August 02, 2017
Lunch, Main Dish, Side Dishes,
Pork, Ham, Dairy, Vegetables, Leek , British, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs more
Add toRecipe Book
Add toShopping List
"Carmarthen Ham, from Carmarthen in West Wales – local legend suggests that the Romans took the recipe for Carmarthen Ham back with them and this is the origin of Parma Ham. I do have a fondness for procuitto, and that seems to be a worthy substitute! Found this recipe on BBC good food..."
Cut leeks in half lengthways, wash thoroughly, then thinly slice.
Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in color, about 5-10 mins.
Remove from the pan and allow to cool to room temperature.
Stir in the grainy mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese.
Serve with toasted sourdough bread - optional.
There is probably no better gift that you can give Mom than a homemade gift. And what...
It's that time of year again to take advantage of great weather and to smoke your...
Kick start your day with one of these delicious fruit smoothies.
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......
Well, as they say... good intentions are absolutely every...thing! Right? Well,...