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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.