You've been waiting for the sequel, we've been waiting for the sequel — everyone's been waiting for London-based chef Yotam Ottolenghi's follow-up to his smash hit cookbook Plenty. The wait is over: Plenty More is on the shelves. Get to know the vegetarian dishes you love on a more intimate level and add a few to your repertoire. Meat-free food simply doesn't get better than this.
I have done it before, and I am doing it again here, that is, placing leek right in the center of a substantial stand-alone dish. This is not trivial for a vegetable that is normally given the side job of flavoring other things, like stocks and soups. I find the creaminess of leeks and their sweet oniony flavor very satisfying. This dish, with its jewel-like currants, makes an elegant starter. Use long, relatively thin leeks if you can find them; otherwise, just halve their number.
Ingredients
- 8 small leeks, white parts only (2 pounds)
- 2 bay leaves
- 2 cloves garlic, thinly sliced
- Scant 1 cup dry white wine
- 3 tablespoons olive oil
- 1 small red onion, finely chopped
- scant 2 1/2 tablespoons dried currants
- 1 tablespoon cider vinegar
- 2 teaspoons superfine sugar
- 2 tablespoons sunflower oil
- 3 1/2 ounces goat's curd or a creamy goat cheese
- 1 tablespoon chervil leaves or flat-leaf parsley
- salt and black pepper
Directions
- Cut the leeks crosswise into two segments, each about 4 inches long, and wash well.
- Lay all the leeks on the bottom of a large, shallow pan and add the bay leaves, garlic, wine, olive oil and about 1 cup water, so that the leeks are half covered in liquid.
- Add 3/4 teaspoon salt and some black pepper, place over medium heat and simmer gently for about 30 minutes, until a knife can be inserted into the leeks without any resistance. Turn the leeks over once or twice during cooking so that they are cooked evenly.
- Using a slotted spoon, remove the leeks from the pan and place on a plate to one side.
- Strain the remaining cooking liquid into a small saucepan and reduce over high heat until you are left with just 3 tablespoons. This should take between 12 and 15 minutes.
- Remove from the heat and add the onion, currants, vinegar, sugar, 1/4 teaspoon salt and some black pepper.
- Set aside to soften and marinate.
- Heat the sunflower oil in a large sauté pan over medium-high heat.
- Carefully add the leeks and fry for 2 minutes on each side, until lightly golden.
- Transfer to a plate and set aside to cool.
- To serve, divide the leeks among four plates. Dot with the cheese, spoon the onion and currant dressing over the top and finish with the chervil.
Find more leek recipes on Food Republic:
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