Leeks poached in Verjuice

INGREDIENTS

  • 6-8 Baby leek 1.5cm in diametre
  • 2 cup Water
  • 1/2 tspn Sea salt
  • 1/2 tspn Freshly ground black pepper
  • 1 tbspn Unsalted butter
  • 2 tbspn Ricotta or Gruth
  • 1/8 cup Pitted black olives
  • 1 tbspn Flat Leaf Parsley
Print Recipe

Wash the leeks and then trim the roots and tops so that you are left with a firm, mostly white leek.
Leave to soak in a jug of cold water upside down to remove all remaining soil. Once perfectly cleaned, drain the leeks and place in a high sided fry pan (20cm wide x 5cm high).

Pour in the Verjuice, water, butter, salt flakes and pepper. Simmer slowly over a gentle heat for 40 minutes to 1 hour, or until the leeks are cooked all the way through and still hold their shape, but remain soft to the touch. Remove from liquid and drain.

Place the leeks onto a serving plate, spoon on the gruth or ricotta and top with pitted olives.

Garnish with flat leaf parsley and a last drizzle of Extra Virgin Olive Oil and serve.