Name: Leeks in vinaigrette
Cook time: 55 min
Total time: 55 min
Yield: 8
Ingredients: 4 medium leeks (1.4kg); 50 gram butter, chopped; 1/3 cup (80ml) dry white wine; 3 cup (750ml) chicken stock; 150 gram raspberries; 1/4 cup (60ml) raspberry vinegar; 2 tablespoon olive oil

Ingredients

4 medium leeks (1.4kg)

50 gram butter, chopped

1/3 cup (80ml) dry white wine

3 cup (750ml) chicken stock

150 gram raspberries

1/4 cup (60ml) raspberry vinegar

2 tablespoon olive oil

Method

1.Preheat oven to 180°C (160°C fan-forced). Discard root end; trim green section to leave 14cm leek. Remove outer layer of each leek; cut outer layer lengthways into thin strips. Soften strips in saucepan of boiling water; drain.

2.Halve leeks crossways; quarter each piece lengthways. Tie each quarter in the centre with a few leek strips.

3.Combine butter, wine and stock in large baking dish; place leeks in stock mixture. Cook, covered, about 25 minutes or until leeks are tender.

4.To make raspberry vinaigrette; push berries through sieve into small bowl; discard seeds. Whisk in vinegar and oil; drizzle over leeks.

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