Braised Leeks Apples Recipes

BRAISED CHICKEN THIGHS AND APPLES

Steps:

• Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
• Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
• Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.

BRAISED LEEKS

Steps:

• Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
• In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
• Sprinkle with thyme and cook one minute more.
• Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
• Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

BRAISED LEEKS & APPLES

Steps:

• Arrange the leeks and apple wedges in a single layer in a wide, shallow casserole dish with a lid. Poke the sprigs of thyme in among the leeks and pour over the stock. Season and dot the butter on top.
• Place over a medium heat, bring to the boil, then put the lid on and gently simmer for 15 mins or until the apples and leeks are tender.

CHEDDAR DOGS WITH CIDER-BRAISED LEEKS AND APPLES

Steps:

• Melt butter in large skillet over medium heat. Add leeks and apple. Cover; cook until tender, stirring occasionally, about 8 minutes. Mix in caraway and allspice; season with coarse salt and pepper. Add hard cider; bring to boil. Reduce heat to medium-low. Simmer, uncovered, until most of liquid is cooked away, about 16 minutes.
• Arrange buns or rolls on plates. Spread each with mustard, then top with grilled hot dogs. Sprinkle dogs with cheese and top with leek mixture.

BRAISED SHORT RIBS WITH POTATOES AND APPLES "RISOTTO STYLE"

Steps:

• Make the short ribs:
• Pat the short ribs dry and place in a large bowl. Sprinkle with 1/2 teaspoon salt. Cover and refrigerate 24 hours.
• Position a rack in the middle of the oven and preheat to 325°F.
• In a heavy, large ovenproof pot over moderately high heat, heat 1/4 cup olive oil until smoking. Working in 2 batches (wipe the pan clean and add remaining 1/4 cup oil between batches), sear the ribs, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer the ribs to a large bowl. Do not clean the skillet. Add the onions, garlic, carrots, celery, and apples to the pot. Over moderately high heat, sauté until the vegetables and apples start to soften, about 15 minutes. Add the wine and bring to a boil, scraping up any browned bits. Add the tomato purée and chicken stock then return the ribs, along with any accumulated juices, to the pot. Make sure the ribs are completely covered with liquid; add water or additional stock if necessary. Sprinkle with the remaining 1/2 teaspoon salt and the pepper and stir in the bay leaves. Cover the pot, transfer it to the oven, and braise the ribs for 2 hours.
• Uncover the ribs and continue braising until the meat is tender and starting to fall off the bone, about 45 minutes. Gently remove the ribs from the pot and transfer to a large bowl.
• When the ribs are cool enough to handle, trim any excess fat and, if desired, remove meat from the bones.
• Pour braising liquid through a fine-mesh sieve into a clean large pot, pressing on any solids. Discard the solids and skim any fat from the braising liquid. Place the braising liquid over high heat, cover, and bring to a boil. Lower the heat and simmer, uncovered, until slightly reduced, about 20 minutes. Return the ribs, along with any accumulated juices, to the pot and simmer until heated through, about 5 minutes. DO AHEAD: The short ribs can be prepared ahead and refrigerated, in the braising liquid, up to 2 days. Reheat the short ribs in their braising liquid in a large, heavy pot over moderately high heat.
• Make the potatoes and apples:
• Line a baking sheet with 2 layers of paper towels.
• In a medium saucepan over high heat, bring salted water to a boil (use about 1 tablespoon salt for every 4 quarts water). Add the potatoes and apples and boil, uncovered, until just starting to get tender, about 3 minutes. Drain the potatoes and apples and transfer to the paper-towel-lined baking sheet to cool.
• In a small, heavy saucepan over moderate heat, heat 1 tablespoon butter until melted. Add the onion and garlic and sauté until soft, about 5 minutes. Add the wine and cook until evaporated, about 2 minutes. Add the potatoes, apples, and chicken stock and simmer, stirring constantly, until the liquid is absorbed and the mixture is creamy and slightly thickened, about 12 minutes. Remove the pot from the heat and stir in the cheese, the remaining tablespoon of butter, and lemon juice. Sprinkle with salt and pepper.
• To serve:
• Divide the apples and potatoes among 6 plates. Arrange 1 short rib on each plate then drizzle with braising liquid and serve immediately.

PHEASANT BRAISED WITH LEEKS, CIDER & APPLES

Steps:

• For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.
• Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened - about 8 mins. Add the apple slices and cook until starting to colour on both sides.
• Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.
• After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.
• Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.