<h1>The Australian Calendar Welcomes Spring, But the Weather in Frosty Victoria Says Otherwise</h1>
<p>While the Australian calendar indicates the arrival of spring, the chilly weather in my part of Victoria seems to have other plans. But I’m certainly not complaining, as this is the perfect time for leeks and brussels sprouts to shine.</p>
<h2>Unleashing the Full Potential of Leeks</h2>
<p>Leeks, with their dark green tops, are the epitome of “cabbagey” flavor among alliums. Many recipes only call for the tender, milder white parts of the leek. However, don’t be quick to toss out those greens! Give them a good rinse and freeze them for later use in flavoring stocks and soups. Think of them as the savory equivalent of a precious vanilla bean.</p>
<h3>Taming the Notoriously Sandy Leeks</h3>
<p>Leeks are notorious for being sandy, especially in their folds. If you’re only using the white parts for a dish, the best way to remove the grit is to trim off the green tops (remember, don’t throw them out!), slice the leek in half vertically, rinse it thoroughly under the tap, then slice and soak it in cold water. This not only helps the grit settle at the bottom of the bowl but also revitalizes the leeks, making them extra juicy like they’ve just visited a day spa.</p>
<p>Remember, when you need the leeks to absorb maximum flavor, be sure to cut them against the grain into discs or semi-circles. However, if you want them to stay slippery and silky for a stir-fry or as a delicious topping for steamed fish, slice them into batons and then julienne along the grain.</p>
<h4>Embracing the Brussels Sprouts Craze</h4>
<p>If leeks are considered the cabbagey alliums, then brussels sprouts are the cabbage in miniature form. And just like regular cabbages, you mustn’t overboil or underseason them. When cooking brussels sprouts, it’s important to slice them in half to ensure that the inner sanctums receive heat quickly while the outer leaves remain perfectly cooked. You can also deliberately undercook them by blanching for five minutes, draining, and relying on residual heat to finish the job. Alternatively, you can roast them in a super-hot oven until charred or deep-fry them for a unique texture and taste experience.</p>
<h2>Leek and Brussels Sprout Colcannon Recipe</h2>
<p>Colcannon can be likened to a croquette without its outer coat. The best part, the filling, shines in all its pure, velvety, buttery glory. Typically, colcannon is made with mashed potato and green cabbage, but we’re stepping outside the box by using brussels sprouts alongside leeks. This dish can be paired beautifully with smoked fish, roasted vegetables, or grilled chops.</p>
<p>If you’re in a hurry, you can use leftover mashed potatoes for an express version of this recipe. Simply sauté the leeks and brussels sprouts, then fold them into the warmed mash. And if you want a tasty surprise, make extra colcannon and transform the leftovers into fritters or shape them into patties or logs. Dip them in flour, then egg, coat them with breadcrumbs, and shallow fry for a satisfying encore.</p>
<h3>Ingredients (Serves 6):</h3>
<ul>
<li>1kg washed, starchy potatoes (such as coliban), peeled and cut into roughly 3cm chunks</li>
<li>1 large leek, with green parts trimmed but kept intact</li>
<li>6-8 medium-large brussels sprouts (250g)</li>
<li>60ml extra-virgin olive oil (1/4 cup), plus extra for serving</li>
<li>150g butter</li>
<li>2 bay leaves, fresh or dried</li>
<li>1/2 tsp white peppercorns, finely crushed, plus extra for serving</li>
<li>125ml milk</li>
<li>125ml cream (pouring cream, thick cream, sour cream, creme fraiche – your choice!)</li>
<li>Chopped chives, for serving</li>
</ul>
<h3>Instructions:</h3>
<p>1. Place the potatoes in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil. Reduce to medium heat and simmer for 20 to 25 minutes until the potatoes are fork-tender.</p>
<p>2. While the potatoes cook, slice the leek in half lengthways and wash thoroughly. Finely slice into semi-circles, including the green parts. Place in a salad spinner filled with cold water to remove any remaining grit.</p>
<p>3. Shred the brussels sprouts very finely against the grain and set aside. If the sprouts are large, slice them in half first and shred from the flat side.</p>
<p>4. Drain and spin-dry the leeks. Heat a large, heavy-based frying pan over medium-high heat. Add the olive oil and half of the butter. When the butter is foaming, add the leeks, bay leaves, crushed white peppercorns, and salt to taste. Sauté for one minute, tossing to combine. Cover with a lid and sweat for 10 minutes. Then add the shredded brussels sprouts, toss to combine, cover again, and sweat for another 10 minutes.</p>
<p>5. Drain the potatoes well, then return them to the pot and let them steam-dry for one to two minutes. Mash the potatoes with a potato masher to your preferred consistency (smooth or chunky).</p>
<p>6. In a small saucepan, gently warm the milk and cream. Add the milk-cream mixture and the remaining butter to the mashed potatoes. Stir well to combine. Remove and discard the bay leaves from the leek and brussels sprouts mixture, then fold the mixture into the mashed potatoes.</p>
<p>7. To serve, place the colcannon in a large shallow serving bowl. Drizzle with extra-virgin olive oil and sprinkle with chopped chives and crushed white peppercorns.</p>
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