Three-cornered leek (Allium triquetrum) is everywhere at the moment, and it seems such a shame that so many people walk past it. Instead choosing to buy at great expense regular leeks or spring onions from their local supermarket. Food-miles instead of food-steps.
There is much debate as to the qualities of three cornered garlic with two camps emerging. One side stating that it tastes like Ramsons (wild garlic) with a more pungent garlicky flavour. The other camp belives firmly that it is more akin to leek than garlic, and so the debate continues.
For me it has leeky, garlicky qualities. I know, sitting on the fence on this one. I leave the texture and taste for you to decide and start coming up with creative ways to use it.
Ingredients
- 1 cup of Thai jasmine rice (sticky rice)
- 4 cups of water
- 3tbsp Thai tom-yum paste
- 1 six inch strip of dried kelp (cut into small strips)
- 2 cloves of garlic (chopped)
- 300g smoked haddock (ripped or torn)
- Put rice, tom-yum paste, kelp and water into a pan and bring to a simmering boil.
- Cook for 10 minutes (Jasmine rice usually only needs this long).
- Add garlic and smoked haddock and simmer for s further 5 minutes.
- Stir often as the rice can start to stick to the bottom of the pan.
- Turn off heat, allow to cool, then serve in bowls.
Serves: 2
Where, when & how much of the three cornered leek goes in this recipe? There’s nothing about it here.
I was wondering the same and presumably you chuck in a handful of chopped three corner leek about a minute before the end?