Best Rikkis Beef And Leeks Recipes

Beef and Leek Casserole image

Provided by Pietro

Categories Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

Steps:

Top and tail leek so that you have the white stalk only.
Slice leek lengthwise and then chop into 1 inch segments.
Chop carrot into bite size segments.
Chop onion.
Place flour and seasoning into a bag.
Place beef into the bag and shake so that beef is coated with flour and seasoning.
In a heavy base frypan, place 1 or 2 tablespoons of oil.
On low heat brown beef, remove and place into a casserole.
Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
Remove and add to casserole.
Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
Add to casserole.
Add thyme and 2 bayleaf.
Place in a moderate oven and cook slowly for about 90 minutes.
Place a lid on the casserole to obtain best results.
Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.

Nutrition Facts : Calories 397.4, Fat 24.3, SaturatedFat 9.8, Cholesterol 83.9, Sodium 241, Carbohydrate 9.2, Fiber 1.2, Sugar 3.2, Protein 23.7

Creamy Parmesan Leeks image

Provided by JustJanS

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 leeks, washed well and thinly sliced (white only)
3 tablespoons water
1 tablespoon butter
1/2 cup cream
1/4 cup parmesan cheese
cracked black pepper, plenty of it

Steps:

Place the leeks, water and butter in a saucepan with a tightly fitting lid.
Bring quickly to the boil, then turn the heat as low as you can, and cook for about 15 minutes, checking the liquid and stirring a couple of times.
Stir in the cream and heat, then fold in the parmesan cheese and serve.

Nutrition Facts : Calories 166.8, Fat 14, SaturatedFat 8.7, Cholesterol 46.3, Sodium 140.3, Carbohydrate 7.4, Fiber 0.8, Sugar 1.8, Protein 3.8

Beef Stew with Leeks image

Provided by Michael Psilakis

Yield Serves 4 to 6 family-style, with potatoes, rice, or orzo

Number Of Ingredients 19

3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
2 pounds beef stew meat, cut into 1 1/2-inch chunks
Kosher salt and cracked black pepper
1/2 large Spanish or sweet onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large leek, cut into thick rounds, washed well in cold water, drained
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons red wine vinegar
3 to 5 cups water
1 fresh bay leaf or 2 dried leaves
1 large sprig rosemary
1 sprig thyme
1 sprig sage
2 cinnamon sticks
Extra-virgin olive oil
Grated orange zest
1 tablespoon roughly chopped parsley

Steps:

Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.
Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.