Thursday, 1 March 2012


I've had a few lew leaks in my house of late, but with a little gentle persuasion (some would call it nagging-such an ugly word) J has finally did the repairs.  I daren't bring up the missing bit of skirting again, which have I told you I have been asking for since T-Mobile launched their first smart phone? (3yrs ago-yes really)

Anyway, today being St.David's Day, Prince Charles presents the Welsh Guard with leeks which he probably tells them are straight from his organic Duchy estates *clears throat*.  TBH Charlie I think they'd much prefer a bonus.

For those who plan to do something with them here's a wee recipe that my kids love and in which, the presence of  vegetables, doesn't resort in them pushing said offending articles round with their forks. 



  • 30ml/2tbsp vegetable oil
  • 2 leeks, cleaned and sliced
  • 350g/12oz baby carrots
  • 450g/1lb turkey
  • 30ml/2tbsp chopped fresh tarragon or 10ml/2tsp freeze dried
  • 100ml/4floz dry white wine
  • 300ml/1/2pt poultry gravy
  • 60ml/4tbsp half fat crème fraiche
  • salt and freshly ground black pepper
  • chopped fresh tarragon to garnish, if liked
  • serve with rice or mash

  • Directions

    1. Heat the oil in a large pan, brown off turkey and set aside.  Add the leeks and carrots to pan and sauté for 4mins. Add the turkey, tarragon, wine and gravy and bring to the boil. Cover and simmer for 6mins.
    2. Remove the lid, and simmer for a further 5mins. Stir in the crème fraiche and season to taste. Remove from the heat. Spoon into a serving dish, scatter over the parsley and serve with rice or mash.
    This can be frozen and reheated in the popty ping or microwave to the non Welsh. :)

    No comments:

    Post a Comment

    Please feel free to leave your comments, ideas and links to other good blogs.