LEEKS the vegetable

Post by **martynsnowman** » January 28, 2013, 11:36 am

can you buy leeks in udon ? i,ve tried the open markets but cant find any
onions are a bit to strong for my fishermans pie recipe .

Post by **BobHelm** » January 28, 2013, 11:43 am

I have seen them in the big Supermarkets before now.
However I think that they are 'seasonal' there, so all or nothing...

You might want to try shallots as an alternative to onions, or chop then boil the onions for about 5 minutes. Then discard the water which will contain a lot of the onion 'tang'...

Post by **Asiaphile** » January 28, 2013, 12:37 pm

I bought a pack (3 pcs) at Tesco's (UD) a few days ago

Post by **weedwacker** » January 28, 2013, 1:52 pm

I saw them yesterday at the royal project store down stairs of complex across from topps market

Post by **udonfox** » January 28, 2013, 2:01 pm

I have also seen them in Macro in the past.Quite partial to leeks myself.

Post by **tamada** » January 29, 2013, 10:55 am

Asiaphile wrote:I bought a pack (3 pcs) at Tesco's (UD) a few days ago

Interesting to see what price you paid in Tesco as that is Royal Project brand as carried in their own store and spotted by weedwacker.

Post by **udonfox** » January 30, 2013, 1:22 pm

Went shopping in the Big C ( previously Carrefore) on the ringroad yesterday,plenty of fresh leeks in stock.185 baht per kilo,around 45-47 baht for a pack of 3.
Cheers !!!!

Post by **Barney** » January 30, 2013, 1:37 pm

MMMMM leeks (or is that Daffodils), the most inspiring thing to come out of Wales.

For those whom haven't tried or cooked Leeks and want to attempt them this one is the more basic methods to start with.

2 1/2 lbs leeks
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
2 tablespoons butter
1 cup low sodium chicken broth or 1 cup vegetable broth, for vegetarian style
Directions:
1 Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
2 Cut leeks lengthwise in quarters, then into about 1-inch squares.
3 Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes.
4 Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender.
5 Raise heat to medium, uncover and let juices reduce to about half.
6 Be careful not to let burn.
7 Taste and adjust seasoning, serve hot.
8 Makes about 2-4 servings, depending on what you're using them for.
You could throw in some garlic if you like.

Post by **Asiaphile** » January 30, 2013, 2:33 pm

tamada wrote:Interesting to see what price you paid in Tesco as that is Royal Project brand as carried in their own store and spotted by weedwacker.

I think it was B45. They carry a lot of the Royal Project veggies, so they are not exclusively sold by the RP store. If I'm not mistaken I even saw their vegetables in Tops, which is just a few steps away from their store.

KB_Texas · Post by **KB_Texas** » January 30, 2013, 3:23 pm

Here is my favorite use for leeks...vichyssoise:

http://www.food.com/recipe/anthony-bour ... ise-136057

REALLY nice on those hot Thailand summer days when it is so hot that you don't really feel like eating!

KB

disclaimer: This is definitely NOT diet food!!!!
For one 375 g serving:

Calories 497.5
Calories from Fat 345 69%
Total Fat 38.4 g 59%
Saturated Fat 23.4 g 117%
Cholesterol 131.4 mg 43%
Sodium 227.0 mg 9%
Total Carbohydrate 34.2 g 11%
Dietary Fiber 3.7 g 14%
Sugars 6.5 g 26%
Protein 6.9 g 13%

Post by **thalenoi** » February 1, 2013, 6:40 am

85B/kilo Macro

Post by **tamada** » February 1, 2013, 11:24 am

Mrs Tamada reliably informs me that leeks or 'hom cheen' (Chinese Onions), are indeed a seasonally available veggie in these here parts.

I am keeping my eyes peeled for the rhubarb that the Royal garden project also sells around this time of year.

Post by **pomps** » May 25, 2014, 9:02 pm

Maybe Western style leeks at Villa market if Tops have a supply.Depends on the imported cost/price.