[Lardman]

The past 2 years I've grown king Edwards baby leeks and Musselburgh leeks. Despite smelling right neither have the flavour I want, they're a little on the bland side.  I've used both of the packets up so its time to buy something different.

Pages of "good yields of tasty leeks" isn't giving me much to work with from the catalogues, there must be some leek enthusiasts here (eating rather than showing), Im open to suggestions, they're for roasting, pies and soups... and to saute with lambs liver and garlic mash   .... is it dinner time yet?

[Goosegirl]

I LOVE leeks and have grown Musselburgh before, but have got in Autumn Mammoth 2 and Bandit this year. They have all had good flavour but my OH is a chef so maybe, with respect, it is in the cooking??? He uses plenty of salt and black pepper and slices them horizontally to get, say, 3/4-1" circles, then puts them in a metal dish with the seasoning, knobs of butter and plenty of milk to cover and some added cream and add nutmeg if you wish. Cover dish tightly with tin foil and put in the oven at about 180 C for around half an hour (vague instructions re- time and temp but ovens vary). Take out after this time and check they haven't gone dry - this is crucial! You can use up any liquid in the potato mash. Hope this works!

[Jonajo]

One of the best trick with leeks is the following, if you really want the flavour to shine:

 melt a little butter, add the chopped (or sliced) leeks and seasoning and sweat gently over a low heat for about 30mins. Dont let it get too hot or they will burn; just the merest hint of a sizzle is all that is needed; and no lid needed at all (the flavour intensifies with no lid). Butter has a real affinity with leeks.

This REALLY does draws out the flavour bigtime  - even on an otherwise bland variety of leek. But patience with this cooking is the key. But then if they have grown for so many months this is no time at all!


This can now be eaten as it is or as a base for one of the following favourites of mine for  a more impressive dish:

(1) Mix in some dijon mustard and a dollop of creme fraiche (great side dish with a roast either as is, or put in a shallow dish in the oven/grill to brown on top)
or
(2) Mix the cooked leeks with 3-4 beaten eggs, a dollop of cream or creme fraiche, and some cheese (gruyere is fab for this, as is mature cheddar) and put in a pastry case - bake as for a quiche. Heavenly warm or cold.


And another thing I do with leeks earlier in the year is sow an extra packet in a raised bed or the equivalent with the sole purpose of using the shoots (when they are a lot thinner than they would be for planted out properly to grow as full leeks) in a salad - bursting with leek/oniony flavour but not too overpowering. This year I managed to do 3 sowings a month or two apart to have them in salads through to autumn.

[realfood]

King Richard is my favorite leek for taste, but it is not hardy and really has to be used before the hard frosts. I wonder how you cook them? I would never boil a leek, it "leaks" out the natural flavour .

[Lardman]

It could be my cooking - Im the first to admit I can burn water. 

I'll try poaching them in a little milk and see if that improves the taste. 

(1) Mix in some dijon mustard and a dollop of creme fraiche ...

Do what, with what now ? 
I've got Colmans English mustard and coffee mate, do they count 

[sunshineband]

If you've got butter and a slosh of white wine, that'd be good 

Not the same with ale

[Paul Plots]

Simply steam (and not for too long) ....  then eat!

I have a feeling the soil type, amount of water when growing and the temperature makes a difference to the flavour as well as the type grown.

Variety is the spice of life - so maybe try growing a few of several different varities.

A leek trial?? 

[Swing Swang]

I'm growing 'Jaune de Poitou' Yellow Leek (Early) and 'Bleu de Solaise' Blue Winter Leek , both from realseeds http://www.realseeds.co.uk/leeks.html

Both taste great, but then I'm really happy with Musselburgh too. All grown on heavy clay soil with no additional manure/fertiliser but always planted into the space left by first early spuds (which were heavily manured 4-5months earlier).

SS

[Aidy]

+1 for Autumn Mammoth2. Grown them for years now after trying different ones, but I guess it is all subjective.

[DD.]

+ another one.

[Goosegirl]

Jonajo - your recipe sounds fab - will try it!

[Jonajo]

yes do - I swear by it and rarely cook them in any other way - well, apart from halving longways, dotting with butter and seasoning then slow roasting. But that's another recipe...

Enjoy xx

[NigelB]

Jonajo - your recipe sounds fab - will try it!

Doesn't it though..... I drooled...