Tag Archives: leek

Chicken, Leek and Rosemary Tagliatelli

A quick and simple supper recipe today!  This Chicken, Leek and Rosemary Tagliatelli recipe uses a white wine reduction to make a super simple sauce that is super luxurious!  Sometimes you need to give yourself a little indulgent treat but this is a little bit lighter than my usual cream based sauces.

Chicken, Leek and Rosemary Tagliatelli

The freshness of the leeks and the depth of the rosemary pair beautifully with the bacon and chicken to make a perfect Friday supper for two!

Chicken, Leek and Rosemary Tagliatelli

Serves 2

1 large chicken breast, sliced
125g bacon lardons
1 medium leek, rinsed and sliced
2 sprigs fresh rosemary
200ml white wine
tagliatelle to serve

  • Prep your water for pasta, mine usually takes 4-5mins but check the packet for cooking instructions and proceed accordingly.
  • Heat a splash of oil in a large frying pan and add the bacon lardons cook for a minute or two, stirring occasionally.
  • Add the sliced chicken breast and cook until just turning all white.
  • Add the leek and cook until just softening.
  • Add the rosemary and the wine and simmer on a medium heat until the wine is reduced to a thick sauce coating the bottom of the pan and the leek is completely soft and the chicken cooked through.
  • Serve over tagliatelle!

Chicken, Leek and Rosemary Tagliatelli

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Nabe

I love Japanese food and I enjoy cooking it now and again.  The rest of my family aren’t quite so enamoured of it I’m afraid.  I think they find it rather bland and boring but I love the simplicity of it and how the ingredients are allowed to speak for themselves rather than being overwhelmed by seasoning and sauces.  Tonight I made Nabe with Renkon Chips and Deep Fried Tofu

Nabe, or Nabemono, is essentially a one pot stew, traditionally cooked at the table in a particulat dish, the nabe, but I did it on the stove in a large casserole dish.  You don’t have to stick to this recipe in the least, just adapt to what you have in stock.  Shitake mushrooms make an excellent addition.  The dashi and konbu and renkon (the dashi is a powder that you add to water to make dashi stock, the konbu is dried seaweed and renkon is lotus root) are the only speciality ingredients and you can get them at any decent chinese supermarket or japancentre.com have all three in stock at the minute .  I actually got my konbu in Sainsburys originally.    

Nabe

Serves 4

2 sachets dashi powder
1 strip konbu, wiped with a damp cloth
3 chicken breasts, cut into chunks
1 large carrot, cut into chunks
1/4 head white cabbage, cut into thin strips
1 small tin water chestnuts
a small handful of thinly sliced lotus root
1 leek, chopped
1/2 a block silken tofu, chopped
3 spring onions, chopped

– Add the dashi powder and konbu to a large pot of boiling water.
– Bring to the boil and add the chicken breast. 
– After 5 minutes add the carrot, cabbage, water chestnuts and lotus root to the pot. 
– After 20 minutes add the leek and tofu. 
– Continue to heat until all of the vegetables are cooked, about another 5 minutes. 
– Sprinkle the spring onion on top before serving. 

When varying the contents adjust when you add things dependent on how long they take to cook: meat, root veg, soft veg and take care with the size of your chunks.

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Vegetables

What is a roast without vegetables?  I love vegetables!

I usually steam most of my veg.  If you don’t have a steamer I very much recommend getting one.  I use mine a lot for both veg and especially for Japanese foods.  I even have a microwave steamer, technically for doing rice and pasta, that I use for making individual portions although the timings are very different for that.  If, however, you don’t have one then you can improvise with a sieve and a pan. 

Vegetables!

These are guidelines more than anything, if you cut your veg bigger than I do or choose larger potatoes then they’ll take longer to cook.  Test before serving by poking with a sharp knife.  The knife should slip easily through the vegetable if it’s cooked. 

New Potatoes – 25 minutes
Brussel Sprouts – 20 minutes
Carrot slices – 20 minutes
Corn on the cob – 10 minutes
Asparagus – 10 minutes
Brocolli – 7 minutes
Edamame in pods – 5 minutes

I like to stirfry courgette slices in a little butter or olive oil, they take about 10 minutes on a low to medium heat.  They’re cooked when they start to go soft and a bit see through. 

Sweetcorn from a tin is best done in the microwave.  Drain, tip into a dish with a small knob of butter, cover and microwave for 2 minutes. 

Leeks in Creamy Sauce

2 leeks
a knob of butter
3 tbsp corn flour
1 pint milk

– Clean, if necessary, and horizontally slice your leeks. 
– Put them in a microwaveable dish with a good splash of water (about 5mm in the base is good) and a pinch of salt. 
– Cover and microwave for 7 minutes. 
– In the meantime make a white sauce by melting the butter in a heavy bottomed pan and whisking in the cornflour to make a paste. 
– Remove the pan from the heat and add the milk and a pinch of salt. 
– Place the pan back on the heat and whisk constantly until the sauce thickens.
– Drain any remaining water from the leeks and then pour the white sauce over the leeks. 
– Place in the oven to keep warm until serving. 

Braised Cabbage

Cabbage, any colour.  I prefer white.
a knob of butter
a splash of water

– Chop or tear the cabbage into small pieces. 
– Melt the butter in a heavy bottomed pan, add the cabbage and sprinkle with salt. 
– Stir until the cabbage is nicely coated with butter and starts to ‘pop’. 
– Add the water, cover and keep on a medium heat until the water is absorbed and the cabbage tender.  When it is cooked it will have become ever so slightly transparent.

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