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Pairings

Pairings | Leeks

The best wine - and other - pairings for leeks

The best wine - and other - pairings for leeks

March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )

Salmon with leeks and Chardonnay

Salmon with leeks and Chardonnay

In the general flurry of celebrations last week I missed out on St David’s Day (the patron saint of Wales) and the opportunity to write about leeks. Leeks tend to excite a certain amount of derision but I think they’re a fabulous vegetable, much milder, subtler and sweeter than onion and much more sympathetic to a fine white wine (for I think they go much better with a white wine than a red one).

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.

Leeks vinaigrette and Vermentino

Leeks vinaigrette and Vermentino

There were leeks everywhere you looked in the Languedoc last week so I decided to make a classic dish of leeks vinaigrette (and finely sliced serrano ham) as a starter for Sunday lunch with friends. Despite the vinegar and mustard in the dressing it’s not a sharp dish - the dominant note is the delicate, sweet, oniony taste of the leeks so I was looking for a light, unoaked white which wouldn’t mask that flavour.

Cullen skink (smoked haddock and leek chowder)

Cullen skink (smoked haddock and leek chowder)

If you can't face the thought of haggis on Burns' Night how about a warming bowl of deliciously creamy cullen skink - the Scots' answer to chowder?

Celeriac, leek, chestnut and cranberry pies

Celeriac, leek, chestnut and cranberry pies

If you're vegetarian - or catering for one - you expect more than the Christmas sides while everyone else tucks into the turkey. This delicious pie from Rachel Demuth of Demuths Cookery School in Bath fits the bill perfectly.

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