Leek Wensleydale Toasties With Quick Pickle Recipes

LEEK & WENSLEYDALE TOASTIES WITH QUICK PICKLE

Leek & Wensleydale toasties with quick pickle image

A twist on the classic cheese and onion combo, with buttery soft leeks and creamy Wensleydale all wrapped up in a comforting toastie with beetroot relish on the side

Provided by Jemma Morphet

Categories Lunch

Time 31m

Number Of Ingredients 10

Ingredients

3 tbsp unsalted butter
4 leeks (about 600g/1lb 5oz), trimmed, halved and finely sliced
2 tbsp cider vinegar
1 ½ tbsp wholegrain mustard
2 tbsp maple syrup
4 carrots , peeled into ribbons
2 red apples , halved, cored and thinly sliced
1 beetroot , coarsely grated
8 slices seeded granary bread
200g wensleydale cheese , grated

Steps:

Melt 1 tbsp butter in a frying pan and add the leeks, seasoning and 3 tbsp water. Cook for about 12 mins until soft, adding a little more water if they begin to stick to the bottom of the pan.
Meanwhile, to make the pickle, mix the cider vinegar, mustard, maple syrup and seasoning in a large bowl. Toss in the carrots and apples, then place the beetroot on top, but don't mix through.
Put a griddle pan over a high heat. Butter all the bread on one side. Mix the leeks and cheese together, then spread over half the slices on the unbuttered side. Top with the remaining slices of bread, butter-side up. Griddle for about 2 mins each side or until the cheese has melted, pressing down with a spatula to seal the pieces together. Toss the beetroot through the pickle, cut the toasties in half and serve together.

Nutrition Facts : Calories 581 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 25 grams sugar, Fiber 13 grams fiber, Protein 22 grams protein, Sodium 2 milligram of sodium

CHARRED LEEKS WITH QUICK-PICKLED CHILES AND PEACH VINAIGRETTE

Charred Leeks with Quick-Pickled Chiles and Peach Vinaigrette image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 large leeks
2 medium peaches, thinly sliced
1 Fresno or serrano chile, thinly sliced
1/2 cup apple cider vinegar
1/4 cup sugar
1 teaspoon mustard seed
2 whole cloves
Kosher salt
1/4 cup extra-virgin olive oil
Juice of 1 lime
1/4 cup fresh mint leaves, torn

Steps:

Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.

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