Leek Wrapped!

All those fancy little portions served on a white platter is the inspiration to this small portioned appetizer. Not everyone is a fan of chicken liver right? I don’t know how. Ok, in that case I could be the weirdo, since who is in their senses doesn’t like mangoes. Moving on :)

So, the whole point is to take advantage of the subtle flavor and mild crispness of the leek hence I experimented with something strong flavored as chicken liver.
Ingredients:
One large Leek
200 gms of chicken liver
3 large pods of garlic
2 tbl spoons of olive oil
Salt and pepper to taste
Process:
In a hot pan, add two tbl spoons of olive oil. When the oil is warm enough throw in the chopped pieces of garlic and let them turn golden brown. Take in the aroma. Add the chopped liver and let it fry till they are cooked. Add salt per your taste and two tbls spoons of pepper. When the liver turns gorgeous brown, it is cooked.

In the meantime boil the chunk of leek with a pinch of salt. Here we need to be careful to not overcook it else we will lose the crunchiness. You could use a fork to poke and see if the outer layer is cooked. If yes, then drain the water, make one long slice vertically. Separate the layers and make beds of leeks. Keep aside.

Now, throw in the boiled livers in a grinder to make a thick paste. You could also squeeze some lime juice into it.

Serving suggestions: You could have a generous blob of each leek bed and leave it open, or carefully roll the bed over. I guess you eventually end up rolling them for the sake of convenience. Enjoy.
Tip: Also, when frying the pieces of liver, you could also opt to add some amount of tomato puree and red chili powder and a pinch of paprika if you wish to add a little more zing.

POtato Leek Soup

Soup served cold...always interested me. A simple light soup with a zing of a herb and a soft creamy taste to add a rich comfort food taste. Thats all I wanted. Palla suggested a potato leek soup, hence when we were at Gourmet, picked up two sticks of leeks along with some kale, fennel and thyme too (oki unnecessary information). So here is how :
Ingredients:
Two big bada boom sized potatoes, boiled with salt and then mashed with a spoon.
Two sticks of leek, finely chopped
6 pods of garlic, finely chopped
2 tbl spoons of fresh cream
salt and pepper to taste
Process:
I guess the ingredients themselves speak for the dish as to how easy it is going to be to cook it. To a hot pan, add a little Olive oil and let the pan heat up. Now throw in the garlic pieces and saute them for about a minute, add the leeks to it and let them turn light green in color. Make sure that none of these ingredients turn golden brown. Now are the mash potatoes and after a good stir and a little of water and mix all the 3 ingredients well. Lid it for about 5 mins.
Now I chose to whisk it once with an electric blender and form an even...err...soup. Add the dash of cream with salt and Pepper.
Enjoy :)