Leek Colcannon

Hello, how are you? It’s wet and dreary outside, so I have the perfect, cold weather side dish for you today, Leek Colcannon.

Leek Colcannon a delicious side dish www.feastingisfun.com
Leek Colcannon a delicious side dish www.feastingisfun.com

Dreamy, ultra creamy, mashed potatoes, mixed with gorgeously green, savoy cabbage and sauteed leeks.

Mashed potato vamped up to the max!

This Leek Colcannon is the perfect side dish for all your Autumn/Winter favorites – sausages, homemade pie, chops, roast chicken. Really there are endless possibilities to what you could pair this dish with.

Leek Colcannon the perfect twist for bangers and mash www.feastingisfun.com
Leek Colcannon the perfect twist for bangers and mash www.feastingisfun.com

Did you know that the beginning of November heralds the start of the British leek growing season? Nope neither did I!!

I absolutely love leeks, with their delicate onion flavour and that is exactly what makes them perfect in this dish.

Colcannon is a traditional Irish dish made using mashed potatoes and cabbage or kale. While I challenged myself to come up with some recipes to celebrate the British leek, I knew it’s delicate flavour would perfectly compliment the traditional Colcannon dish.

Also using seasonal fruit and vegetables in my cooking is important to me and savoy cabbage is in season now, so my choice of brassica was decided.

Nutmeg also pairs beautifully with leeks and so I knew I had to incorporate that into the dish – thus the Leek Colcannon idea was born. Whoops there I go, having ideas again – fortunately this one turned out to be absolutely delicious.

Recipe : Serves 6 generous portions of Leek Colcannon

1.75kg/4lb Pre-peeled weight Desiree Red or other Mashing Potatoes

50g/2oz Butter plus 1Tbsp extra

300ml/10fl Double Cream or whole milk

1/4tsp Freshly Grated Nutmeg –

Salt and Pepper to taste

1 Savoy Cabbage – mine was medium sized

1 Leek – usual sized (use 2 if they are very small)

Method : Important please read through the whole method before starting.

Peel and dice the potatoes into 1″/2.5cm chunks and place in a large pan, cover with water. If you wish to add salt to the water that’s fine, I left the seasoning to the end.

Bring the potatoes to the boil and the simmer until a fork easily pierces the potato chunks – it’s worth checking a couple.

Drain the potatoes and place back into the saucepan. Allow to steam dry for a couple of minutes.

Add the butter, 250mls of the cream, salt, pepper and nutmeg.

Nutmeg is the secret to delicious tasting mashed potatoes www.feastingisfun.com
Nutmeg is the secret to delicious tasting mashed potatoes www.feastingisfun.com
Mash the potatoes, cream and butter until completely smooth.
Mash the potatoes, cream and butter until completely smooth.

Add the rest of the cream if needed – the potatoes should be creamy, not dry. Check for seasoning and adjust as necessary.

Whilst the potatoes are cooking you can prepare the cabbage and leeks.

Look how gorgeously green this beautiful Savoy cabbage is.
Look how gorgeously green this beautiful Savoy cabbage is.
Remove 5 leaves from the cabbage and stack them.
Remove 5 leaves from the cabbage and stack them.
Slice the leaves in half and then finely shred each half.
Slice the leaves in half and then finely shred each half.

Continue peeling off the leaves, stacking and shredding. I used almost all of the savoy cabbage. I left the very few inner, yellow leaves. If you have a large cabbage cut in half and use one half.

Place the shredded cabbage into a large saucepan, pour over an inch of boiling water from the kettle, clamp on the lid and cook on a high heat for no longer than 5 minutes.

Drain the cooked cabbage.
Drain the cooked cabbage.

Place the cabbage back into its pan and allow to steam dry for a couple of minutes.

Next, the leek. Trim the tough dark green top from the leek and also the root end. Make a slit cutting almost through from the top of the leek to two thirds down.

Wash the leek under running cold water ensuring any dirt, trapped between the leaves is washed away.

Shake the leek over the sink to remove any excess water.

Tip : I wash my leeks, shake them and leave them upside down on the draining board to drain, before prepping other vegetables.

Cut the washed leek in half.
Cut the washed leek in half.
Finely shred the leek.
Finely shred the leek.

