Have you ever found yourself wishing you lived in Wales just so you could eat leeks 24-7? Oh, is that just me? I LOVE leeks. The sweet oniony taste is really one of my favourites. But I honestly don’t eat them too often as they can be a bit on the expensive side. And I just can’t stop at one leek for a recipe so you can see why they are rare in my life!
So, you can imagine my delight that it is now leek season. And my favourite home gardeners are sending beautiful fresh produce my way (thanks Ian & Rebekah!)
Leeks are actually full of healthy stuff. They are a great source of folate acid, Vitamin A, fibre and anti-oxidents. So I say “get stuck into them!”
Tonight I prepared a gorgeous gluten-free chicken, leek & mushroom pie. You can also use leeks in my lemony chicken meatballs instead of onions.
Chicken, leek & mushroom pie
1 large zucchini, grated
1 large handful of shredded cheese
Method: mix all of the ingredients together. Heat the oven to 180 degrees. Pour the mixture onto a baking tray lined with baking paper so that it is about 1cm thick and and the same shape that you are going to put your pie into. Bake for about 10 minutes until golden brown.
1.5 large chicken breasts, cubed
1 cup of chopped leeks
1 cup of mushrooms, sliced
2 tablespoons of Greek yoghurt
Pepper steak, garlic granules, chilli flakes, salt & Italian herbs (add as much as you’d like… a good dash of each)
Method: Brown the chicken and remove from the pan. Add in the mushrooms and leeks and cook until soft. Add back the chicken plus the yoghurt and spices. Cook until the yoghurt has reduced. Pour the mixture into a pie container and top with the cooked zucchini mix. If needed, put the pie back into the oven to warm through. Serve with salad.