Hello ''cooking tutorials'' community, we are pleased to share this french country LEEKS VINAIGRETTE Recipe with you.
a perfect and simple little meal with a dressing of local walnut oil and minced shallots and parsley. Served with hard-boiled eggs, it is a filling lunch.

INGREDIENTS

5 medium sized leeks, dark greens trimmed
1 shallot, minced
1 handful curly parsley, chopped
4 hard-boiled eggs
1 small handful chives, chopped
6 tbsp. walnut oil
6 tbsp. sunflower oil
2 tbsp. apple cider vinegar


METHOD

1. Fill a big pasta pot with water and bring to a boil. Salt the water. To prepare the leeks: slice the root end off very close to the roots. If you cut too much off, the individual leaves will not stay together but will all separate. Cut each leek in half lengthwise and then each half in half again. If you have tiny leeks, you can simply cut them in half and not bother quartering them. Rinse them thoroughly under cold running water making sure to get all the grit out from between the outermost leaves.

2. Once the water has come to a boil, put the leeks in the water bending them gently to fit inside the pot. Allow to gently boil for 30 to 40 minutes until they are tender throughout. Remove them from the water and let them drain and cool throughly in a colander.

3. Slice the hard-boiled eggs in half and arrange them on a plate then sprinkle with the chopped chives.

4. To make the vinaigrette, combine the walnut and sunflower oils, the vinegar, and salt and pepper to taste in a small jar, cover with a lid, and shake well to emulsify.

5. Serve the leeks warm or at room temperature sprinkled with the shallot and parsley and with the eggs on the side. You may have leftover vinaigrette but that is never a bad thing.

serves 4

Health Recipes Vegetarian recipes

04:02

Hello ''CT'' community, we are very glad to share with you this Crispy Fried Brussels Sprouts Recipe with Mom's Chili Fish Sauce.
You might have some left over chili fish sauce dip, but that's ok. Save it for your next batch of fried brussels sprouts, egg rolls, fresh fries or even baste the sauce on steak or chicken. It's a winner! Also, depending on your size of brussels sprouts, cut them to appropriate bite sized pieces. If your brussels sprouts are small, cut them in half. If they are very large, cut them in quarters. How ever you decide to cut them, make sure they're all about the same size so that they can cook evenly in the hot oil.

Ingredients:

2 pounds brussels sprouts, ends trimmed and quartered
oil for frying

For Chili Fish Sauce

1 cup water
1/2 cup fish sauce (use Tamari for Gluten Free)
2 tablespoons sugar
2 fresh chiles, minced (or to taste)
3 tablespoons minced garlic
3 tablespoons fresh lime juice

For slurry:

1 Tablespoon corn starch
1 Tablespoon water

Directions:

1. Make the Chili Fish Sauce: Combine all chili fish sauce ingredients in a medium sauce pan. Bring the sauce to a boil. As the sauce is coming to a boil, make the corn starch slurry by combining the cornstarch and water in a small bowl. Make sure to stir the slurry well and break up any lumps of cornstarch.
2. When the fish sauce comes to a boil, gently stir in the corn starch slurry. Slowly stir the sauce till it thickens. Once the chili fish sauce thickens, turn off heat. Allow chili fish sauce to cool.
3. Fry the Brussels Sprouts: In a large work, deep pot or dutch oven, fill oil to about two inches high. Heat the oil to about 350 to 375 degrees. Test the oil by frying one piece of brussels sprouts first. If it sizzles and cooks quickly, then the oil is ready.
4. Fry the Brussels sprouts in batches, so start by frying about 1/4 of the brussels sprouts till they are golden brown. Remove them from oil and blot them on paper towels to remove excess oil. Repeat the frying for the rest of the brussels sprouts.
5. Once all brussels sprouts are fried and crispy, combine them in a large bowl. Toss the crispy brussels sprouts with the chili fish sauce and serve warm.

Chicken Recipes Health Vegetarian recipes

03:55

Suit to our ‪#‎Autumn_program‬, we are pleased to share with you this lovely Kale, Cranberry, and Sausage Stuffed Acorn Squash recipe to make in this season. Enjoy it!

INGREDIENTS :

2 large acorn squash
2 tablespoons extra virgin olive oil, divided
1/2 tablespoon maple syrup
pinch of sea salt
1/2 large yellow onion, chopped
2 celery stalks, chopped
3 cups chopped or torn Tuscan kale
1 cup vegetable broth
1/3 cup dried cranberries
1-2 cooked Italian sausages, cut into bite-sized pieces use vegetarian)
3 cups stuffing mix (or 1 bag Mrs Cubbison's corn bread stuffing)

METHOD :

Preheat the oven to 400 degrees F.

Cut the squash in half lengthwise and scoop out and discard the seeds with a spoon. Drizzle or brush cut edges and inside of squash with 1 tablespoon olive oil and syrup. Sprinkle with salt. Place on a rimmed baking sheet and roast for 20 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and celery and saute until softened. Add the kale and continue to saute until tender, adding a tablespoon of water and covering if needed. Add the vegetable broth, cranberries, sausage, and stuffing mix and stir to combine. Cook for one minute and remove from heat.

Fill roasted squash with the stuffing. If there is extra stuffing, bake it in a small casserole dish. Cover stuffed squash with foil and bake for 20 minutes. Remove foil and bake for 10 minutes longer to brown the top.

Makes : 4

Chicken Recipes Health Recipes Vegetarian recipes

06:36

If you like kedgeree you'll love this easy variation on that theme, using good British ingredients to flavour the plump, juicy grains

Ingredients
- about 750ml vegetable, chicken or fish stock
- 2 tbsp olive oil
- 1 large leek, finely sliced
- 250 g risotto rice
- 125 ml white wine or dry sherry
- 1 undyed smoked haddock fillet, finely chopped
- 1 spring onion, finely chopped, to garnish
- 1 tbsp parsley, finely chopped, to garnish
   black pepper

Method
1. Pour the stock into a small saucepan and slowly bring it to a simmer.
2. In a large saucepan, heat the oil. Add the sliced leek and cook, stirring, over a medium heat for 5 minutes or until wilted and golden. Add the rice and cook, stirring, for 3 minutes or until the rice grains are glistening with oil and are becoming fragrant.
3. Pour the white wine or sherry into the rice and allow it to bubble away. Add a ladle of hot stock from the other saucepan and cook, stirring, until it has been absorbed by the rice. Add another ladle of hot stock and cook, stirring, until it has been absorbed by the rice. Repeat this process for about 17 minutes or until the rice is just tender and still has some bite to it.
4. Add another ladle of hot stock and stir the chopped smoked haddock into the rice. Continue cooking for another 2-3 minutes. Season to taste with a little salt and plenty of black pepper. Divide amongst serving dishes and scatter with the finely chopped spring onion and parsley before serving.

Prep time: 5 min
Cook time: 25 min
Serves: 4

Health Vegetarian recipes

03:27

Ingredients:
- 300 g trimmed leeks, finely sliced
- 200 ml light vegetable stock
- 200 g trimmed brussels sprouts
- 2 tbsp freshly squeezed lemon juice
- salt and black pepper

METHOD:
1. Place the leeks in a large saucepan and add the stock. Bring to the boil, cover and simmer on a low heat for 5 minutes before adding the sprouts.
2. Stir, replace the cover and simmer again for 4-5 minutes until starting to soften. Drain then season and stir in the lemon juice, just before serving

Prep time: 10 min
Cook time: 10 min
Serves: 4

Health Vegetarian recipes

03:07