Leeks In Orange Sauce Recipes

BRAISED LEEKS WITH ORANGE

Steps:

• Preheat oven to 375 degrees. Heat a very large ovenproof skillet with a lid over medium high. Add oil and swirl to coat pan. Add leeks in as close to a single layer as possible. Cook until beginning to brown, 4 to 5 minutes. Add orange juice and stock and season with 1 1/4 teaspoons of salt. Turn leeks over and place oranges and thyme on top. Bring liquid to a boil.
• Cover and place in oven until leeks are tender, about 30 minutes. Remove from oven and turn oranges over, spooning some liquid over the top. Return to oven, uncovered, and cook until oranges and leeks are browning and liquid is syrupy, spooning liquid over the top twice, about 30 minutes more. If necessary, remove from oven and boil over high heat until liquid reaches desired consistency, about 1 minute more.

LEEKS IN ORANGE SAUCE

Steps:

• Melt the butter in a large saucepan and fry the leeks for 2 minutes before adding the lemon juice and seasoning to taste.
• Put the lid on and allow the mixture to sweat gently for about 5 minutes, or until tender.
• Add the flour to the mixture and stir in thoroughly before adding the orange zest. Stir to combine, then gradually add the milk, stirring all the while.
• Bring the mixture to a boil then reduce to a simmer, allowing it to cook for 5 minutes more. Add the lemon juice and serve hot.

CHICKEN WITH LEEKS AND ORANGE

Steps:

• For the sauce, heat 1/4 cup of oil on high heat in a large pot. Add the ginger, garlic, carrots and onions and cook until lightly browned, about 10 minutes. Be sure to stir often to prevent the vegetables from burning.
• Combine 1/4 cup of the sugar and water in a small heavy-bottomed saucepan over medium-high heat. Continously stir the mixture until it comes to a boil, then stop stirring but continue to heat until the sugar carmelizes into a medium golden brown, about 5 minutes. Carefully add 1 cup of orange juice and 1 tablespoon of vinegar to the caramel. Please be careful during this step, add the liquid slowly or else the caramel will bubble over. Continue to simmer at a medium-high heat and stir until the hardened caramel has dissolved.
• Add the caramel mixture to the vegetables and add the stock and soy sauce along with the orange peel, and bring to a slow, steady simmer. Cook until the sauce is fragrant and slightly reduced, about 50 minutes. Strain the sauce through a sieve and discard the vegetables. Place the sauce in a small sauce pan and bring to a boil over medium-high heat. Cook until the mixture is reduced to 1 cup, about 10 minutes.
• Season the chicken thighs with salt and pepper. Heat 3 tablespoons of oil in a wide, heavy-bottomed saute pan over medium heat. Add the chicken thighs and brown on each side, about 8-10 minutes. Do not rinse the pan. Transfer to a plate, cover and set aside. Sautee the leeks with 1 tablespoon of sugar over medium heat in the same sautee pan you used for the chicken.
• Once it is browned and caramelized, turn the heat high and add the remaining 1/4 cup of orange juice, 1 tablespoon of vinegar, stirring and scraping any brown bits that may be stuck to the pan. Reduce until the pan is nearly dry and add the sauce, chicken and butter. Coat the chicken well with the mixture and plate immediately. Finish off with spooning the sauce around the plate and garnishing with leeks and scallions. Serve with a side of bok choy steamed or sauteed.

LEEKS IN MUSTARD SAUCE

Steps:

• Cut leeks into 1-1/2-in. slices, then julienne. In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. , Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around the edges and reaches 160°, about 20 minutes. Add butter, 1 tablespoon at a time, whisking after each addition until melted. Remove from the heat; stir in mustard and pepper. , Transfer leek mixture to a serving bowl; top with mustard sauce.

BRAISED ORANGE ROUGHY WITH LEEKS

Steps:

• Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.
• Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.

ORANGE-SCENTED LEEKS & MUSHROOMS

Steps:

• In a Dutch oven, cook leeks and mushrooms in oil in batches over medium heat until tender, stirring occasionally, 15-20 minutes. Return all to the pan. Add sherry, stirring to loosen browned bits from bottom of pan., Stir in the remaining ingredients; cook and stir until liquid is almost evaporated, 10-15 minutes.

SCALLOPS AND LEEKS IN STAR ANISE-ORANGE SAUCE

Steps:

• Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and sauté 1 minute. Add leeks; sauté until tender, about 6 minutes. Add scallops; sauté until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper.

LEEK SAUCE (FOR ANY FISH)

Steps:

• Melt butter in medium saucepan over medium heat. Add leeks and cook for 2 minutes, stirring frequently. Reduce heat to low, cover, and cook, stirring occasionally until leeks are very tender. (About 10 minutes).
• Increase heat back to medium and add lemon juice. Stir until liquid evaporates (about 1 minute) and then mix in cream. Let simmer until slightly reduced. (about 2 minutes).
• Remove from heat and cool slightly.
• Transfer to blender and blend until smooth. Season with salt and pepper to taste.
• Serve on top of broiled salmon, talapia, grouper, halibut, cod --
• For simple fish: Preheat broiler. Place fish skin side down in roasting pan. Sprinkle with salt & pepper and dot with butter. Broil (4 inches from heat) 5-6 minutes or until browning. Make a cut in thickest part to ensure it's done and flaky, then use metal spatula to lift off from the skin, serving browned side up.