There’s a Leek in My Kitchen!

The relationship that leeks, onions and garlic have in my cooking is almost criminal.

One would ask why use ingredients that almost fulfil the same function. To that I say, because I want to, and because I can!

Leeks, a part of the onion, garlic and shallot family, tend to be milder than their more popular cousins, the onion. They are, however, a feisty bunch as cooking them down takes a bit longer.

Left undercooked, they can be tough and fibrous and rather distasteful. Yuk. Leeks also take on a lot of dirt, mainly from how they grow and scoop up soil with each new layer that forms around the vegetable.

Here's the funny part. Leeks are not very popular in day-to-day African cooking. Why? People tend to shy away from them as they don't really know how to cook them or what they are.

The same I think applies to a lot of ingredients people may not be too familiar with. There is a quick dismissal of the ingredient with a shrug and an “oooh, what is that – no thanks”.

Food is all about adventure, discovery and trying out if something would work in a particular setting or dish or not. We need to move away from being a people who don't want to take food risks because we are scared if it turns out bad, we throw it all away and lose money.

If it doesn't work out, rescue it until it tastes like something. That, however, is a convo for another day.

Contemporary food explorers and wannabe foodies are, however, venturing into exploring and showcasing this vegetable. Leeks are also not the cheapest vegetable out there, so people are rather content with the onion.

Their flavour profile, because they are slightly milder, is hard for most to understand. I'd say the best way to get the most out of them is low and slow cooking. If a dish has an extended cooking time, say over 30 minutes, the leek will shine. Leek soup, the casserole below, leek and potato bake; the list is endless.

So next time you walk into a store and steal a glance towards the 'neglected' vegetables, remember that they too can stand and shine, not just as an accompaniment to something else you are preparing, but on and of their own accord.

Google recipes, read up on the ingredient and transform your cooking. It's not going to happen if you do not take the first step to want to be better. Then again, how fancy would it be to the person you are trying to impress when you tell them you are making a leek and mushroom chicken casserole?

Leek and Mushroom

Chicken Casserole

(Serves 4)

Ingredients

8 chicken pieces (a mix of drums and thighs)

3 leeks

2 cloves garlic, crushed

1 red onion, diced

1 yellow (normal) onion, diced

500ml white sauce (buy a ready-made sauce. Knorr has great sauces you only need to add water/milk to)

1 pack (300g – 400g) white button mushrooms, sliced

Spring onions (quantity your discretion really)

2 tablespoons butter

½ cup white wine

Salt and pepper to taste

Olive oil

Worcestershire sauce

Method

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