Leeks contain vitamins A and K, along with B vitamins. The B vitamins may support heart health by keeping levels of homocysteine in check (elevated levels of homocysteine are associated with many health problems).
Asparagus, what an amazing food…. just one serving of asparagus provides over half of your recommended daily allowance of the B vitamin folate. Besides keeping your heart healthy, folate is necessary for blood cell reproduction and normal growth.
1 pack of PECK sausage hearts (2 hearts) or use Fair & Square sausages cut to shape!
300ml low fat crème fraiche
2 Leeks trimmed and chopped
2 cloves garlic, crushed
2 Tablespoons of grain mustard
1 Tablespoon of chopped tarragon
125g Prepared asparagus tips
375g Baby miniature potatoes
1 Tablespoon of light olive oil
Cracked black pepper
1 Small bag of watercress leaves to garnish
Gluten free – check your grain mustard is gluten free as some contain wheat flour.
Preparation time – 45 minutes
Cooking time – 1 hour
Pre-heat oven to 190c /gas mark 5
Cooking of dry baked baby potatoes
Simply place the miniature potatoes onto a baking tray and bake in the oven at 190c for 35 minutes till crisp and golden, remove from the tray and place into a serving bowl to serve along side the dish.
In a thick bottomed pan add the olive oil and the chopped leeks and gently cook for 10 minutes on a low heat and allow the leeks to soften but not colour.
Add the crushed garlic and cook for a further minute, then add the crème fraiche and grain mustard and bring to a gentle simmer for a further 12 minutes.
When the sauce is thick and coats the back of a spoon add the chopped tarragon and a few good twists of black pepper. Remove from the heat and set aside.
Cooking of Peck hearts
Simply place the Peck hearts under a grill on medium setting and cook for 15 minutes turning halfway through. Once cooked set aside ready to serve
Cooking of the Asparagus - al dente
Bring a pan of water to the boil and add the asparagus spears and cook for 35 seconds, drain the asparagus from the water into a colander and return to the pan and add a twist of black pepper, set aside.
Using a slotted spoon drain the leeks from the sauce and place into the centre of two serving plates. Now place the grilled Peck hearts on top.
Scatter around the asparagus spears and drizzle the sauce from the leeks around the plate and garnish with a few sprigs of watercress.
Serve with the dry baked potatoes alongside.
Serving Size: 770.25g
Total Fat: 51.79g