Place a tablespoon of butter into a shallow pan and gently saute the leeks until tender, over a medium heat.

Sauté the shredded leek for 5 minutes until tender and cooked.
Sauté the shredded leek for 5 minutes until tender and cooked.
Add the cabbage and leek to the mashed potato.
Add the cabbage and leek to the mashed potato.
Stir all the ingredients together until well combined.
Stir all the ingredients together until well combined.
Leek Colcannon decant into a heatproof dish, dot a little extra butter on top and finish with a light sprinkle of nutmeg. www.feastingisfun.com
Leek Colcannon decant into a heatproof dish, dot a little extra butter on top and finish with a light sprinkle of nutmeg. www.feastingisfun.com

Ooh this Leek Colcannon was absolutely scrumptious. It was served with steak, leek and ale pie alongside steamed carrots. Fortunately there was enough left over to make bubble and squeak patties for lunch the next day!

If you have enjoyed this recipe for Leek Colcannon you may also like these:

Walnut Pastry Crust Leek Stilton Tart 

FF Leek Colcannon
Walnut Pastry Crust Leek Stilton Tart

Homemade Cauliflower Cheese 

FF Leek Colcannon
Homemade Cauliflower Cheese

Roasted Summer Vegetable Orzo Salad 

FF Leek Colcannon
Roasted Summer Vegetable Orzo Salad

I do hope that I’ve inspired you to try this delightful dish. Although I used double cream – well we were celebrating the start of the British leek growing season – milk is a perfectly fine substitute. Switching up the greens to Kale or Spring Greens through the growing season will be fine, just make sure they are cooked until just tender – I haven’t found a fan of overcooked, soggy cabbage yet!

Please let me know if you try this recipe? I really enjoy reading your comments.

Sammie x

The British Leek Association provided me with some of the ingredients for this recipe. All content and opinions are my own. I did not receive payment for creating this recipe. Please see my Disclosure Policy.

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Turkey and Leek Pie

Hi there, thank you for stopping by to take a look at my Recipe for Turkey and Leek Pie, topped with mountains of Mash.  This is a fantastic recipe for using up leftover Turkey after Christmas or Thanksgiving!

Crunchy mash topped pie, hiding chunks of Turkey in a delicious sauce - pass me a plate I'm hungry?!!!!
Crunchy mash topped pie, hiding chunks of Turkey in a delicious sauce – pass me a plate I’m hungry?!!!!

The News has been awash with statistics and reports of how much food we throw away, or waste as a nation.  Now I’m not suggesting you try to make a pie  out of the gooey apple, fermenting at the bottom of the fruit bowl – however, lots of us eat Turkey over the holiday period and Roast Chicken (which makes a great substitute for this pie) throughout the rest of the year.  This recipe will show you one, easy way to make a delicious meal with leftover Turkey!!

Yesterday we had a roasted Turkey crown for Sunday dinner.  It was seriously yummy!  But, I was left with one complete Turkey breast, cooked and in the fridge!!!  What to do??

Today I decided to make a Turkey and Leek pie, topped with Mashed Potatoes instead of pastry.  Alternative toppings for this pie could include : sliced potatoes,  flaky pastry, savoury crumble topping, herbed breadcrumbs.  If you try any of these please let me know how you get on?

Recipe : This Pie will serve 6 people

1 1/2 – 2 lb  (750g- 1Kg) Cooked Turkey cut into 1 inch chunks

2  Medium Leeks

4 oz  Butter (split in two)

1 tbsp  Olive Oil

2 tbsp  Vermouth or White Wine

1 tbsp  Plain White Flour

1/2 of a Chicken Stock Cube

3 tbsp + extra  Whole Milk

1.5 Kg  Peeled Potatoes (Maris Piper/Desiree or any floury potato suitable for mashing)

2  Sprigs Fresh Thyme

Salt & Freshly Ground Black Pepper

Method :

Peel and chop the potatoes, place in a saucepan and cover with water.  Add  a pinch of salt, bring to the boil and then simmer until tender when pierced with a knife.  Drain the potatoes, place them back into the saucepan with 2 tbsp of butter and milk. Clamp on the lid and leave off the heat for 5 minutes.  Next, adding a good grinding of black pepper, mash the potatoes, set aside to cool.

