Recipe

Leeks in vinaigrette

May 31, 1975 2:00pm
  • 55 mins cooking
  • Serves 8
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Ingredients

Leeks in vinaigrette
  • 4 medium leeks (1.4kg)
  • 50 gram butter, chopped
  • 1/3 cup (80ml) dry white wine
  • 3 cup (750ml) chicken stock
  • 150 gram raspberries
  • 1/4 cup (60ml) raspberry vinegar
  • 2 tablespoon olive oil

Method

Leeks in vinaigrette
  • 1
    Preheat oven to 180°C (160°C fan-forced). Discard root end; trim green section to leave 14cm leek. Remove outer layer of each leek; cut outer layer lengthways into thin strips. Soften strips in saucepan of boiling water; drain.
  • 2
    Halve leeks crossways; quarter each piece lengthways. Tie each quarter in the centre with a few leek strips.
  • 3
    Combine butter, wine and stock in large baking dish; place leeks in stock mixture. Cook, covered, about 25 minutes or until leeks are tender.
  • 4
    To make raspberry vinaigrette; push berries through sieve into small bowl; discard seeds. Whisk in vinegar and oil; drizzle over leeks.

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