stirring constantly.
- Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12-15 minutes or until bubbling and golden brown.
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