Poached Leeks with Walnut Vinaigrette
Serve these leeks as a first course or antipasti with plenty of crusty bread or alongside a simple roast chicken.
INGREDIENTS
Leeks
1kg baby leeks, root end left intact, well washed
2 cups chicken stock
Vinaigrette
3 tablespoons walnut oil
1 tablespoon
white wine vinegar
1 tablespoon Dijon mustard
sea salt and freshly ground black pepper
1⁄2 cup walnuts – toasted and roughly chopped
1 tablespoon olive oil
chopped Italian parsley to garnish
METHOD
Place the leeks in a large sauté pan with the chicken stock.
Season with salt and pepper.
Cover the pan and poach for 5 minutes then turn the leeks over and poach until tender. Cooking time will depend on the size of the leeks.
In a bowl whisk together the walnut oil, white wine vinegar and mustard and season to taste.
Drain the leeks on paper towels and place them on a serving platter.
To Serve: Soon over the vinaigrette, scatter with toasted walnuts and chopped parsley.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!