Cider-braised leeks with goat's cheese and walnuts
serves
4
“The leek is the king of the allium, in my opinion. Leeks are a seasonal treat here at The Agrarian Kitchen – at each stage of the year, we have some sort of allium in the garden, and autumn is leek’s time to shine. When treated with reverence, leeks reveal sweet subtle flavours, and there’s no better way to coax it from them than a gentle braise.” Recipe by Rodney Dunn and Séverine Demanet of Tasmania's The Agrarian Kitchen.
Ingredients (7)
- 4 (about 1.2kg) leeks, trimmed
- 50g unsalted butter
- 1 tbs extra virgin olive oil
- 1 cup (250ml) cider
- 1 tbs thyme leaves, plus extra to serve
- 60g soft goat’s cheese, crumbled
- 1/3 cup (50g) peeled hazelnuts, toasted, chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Wash leeks under cold running water to remove sediment. Using a sharp knife, cut leeks into 6cm lengths.
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2.Heat butter and oil in a large saucepan over high heat. Add leek and saute until caramelised, then add cider and thyme. Season with salt flakes and reduce heat to low to ensure liquid is gently simmering. Cover with a piece of baking paper and cook for 1 hour until leek is tender. Transfer leek to a warm plate, then return saucepan to medium-high heat and reduce liquid until it coats the back of a spoon.
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3.Season leek with freshly ground black pepper and drizzle with a little of the poaching liquid. Scatter with goat’s cheese, hazelnuts and extra thyme leaves.
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