\n\t \n<\/p>\n
\n\tLeek and Goat's Cheese Tartlets <\/strong><\/span>\n<\/p>\n \n\t4 med leeks, trimmed, halved and finely sliced<\/span>\n<\/p>\n \n\tlarge knob of butter<\/span>\n<\/p>\n \n\t2 tbsp thyme leaves and 4 nice sprigs<\/span>\n<\/p>\n \n\t375g block of puff pastry<\/span>\n<\/p>\n \n\t4 good slices goats cheese [with rind]<\/span>\n<\/p>\n \n\ttruffle oil or walnut oil [optional]<\/span>\n<\/p>\n \n\tWash the leeks and drain. Heat the butter in a wide pan until sizzling, [don’t bun it] then add the wet leeks, thyme leaves, fresh black pepper and a dash of sea salt. Turn heat down low and cook for about 20 mins until they have practically melted but not coloured. Add a little more butter if required. Set aside and allow to cool. Heat oven to 200C Roll out pastry to a thickness of a £1 coin. Cut out saucer sized circles and place on a prepared baking sheet. Divide the leeks to each circle and spread to within 1\/2 inch of the edge. Place a slice of cheese on each tart and top with a thyme sprig. Pinch the pastry edges together to encase the leeks, then bake the tarts for about 20 – 25 mins until puffed up and golden. Serve hot and drizzle with flavoured oil. Serve alongside a green salad and sliced cherry tomatoes.<\/span>\n<\/p>\n \n\t \n<\/p>\n \n\tFish Cakes <\/strong>with a difference<\/span>\n<\/p>\n \n\t600g potatoes, cut into med sized chunks<\/span>\n<\/p>\n \n\t2 x 120g sardines in spring water [drained]<\/span>\n<\/p>\n \n\t4 tbsp chopped parsley<\/span>\n<\/p>\n \n\tzest and juice of 1 lemon<\/span>\n<\/p>\n \n\t3 tbsp. light mayonnaise<\/span>\n<\/p>\n \n\t4 tbsp. fat free Greek yogurt<\/span>\n<\/p>\n \n\t1 tbsp. seasoned plain flour<\/span>\n<\/p>\n \n\t4 tsp sunflower oil<\/span>\n<\/p>\n \n\tCook potatoes and drain, Mash well with a little butter. In a large bowl, coarsely mash the sardines, [no need to remove the bones] Mix in 3 tbsp. of the parsley and half of the lemon zest and juice and fresh black pepper and a dash of sea salt. Gently mix into the mashed potatoes and season. shape into 8 fat fish cakes using floured hands, then dust with the seasoned flour. In a serving bowl mix the yogurt, mayonnaise, remaining lemon juice, zest, parsley and seasoning. Heat half the oil in a non-stick pan and fry half the fish cakes for about 3 – 4 mins on each side. Keep warm and repeat with the remaining fish cakes. Serve with the lemony mayonnaise, green salad and lemon wedges<\/span>\n<\/p>\n \n\t \n<\/p>\n \n\t \n<\/p>\n \n\t <\/p>\n","protected":false},"excerpt":{"rendered":" Leek and Goat's Cheese Tartlets 4 med leeks, trimmed, halved and finely sliced large knob of butter 2 tbsp thyme leaves and 4 nice sprigs 375g block of puff pastry 4 good slices goats cheese [with rind] truffle oil or walnut oil [optional] Wash the leeks and drain. Heat the butter in a wide pan until sizzling, [don’t bun […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-179","jetpack-related-posts":[{"id":3211,"url":"http:\/\/wenvoe.org.uk\/?p=3211","url_meta":{"origin":4287,"position":0},"title":"Leek, Ricotta & Gruyere Tart","author":"Alan Williams","date":"1st May 2017","format":false,"excerpt":"Leek, Ricotta & Gruyere Tart 500g pack all butter shortcrust pastry Butter 2 large leeks, thinly sliced 250 ricotta 100ml double cream 2 eggs, beaten 2 tbsp chopped tarragon 100g gruyere cheese grated Heat the oven 180C fan. Butter a 23cm loose base tart tin. Roll the pastry, line the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":662,"url":"http:\/\/wenvoe.org.uk\/?p=662","url_meta":{"origin":4287,"position":1},"title":"Brie, Leek and Mushroom en Croute","author":"Alan Williams","date":"18th August 2016","format":false,"excerpt":"Ingredients 100g walnut pieces 2 tbsp olive oil, + extra for greasing 50g butter\u00a0 Chorizo and 200g mini Portobello mushrooms, sliced 150g baby button mushrooms, quartered 2 leeks, trimmed and thinly sliced 4 cloves garlic, finely sliced 2tbsp fresh thyme leaves + extra to garnish Grated zest of 1 lemon\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13997,"url":"http:\/\/wenvoe.org.uk\/?p=13997","url_meta":{"origin":4287,"position":2},"title":"Cod Loin with Bacon Crumble Topping: Spaghetti with Leeks, Gorgonzola and Walnuts","author":"Alan Williams","date":"14th February 2024","format":false,"excerpt":"Cod Loin with Bacon Crumble Topping 50g butter, room temperature 1 tbsp coarsely chopped tarragon leaves 4 rashers streaky bacon, chopped small 25g fresh white breadcrumbs 4 plump cod loins 1 tbsp flour, seasoned with salt and fresh black pepper 1 - 2 tbsp olive oil Fresh tender stem broccoli\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6075,"url":"http:\/\/wenvoe.org.uk\/?p=6075","url_meta":{"origin":4287,"position":3},"title":"Wild Mushroom Tartlets","author":"Alan Williams","date":"29th June 2019","format":false,"excerpt":"Wild Mushroom Tartlets 375g block of all butter puff pastry flour for dusting 25g butter 300g mixed wild mushrooms or just one type, cleaned and sliced 25g parmesan, finely grated small handful of parsley leaves, chopped 2 med garlic cloves, finely chopped 1 egg beaten Roll the pastry out on\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4625,"url":"http:\/\/wenvoe.org.uk\/?p=4625","url_meta":{"origin":4287,"position":4},"title":"Squash and Pasta","author":"Alan Williams","date":"26th May 2018","format":false,"excerpt":"Roast Squash with Moroccan Spices ! butternut squash, about 1kg 8 small shallots 1 tbsp. harissa 3 tbsp. garlic olive oil + extra for drizzling 450g can of butter beans, rinsed and drained 100g baby spinach leaves 1 rounded tsp clear honey To serve: Couscous flecked with chopped coriander, lemon\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8046,"url":"http:\/\/wenvoe.org.uk\/?p=8046","url_meta":{"origin":4287,"position":5},"title":"Chicken with a Leek and Bacon Cream Sauce","author":"Alan Williams","date":"12th August 2020","format":false,"excerpt":"MR GREEDY\u2019S Chicken with a Leek and Bacon Cream Sauce 4 chicken breasts 3 leeks, sliced and washed 200g smoked streaky bacon, cut into slices 300ml double cream 80g flour 80g butter 300ml whole milk Good knob of butter for frying 300g strong mature cheddar cheese, grated Salt and black\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/4287"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4287"}],"version-history":[{"count":2,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/4287\/revisions"}],"predecessor-version":[{"id":4289,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/4287\/revisions\/4289"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4287"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n
\n