Poached Leeks
- 3 Large Leeks
- 1 Garlic Bulb
- 1 Handful Bay Leaves
- 125 ml White Wine
- 25 ml Moscatel Vinegar
Dragoncello Sauce
- Small Chunk Sourdough or Ciabatta Bread
- 20 ml Red Wine Vinegar
- 2 eggs Hard Boiled
- 1/2 Garlic Clove
- 1 tsp Chopped Capers
- 1 Anchovy Fillet
- 1 bunch Tarragon, Finely Chopped
- 1 squeeze lemon juice
- olive oil
Poached Leeks
- Pop the leeks, garlic and bay in a snug dish.
- Pour over the wine and vinegar then add enough water to cover.
- Season the cover and cook at 160C for 30 minutes.
- Leave to cool in the liquor.
Dragoncello Sauce
- Soak your bread in the red wine vinegar.
- Use the large holes of your grater to roughly grate your hard boiled eggs.
- Flip the grater and grate he garlic on the fine side.
- Add them to a bowl and mix with the tarragon and lemon.
- Pour any vinegar that hasn’t soakd into the bread into the bowl, then pour olive oil over to cover.
To Serve
- Slicethe leeks in half, lengthways.
- Pour a little of the liquor over the leeks, then finish each with a spoonful of the Dragoncello.
- Eat them all up! They never taste as good after being in the fridge
- Serve as a starter on their own with a crisp fresh white wine
- Serve with potatoes and some seasonal green veg like chard or kale
