30 mins
Olive Oil Braised Leeks & Peas with Feta and Dill
Recipe by Graham
Olive Oil Braised Leeks & Peas with Feta and Dill is lovely recipe either as a main course with another vegetable or just as it is as a side dish or starter. Just remember to cook the leeks gently and don't let them colour. You can replace the feta and dill with crumbled ricotta and mint of you wish.
Baked Sausages with Apples, Raisins & Cider 
Baked Sweet Potato, Chorizo, Mushrooms and Egg Ingredients for Olive Oil Braised Leeks & Peas with Feta and Dill
Currently displaying quantities in US Imperial Measurements
How to Cook Olive Oil Braised Leeks & Peas with Feta and Dill
- In preparation, peel and crush the garlic, and zest half the lemon. Make the chicken (or vegetable) stock from a stock cube.
- Remove the coarser outer leaf (or leaves) from the leeks and trim away the dark greem leaves at the top. Remove the root section at the bottom. Discard these and cut the tender white stem into 4cm (1½") lengths. Wash well to make sure you have removed any trapped soil.
- Heat the oil in a heavy-based pan and gently cook the leeks over a medium heat for about seven minutes. Don't allow them to colour. Add the stock and the garlic, bring to the boil, then immediately reduce the heat to low. Season with salt and freshly-ground black pepper then cover with a lid.
- Cook for 10-12 minutes until the leeks are just tender (check with the point of a knife). Add the peas and cook until they are tender. If you are using frozen peas, you'll find that they require very little cooking - they more or less just heat through. Sprinkle with lemon zest and check the seasoning. Transfer to a bowl or shallow dish and scatter with dill and feta. Drizzle with more oil and serve.
Reviews of Olive Oil Braised Leeks & Peas with Feta and Dill
| April 23 2020 This is the sort of food that's right up my street - light, tasty and original. Definitely a keeper. bonzo_dog (1 review) |
Your Rating
(click a star to select)
What To Eat Tonight
Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.
Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.
Oh, bacon, bacon, bacon. What can we say? Seen by many as a true gift from the gods, bacon is just so tasty, so versatile and so more-ish.
Other Vegetables Recipes
Horseradish Mash is a new twist on an old classic, and there's nothing like the old classics to get the mouth watering. Particularly good with beef.
As kids, we always loved Bubble and Squeak. This version simply adds another dimension to the more usual recipe.
Everybody has their own way of cooking and presenting okra. In this recipe for Okra and Tomatoes I show you a really simple and effective way.
