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.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.