Charred Leeks With Honey And Vinegar Recipes

LEEKS WITH CHARDONNAY AND CREME FRAICHE

Steps:

• Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
• Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

CHARRED LEEKS WITH QUICK-PICKLED CHILES AND PEACH VINAIGRETTE

Steps:

• Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
• Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
• Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
• Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
• Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.

RUNNER BEANS & CHARRED LEEKS WITH VINAIGRETTE

Steps:

• Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.
• Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.
• Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.
• To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.
• Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.

CHARRED LEEKS WITH ORANGE SHERRY VINAIGRETTE

Steps:

• For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
• For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
• Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.
• For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
• For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
• Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.