Tave me presh (Baked leeks): Difference between revisions
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[ | Serve with [[mustard mash]]. | ||
===Chef's notes=== | ===Chef's notes=== | ||
Make sure that the [[Stock|stock]] you use is hot otherwise the [[Meat|meat]] could toughen. | Make sure that the [[Stock|stock]] you use is hot otherwise the [[Meat|meat]] could toughen. | ||
Revision as of 17:57, 23 February 2022
| Tave me presh (Baked leeks) | |
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Random recipe reviewHad this last night 5/5 The most perfect Fenland meal! Jerry |
| Servings: | Serves 4 |
| Calories per serving: | 714 |
| Ready in: | 1 hour 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour 15 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
Baked leeks and minced meat from Albania.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 ml olive oil
- 1.8 kg leeks, green parts removed and cut into 2.5 cm diagonal slices
- 225 g onions, chopped
- 450 g minced lamb, beef or chicken
- 2 tablespoons tomato sauce
- 2 red peppers, chopped
- Seasoning
- 500 ml hot meat stock or more if needed
Method
- Heat 60 ml oil in a deep saucepan and sauté the leeks until soft.
- Place the leeks in a baking dish.
- Heat the remaining 40 ml of oil in the pan and fry the onions and the meat.
- Add the tomato sauce, red pepper, seasoning and enough meat stock to cover and bring to the boil.
- Pour the meat mixture over the leeks and bake for 1 hour at 190° C (375° F - gas 5).
Serving suggestions
Serve with mustard mash.
Chef's notes
Make sure that the stock you use is hot otherwise the meat could toughen.
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