Caramelised Melting Leeks

CARAMELISED LEEKS METHOD

1. Clean & cut the white flesh of the leeks into 2-inch 5-cm pieces.

2. Heat oil and butter in a heavy base ovenproof dish.

3. Add leeks to the dish ring side and sear the leeks until they caramelise Approx. 10 min

4. When golden brown carefully turn to the opposite side.

5. After 10 min add warmed chicken stock halfway up the trunk of the leek.

6. Add whole crushed or halved garlic, sprigs of rosemary and sage leaves between the leeks.

NOTE: intermittently baste the leaks with the oil and butter mixture

7. Preheat oven to 170c

8. When the stock begins to simmer then place in the oven for 30 min or until the stock evaporates

NOTE: you can simmer on the stove top if you have a lid to the dish

9. Serve with your desired meal, zesty drizzle or with a little salt by themselves

ZESTY DRIZZLE METHOD

1. Place roasted garlic, cream fraiche, parsley, olive oil & lime juice and whiz until combined.

SERVING

Serve with ribbons of continental parsley as a side or an starter even better with the zesty drizzle.