Leeks à la grecque

Leeks à la grecque

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

You can use any size leeks you can find, but you will need to adjust the cooking time accordingly – pencil leeks will cook very quickly and large leeks will take longer. A good way to test if they are ready is to insert the point of a knife into the leek. If it enters with very little pressure it is ready. If you feel there are still crisp layers of leek then it will need further cooking. This recipe can stand on its own if served with a grated hard-boiled egg and maybe a cheeky anchovy to top it off.

Ingredients

Quantity Ingredient
1 pinch saffron
2 tablespoons white wine
2 teaspoons extra-virgin olive oil
1/2 teaspoon coriander seeds
1/2 teaspoon whole white peppercorns
1 bay leaf
1/4 bunch thyme, chopped, or left in sprigs if young and tender
2 garlic cloves, peeled and thinly sliced
4 leeks, thick as your thumb, the top third of the green discarded
2 tablespoons white-wine vinegar

Method

  1. Steep the saffron in the white wine overnight in the refrigerator.
  2. Preheat the oven to 135°C.
  3. Gently warm the olive oil in a large ovenproof frying pan over medium–low heat. Add the coriander seeds, peppercorns, bay leaf, thyme, garlic and leeks and toss for 2 minutes until the coriander is aromatic. Add a pinch of salt, the saffron-infused wine and vinegar, bring to the boil and cover with baking paper. Transfer the pan to the oven and bake for 1 hour or until the leeks are tender.
  4. Remove the leeks from the oven and allow to cool slightly, but make sure to eat them when they’re still a little warm.

Medicinal Benefit

  • Leeks contain a compound called allicin, which is antifungal, antiviral, antibacterial and an immunity booster. You’ll recognise the pungent smell as it’s shared with other members of the allium family (chives, garlic and onions, for example). Leeks are a great source of folic acid (essential for DNA synthesis and cell division), and of B vitamins (which help convert food into energy and also help prevent the build-up of plaque in arteries). Leeks contain vitamin A (good for eyes and immunity), vitamin C (also for immunity), vitamin K (for blood clotting) and vitamin E (for the skin and to help protect cells).
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again