Place 2tbsp of the butter and the Olive oil into a frying pan over a medium heat.  Chop the leeks into small dice, rinse thoroughly, pat dry and add to the melted butter and oil in the frying pan.

Bright green, uncooked leeks. They fill the pan!!
Bright green, uncooked leeks. They fill the pan!!

Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.

Add a pinch of salt and sauté over a low heat. You don’t want the leeks to colour,  just to become soft and slightly translucent.

The sautéed leeks have lost their bright colour and shrunk in the pan as they've cooked!
The sautéed leeks have lost their bright colour and shrunk in the pan as they’ve cooked!

Next add 1 tbsp of flour, stirring so the chopped leeks are covered in the flour. Continue to cook for a couple of minutes – this will ensure the finished sauce doesn’t have a floury flavour.

The flour mixes with the butter and oil to thicken the sauce once the liquid has been added.
The flour mixes with the butter and oil to
thicken the sauce once the liquid has been added.

Add a splash of Vermouth or white wine (if you prefer to not use alcohol, just skip this stage).  Mix thoroughly over a low heat, cooking for a couple of minutes – this stops the finished sauce from tasting floury!  Next add a good splash (30-40mls) of milk.

The sauce will have a very thin consistency. Keep stirring!!!
The sauce will have a very thin consistency. Keep stirring!!!
After a couple of minutes the sauce will thicken.
After a couple of minutes the sauce will thicken.

Crumble in half of a chicken stock cube. When fully incorporated into the sauce, have a quick taste and add salt and freshly ground black pepper to season.  Next strip 2 fresh Thyme sprigs and add the Thyme leaves to the leek sauce.  Set to one side and allow to cool.

Cut the cold, cooked Turkey (or chicken) into 1 inch chunks and place into a pie dish. Cover the Turkey with the leek sauce.

 

Turkey chunks covered in leek sauce, flecked with Thyme leaves.
Turkey chunks covered in leek sauce, flecked with Thyme leaves.

Now you can cover the Turkey/Leek mixture with mountains of Mashed Potato. Pile the mash up high and then, using a fork, ruffle up the surface (this will ensure an extra crunchy topping when cooked!).

Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.
Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.

At this stage the Turkey and Leek Pie can be wrapped in cling film and placed in the fridge for a couple of days until needed.  Or double wrapped in cling and popped into the freezer for up to one month – defrost overnight in the fridge before reheating.

To cook the pie, preheat the oven to 190C  (175C fan), place the pie dish on a baking sheet.  Place in the middle of the oven and cook for 1hour, until bubbling around the sides, golden and crunchy on top and piping hot all the way through.

Scrumptious......
Scrumptious……

The ultimate winter comfort food Turkey and Leek Pie, perfect for sharing and sure to put a smile on the face of those who try it!!!!!!

Until next time I hope I’ve inspired you to get creative with leftovers, smile and have fun.

Sammie xx

 

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Leek and Potato Soup

Hi, thanks for stopping bytoday.  I hope you are well?  As for me, I have a rotten sore throat (plus the high temperature etc that go with these horrid virus’). I need soup! Not any old soup, Leek and Potato Soup!  I love this soup, it’s the one thing I can eat when I am feeling unwell and haven’t got an appetite.  When I’m unwell this is what I feast on.

Ooh it's like a hug in a bowl. Yummy x
Ooh it’s like a hug in a bowl. Yummy x Leek and Potato Soup

So I make a big batch of this soup when I’m well, then I freeze it in single portions.  That way if I’m not feeling bril, like today, all I have to do is grab a portion out of the freezer, reheat and eat!

Recipe: Leek and Potato Soup

0.5Kg  Leeks

0.5kg  Potatoes – I’ve used King Edwards, floury potatoes work best in this recipe.

1tsp  Nutmeg – freshly grated

1/2tsp  Sea Salt – I use Maldon

1/2tsp  Black Pepper – freshly ground

1  Vegetable Stock Cube

1  Tbs  Butter – for sautéing leeks

50mls plus a little extra Double Cream

Method :

Place a large, heavy based saucepan on the hob, add the butter and melt on a slow heat.

