Ottolenghi-Style: Sweet And Sour Leeks With Goat Cu

Name: Ottolenghi-Style: Sweet And Sour Leeks With Goat Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small leeks, white parts only (2 pounds); 2 bay leaves; 2 cloves garlic, thinly sliced; Scant 1 cup dry white wine; 3 tablespoons olive oil; 1 small red onion, finely chopped; scant 2 1/2 tablespoons dried currants; 1 tablespoon cider vinegar; 2 teaspoons superfine sugar; 2 tablespoons sunflower oil; 3 1/2 ounces goat's curd or a creamy goat cheese; 1 tablespoon chervil leaves or flat-leaf parsley; salt and black pepper

Servings: persons

8 small leeks, white parts only (2 pounds)
2 bay leaves
2 cloves garlic, thinly sliced
Scant 1 cup dry white wine
3 tablespoons olive oil
1 small red onion, finely chopped
scant 2 1/2 tablespoons dried currants
1 tablespoon cider vinegar
2 teaspoons superfine sugar
2 tablespoons sunflower oil
3 1/2 ounces goat's curd or a creamy goat cheese
1 tablespoon chervil leaves or flat-leaf parsley
salt and black pepper

1
Cut the leeks crosswise into two segments, each about 4 inches long, and wash well.
2
Lay all the leeks on the bottom of a large, shallow pan and add the bay leaves, garlic, wine, olive oil and about 1 cup water, so that the leeks are half covered in liquid.
3
Add 3/4 teaspoon salt and some black pepper, place over medium heat and simmer gently for about 30 minutes, until a knife can be inserted into the leeks without any resistance.
4
Turn the leeks over once or twice during cooking so that they are cooked evenly.
5
Using a slotted spoon, remove the leeks from the pan and place on a plate to one side.
6
Strain the remaining cooking liquid into a small saucepan and reduce over high heat until you are left with just 3 tablespoons.
7
This should take between 12 and 15 minutes.
8
Remove from the heat and add the onion, currants, vinegar, sugar, 1/4 teaspoon salt and some black pepper.
9
Set aside to soften and marinate.
10
Heat the sunflower oil in a large saute pan over medium-high heat.
11
Carefully add the leeks and fry for 2 minutes on each side, until lightly golden.
12
Transfer to a plate and set aside to cool.
13
To serve, divide the leeks among four plates.
14
Dot with the cheese, spoon the onion and currant dressing over the top and finish with the chervil.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 small leeks, white parts only (2 pounds), 2 bay leaves, 2 cloves garlic, thinly sliced, Scant 1 cup dry white wine, and more.

Yes, Ottolenghi-Style: Sweet And Sour Leeks With Goat Curd falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ottolenghi-Style: Sweet And Sour Leeks With Goat Curd

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions