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Leeks

Leeks

Leeks

Recipe by Yotam Ottolenghi is chef/patron of Ottolenghi in London. One of the best recipes I found on line. Healthy and tasty

Ingredients

  • 8 long, thin leeks
  • 2 bay leaves
  • 2 garlic cloves, peeled and thinly sliced
  • 200ml dry white wine
  • 3 tbsp olive oil
  • 250ml water
  • Salt and black pepper
  • ½ small red onion, peeled and finely chopped
  • 20g currants
  • 1 tbsp cider vinegar
  • 2½ tsp sugar
  • 3 tbsp sunflower oil
  • 100g goat's curd (or a creamy goat's cheese)
  • 1 tbsp picked chervil leaves

Instructions

  1. First prepare the leeks. Discard the green part, then cut each leek widthways into two, each about 10cm long, and wash. Lay the leeks in a large, shallow pan, add the bay leaves and garlic, and pour in the wine, olive oil and water, so the leeks are half-covered in liquid. Season, then simmer gently for anywhere between 30 minutes and an hour, turning the leeks a few times during cooking, until a knife can be inserted through the middle without any resistance.
  2. Once tender, use a slotted spoon to transfer the leeks to a plate and set aside. Strain the liquid into a small pan and reduce over a high heat until you are left with two tablespoons of sauce. Remove from the heat, add the onion, currants, vinegar and sugar, and season. Set aside so the onion and currants soften in the residual heat while you finish off the leeks.
  3. Heat the sunflower oil in a large frying pan and fry the leek pieces for a couple of minutes a side, until lightly golden. Place on a plate and leave to cool to room temperature.
  4. To serve, divide the leeks between four plates. Top with small chunks of goat's curd, followed by the onion and currant dressing, and finish with a scattering of chervil.

Notes

putting leeks centre stage. Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying. (They also go well with sharp sauces and are brilliant fried.) This makes an elegant starter. Use long, thin leeks, if you can; if you can get only big brutes, just halve the quantity given here. Serves four.

http://justeatveggies.com/leeks/
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