Trim the top and bottom of the leeks.  Make a slit down the entire length of each leek.  Wash each leek thoroughly under cold water, making sure that any dirt, trapped between the layers, is washed out. (This is best done under a tap of cold running water – or you can chop the leeks, place in a bowl filled with cold water, swish about to dislodge any dirt and drain.)

Chop the leeks into roughly 1/2″ dice.

Add the chopped leeks to the melted butter in the pan.  Then add half of the salt and stir ( the salt will stop the leeks burning).  Sauté the leeks for 5-10 minutes on a medium/low heat until translucent (the dark green parts of the leek won’t change, don’t worry that’s ok!).

Sautéing the green and white parts of the leeks together, gives the finished soup a beautiful, finished colour.
Sautéing the green and white parts of the leeks together, gives the finished soup a beautiful, finished colour.

Whilst the leeks are sautéing peel and chop the potatoes (1″ dice for the potatoes).  Place the prepared potatoes into a bowl and cover with cold water.

Once the leeks are translucent add the potatoes and the water they have been stored in.  Pour over enough recently boiled water, from a kettle, until the potatoes and leeks are completely covered in liquid.

The potatoes added.
The potatoes added.

Turn the heat up and bring to a boil, immediately reduce the heat to a simmer.

Add the stock cube, pepper and freshly grated nutmeg. Hold back on adding the rest of the salt, stock cubes vary in their saltiness.  Better to add a the salt later, than have an over salted ruined soup!!!

Adding freshly grated nutmeg really enhances the flavour of the soup.
Adding freshly grated nutmeg really enhances the flavour of the soup.

Cook the soup on a gentle simmer for at least an hour.  This slow cooking breaks down the tough fibres found in the dark green tops of the leeks, enhancing not only the colour, but, importantly the flavour of the soup.  I’ve made this soup before leaving it to simmer happily, on a low heat, all morning.  Not only did it taste delicious, the house had a wonderful, welcoming, warm aroma!

When the soup is fully cooked it’s time to blend! There are various ways to do this:  A potato masher can be used to simply ‘mash’ the potatoes and leeks into the liquid.  This will not give the smoothness achieved by using a blender, but creates a wonderful textured soup.

 

An immersion blender is quick and allows you to control the texture of the soup.
An immersion blender is quick and allows you to control the texture of the soup.

I’ve used an immersion blender for my soup.  As can be seen from the photo, make sure you move your pan away from direct heat whilst blending.  The soup is completely blended until super smooth.

Other ways of blending including using a liquidiser or food processor.  I personally would not liquidise the soup until it has cooled.  Whatever you decide, ensure you follow the manufacturers instructions for your appliance.  Just looking out for your safety xx.

When you have your soup at the desired texture, stir in 50mls of double cream.  This makes such a difference.  If you are seriously counting the calories (or are allergic to milk products), check the soup for seasoning and eat as is.  However, I don’t skip the cream stage!!! Once this relatively small amount of cream has been added it enriches the soup, rounds out all of the flavours and takes the soup to a whole other taste experience – basically it’s worth adding the cream!!!!!

It's only 50mls of Double Cream! Go on, you're worth it!!!
It’s only 50mls of Double Cream! Go on, you’re worth it!!!

Then serve yourself up a big bowl, with a little extra swirl of cream, should you desire and enjoy.

Yummy, soothing, smooth, velvety Leek and Potato Soup.
Yummy, soothing, smooth, velvety Leek and Potato Soup.

A warming feast to enjoy in the colder months.  Excellent for soothing sore throats.

This soup freezes very well for up to 3 months.  Pour into single serving, freezer proof plastic containers.  Perfect for sharing if one of your friends or family members fall ill.  Once frozen it is very portable, so a bowlful of homemade soup is just a quick drive away!

If you have enjoyed this recipe for Leek And Potato Soup you may also like these:

Warming Winter Vegetable Soup 

FF Leek And Potato Soup
Warming Winter Vegetable Soup

Roasted Garlic Butternut Squash Soup 

FF Leek And Potato Soup
Roasted Garlic Butternut Squash Soup

Creamy Low Fat Mushroom Soup 

FF Leek And Potato Soup
Creamy Low Fat Mushroom Soup

 

See even simple easy soup can be shared.

Sammie x

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