SWEET-AND SOUR LEEKS WITH EGG, PEPPERS, CHIVES AND CREAM
4 to 6 Servings
I have always loved the French classic poireaux à la vinaigrette. With this recipe, however, the dish is given a boost from the peppers (I use good-quality Spanish ones from the jar), the chives and a touch of cream for added richness. Beware of under-cooking the leeks in the steamer: al dente is not nice.
FOR THE LEEKS
4-6 medium-sized leeks
2-3 pieces cooked red pimento pepper, chopped into smaller pieces
2 hard-boiled eggs
1T chives, finely chopped
FOR THE DRESSING
1.5T sherry vinegar
1t caster sugar 100ml whipping cream 60ml extra-virgin olive oil, plus extra for drizzling
TO SERVE
Buttered bread
1. Cut each leek into 5-6 short barrels, equal in length.
2. Line a steamer with foil, neatly arrange the leeks on their ends, then pull up the sides of the foil to keep them in place.
3. Take 3-4T of the leek juice from the foil liner and place in a bowl. Add all the ingredients for the dressing, plus a little salt and freshly ground black pepper, and whisk together until well blended.
4. To assemble, trickle the dressing over the leeks with a spoon. Sprinkle over the pimento and grate over the eggs.
5. Finally, sprinkle over the chives and drizzle with a little olive oil.
MEAT-AND POTATO PIE
6 Servings
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Denne historien er fra April 2020-utgaven av Condé Nast House & Garden.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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