Fun With Leeks


Leek Pickle

85 leeks
50 ml malt vinegar
50 ml white balsamic vinegar
150 ml white wine vinegar
3 T lyles golden syrup
6 T honey
1 C water
3 T salt
1 t mustard seed, yellow
1 t corriander
1 t fennel seed
2 t pink peppercorns
1 t cubebs
2 long pepper
2 bay leaf
1 grape leaf

Trim leeks, reserving greens for pesto.
Simmer vinegars, syrup, honey, water, salt and spices for 2 minutes.
Add leeks and simmer for 2 minutes.
Prepare canning jar in hot water bath.
Place grape leaf in jar then add leeks.
Set aside for at least 7 days before using.
I’m going to set some aside for 6 months to see how they keep…



Leek Pesto

Leek leaves from recipe above
2 T butter
2 T olive oil
zest of 1/2 lemon
3 T lemon juice
1 t salt
6 T pine nuts
1/2 cup grated Parmigiano-Reggiano
1/8 C pistachio oil

Saute greens in butter and oil until just wilted.
Process all except pistachio oil until well incorporated.
Drizzle in oil with processor running until desired consistency reached.

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Leek/Tuna Cracker Spread

1/2 c garbanzo beans
1 T white balsamic vinegar
1 T  cubeb vinegar
2 T parsley, chopped
1/3 C mayo
3 T leek pesto
1 small can tuna, drained
1/4 t salt
1/4 t black pepper
1 hard boiled egg, minced

Combine beans, vinegars, parsley.
Add mayo and pesto.
Break up tuna and combine.
Season with salt and pepper.
Fold in egg.
Serve on crackers.

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