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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.