Leeks with soft herbs and fried chestnuts
And a round up of presents for people who love to cook
There are a number of images in my round up of “presents for people who love to cook” so this newsletter is longer than normal and may be clipped in your inbox. If so, just click on “view entire message” to see the full newsletter.
Sorry to sound trite and - frankly - pretty old, but wow time flies. It feels like only yesterday the supermarket shelves were lined with mini eggs and Lindt bunnies and now, all of a sudden, those same shelves are lined with mincemeat and Lindt reindeers. Despite my disbelief at the way in which this year has whizzed by, I do not begrudge the arrival of Christmas fare, or even the Maria Carey song blasting down the aisles for what is now the fifth time and it’s only 21st November. I love Christmas and all the ingredients associated with it, especially those that only grace the shops from now until Boxing Day; their fleeting availability makes them all the more appealing.
One such ingredient is chestnuts. Fresh are a treat: often softer and more buttery than the vacuum packed alternative, but they are a real labour of love. You have to enjoy the fiddly process of prizing them from their shells as well as the reward of the chestnut itself for this task to be in any way worth it. If that’s not for you, opt for precooked chestnuts, sold in vacuum sealed pouches and bring them (back) to life by frying in butter. Or, as per the recipe below, fry in the precious oil that comes as a unique by-product of gently roasting leeks in a warm bath of olive oil.
Make the most of the chestnuts while they’re around. The mini eggs will be back before you know it.
Leeks with soft herbs and fried chestnuts
The quantities below make more of the confit leeks than you need, double in fact. The way I see it is that if you’re having the oven on for an hour to cook them you may as well make extra as an investment for many possible dishes throughout the following week or so. They could be an instant base for soups and stews, or could be piled onto toast, added to a frittata, spooned over polenta, whatever takes your fancy. The leftover oil is precious too and can be used for all manor of things: for frying eggs, for roasting chicken, for making pasta sauces etc. Not a drop of it is to be wasted.