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Buy leeks which
look fresh and healthy. The white part should be firm and unblemished
and the leaves green and lively. As leeks do not keep particularly well,
it is best to buy them as and when you need them. If you need to store
them, trim away the top of the leaves and keep them in the salad drawer
of the fridge or in a cool place. After several days they will begin to
shrivel.
Preparing : It is important to wash
leeks thoroughly before cooking as earth and grit lodges itself between
the white sections at the base. To prepare leeks, cut away the flags
(leaves) and trim the base. Unless the leek is extremely fresh or home
grown, you will probably have to remove the first layer of white; then
cut a slit from one end to the other through to the center of the leek.
Wash under cold running water, pulling the sections apart so that the
water rinses out any stubborn pieces of earth. If you slice the leeks -
either slice thickly or thinly - place them in a colander and rinse
thoroughly under cold water.
Cooking : Leeks can be steamed or
boiled and then added to your recipe, or fry sliced leeks gently in
butter for a minute or so and then cover with a lid to sweat so they
cook without browning. Unlike onions, leeks shouldn't be allowed to
brown; they become tough and unappetizing. They can be stir-fried,
however, with a little garlic and ginger. If they begin to cook too
fiercely, splash with a little stock and soy sauce and simmer until
tender.
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