Easy

Matt Moran's baked baby leeks with oregano salsa

Name: Matt Moran's baked baby leeks with oregano salsa
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 10 baby leeks, trimmed; 2 garlic cloves; 2 thyme sprigs; 1 rosemary sprig; 2 tbs olive oil; 2 cups (500ml) chicken stock; 100ml extra virgin olive oil; 1 pickled or fresh garlic clove, finely chopped; 1/3 cup (60g) cornichons, finely chopped; 1/4 cup oregano leaves, finely chopped; Finely grated zest and juice of 1 lemon

Rate now

10m

55m

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Oct 03, 2015

Beautiful baby leeks should be treated carefully, with a simple oregano salsa to really play up their sweet flavour.

10 baby leeks, trimmed
2 garlic cloves
2 thyme sprigs
1 rosemary sprig
2 tbs olive oil
2 cups (500ml) chicken stock

Oregano salsa

100ml extra virgin olive oil
1 pickled or fresh garlic clove, finely chopped
1/3 cup (60g) cornichons, finely chopped
1/4 cup oregano leaves, finely chopped
Finely grated zest and juice of 1 lemon

Method

1.

Preheat oven to 180°C. Place leek, garlic, thyme and rosemary in a baking dish. Drizzle over oil and season. Add the stock, then cover dish with foil. Bake for 30 minutes, then remove foil and bake for a further 20-25 minutes until tender and golden.
2.

Meanwhile, for the salsa, place all ingredients in a small bowl and stir to combine. Season.
3.

Transfer leek to a serving plate, spoon over salsa and season.