Spiced leek saladby Ben Smith |
| Preperation time: 10 mins Cooking time: 25 mins Serves: 4 |
| Recipe Ingredients |
| 8 small leeks, trimmed and cut into 4cm
pieces; 1 shallot, finely chopped; 1 small celery stick, finely chopped; 3 tbsp lemon juice; 75ml olive oil; 250ml water; 115ml dry white wine; pinch of dried thyme; 1 bay leaf; 4 sprigs flat-leaf parsley; 8 coriander seeds, lightly crushed. |
| Recipe Method |
| Cook the leeks in a pan of boiling water for 5
minutes. Drain and rinse under cold water. Meanwhile, put the oil, wine, shallots, lemon juice, thyme, celery, bay leaf, coriander seeds and 3 sprigs of parsley in a pan. Add the water and bring to the boil. Cover and simmer for 8 minutes. Add the leeks, cover and simmer for a further 10 mins. Using a slotted spoon transfer the leeks to a serving dish. Boil the liquid for 5 minutes and then pour it over the leeks. Remove the bay leaf. Leave to cool. Garnish with the remaining sprig of parsley to serve. |
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