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Ingredients
2 leeks, cut into 3 pieces and remove ends (reserve ends and slice thinly)
350ml chicken stock
Cooking oil
Butter
1 onion, sliced
5 chestnut mushrooms
1 tsp RoniB's Kitchen Garlic Chilli Oil
Salt and pepper, to taste
How to
Poach the leeks in chicken stock for about 20 minutes or until leeks are tender, remove from stock and cut lengthwise. Set aside.
In a shallow pan, heat oil and butter then shallow fry onions.
Add sliced leek ends and mushrooms and continue to fry until soft.
Add about 2-3 tbsp of stock. Simmer for about 5 minutes
Season with salt and pepper to taste.
Drizzle with garlic chilli oil
Using a hand blender, whisk the mixture into a thick paste.
On a small plate, place the cut leeks and top with the sauce. Sprinkle toasted garlic chips (optional).
Simplicity at its best is what this dish is about. Packed with subtle flavours with a hint of heat.
A Celebration of Leeks
2-4 servings
40mins
Starter/Sides
Vegetarian/vegan
