Poached baby Leeks with Bacon, Tomato & Thyme
February
With March just round the corner and milder weather finally in the air, the first of the new season vegetables will soon be available. One of my favourite, but very underrated vegetables, the humble leek, will soon be in season.
The leek is nearly always used as an addition to soups and stews, but is a very versatile member of the onion family and a lot milder and sweeter in flavour. When they are young they are best poached and served as a side dish and older leeks can be used as a gratin which is full of spring flavours.
Here is one of my all time favourite dishes using new season leeks. It is quick to make and will provide an impressive centre piece to any party table.
Poached baby Leeks with Bacon, Tomato & Thyme Recipe
Serves 2 people
- One large bunch of washed and prepared baby Leeks (approx 12)
- 6 rashers of dry cured streaky Bacon (your local butcher should be able to slice this for you. The thinner the better)
- 1 sprig of Thyme
- 2 large vine Tomatoes, skinned, de-seeded & diced
- 1 tsp of chopped fresh Parsley
- A dash of olive oil
- 1 tsp of grain mustard
- Juice of quarter of a lemon
Method
- Firstly place your bacon rashers under the grill and cook until crispy.
- Next place the lemon juice and mustard in a large bowl and whisk the olive oil in slowly. Set to one side & drop the thyme into the dressing.
- Fill a large pan with water and bring to the boil, when the water boils, drop your leeks into the water and reduce the heat to a slow simmer for approximately 3- 4 minutes. Drain from the water and place on your serving plate.
- Next remove the thyme from the dressing & add the diced tomato and the freshly chopped parsley.
- Put this on to your leeks and place your bacon rashers on top . Serve immediately
- Now pour your marmalade into warmed jars for storage.
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