Did you know Leeks are the Wales National Symbol? They are so versatile and easy to cook with. I followed the Leek Recipe below from the British Leek Website and it was delightful. There are so many to choose from.
British Leeks are best during the coldest months of the year (November through to April) . Because they are packed with nutrients and crucial anti-oxidants they are supposed to stave off winter colds and flu too. Who knew!
They are a versatile ingredient and add a nice bite and flavour to dishes. I will no longer associate it with just leek and potato soup (which is still delicious) after making this recipe.
Fuss Free Lamb Kebabs, Leek Rice, and Leek Salsa
This was Helen Best Shaws Leek Recipe, and the result was a beautiful meal for 3 to 4 people.
The recipe is fuss free and what takes the longest is the marinating time for the kebabs.
The juicy flavourful kebabs pair so well with the buttery leek rice and leek salsa. I am going to be using leek in so many more dishes.
The Recipe
Helen’s recipe is easy to follow. The lamb is fuss free like she said. All you need to do is marinate it as above and let this chill for at least a couple of hours. The neck of the lamb is more tender making the meat juicier. You will want to eat it as soon as it comes out of the oven because the smell is amazing.
When it comes to rice, I agree with Helen. Easy cooking rice is never the best. My go to is a basmati rice. Wash it with luke warm water and let it soak for about 15 minutes to get the starch out. Then when you are ready to cook the rice, rinse all the starch out and drain the water. The rice:water ratio above works well for a fluffy rice.
Once I added the rice and stock, I brought it to a boil for a few minutes on a medium heat. I then reduced the heat, covered the pan and let this simmer.
I never thought a salsa so simple would taste good but it does. It will my go to from now on. The leek is not as harsh as onions and I like the green colour it adds.
My tips
If you can use metal skewers. They heat the inside of the meat up well too. Wooden skewers work however just make sure you soak them in water before using so they don’t burn. In the summer these would work a treat on the barbecue.
I cut my meat into what I thought was reasonable chunks (around 1 inch) however as it was pieces from the neck of the lamb, more fat drips out of it when cooking making them shrink. Cut them into bigger chunks.
The rice is so moreish. I would double the recipe. Same with the salsa – double it cause even after the lamb is finished you can enjoy these two dishes together.
You can find so many more moreish Leek recipes. Compared to onions they are sweeter and less pungent.
Want to add more vegetables into your diet? How about added spinach and avocado to your parathas? It works so well and the end result are these soft melt in your mouth parathas.
