This was another Plenty More inspired dish. I followed this recipe pretty closely but I could not for the life of me find currants so I went with raisins because they seemed to be a pretty good substitution for the currants in the Broccoli Slaw recipe.
This made a very small single sized serving of leeks which I enjoyed all by myself. I usually cook larger portions so that I’ll have food for the week or to share with my housemates or to entertain other people with. But it was nice to have something that was just all for me for a change.
Adapted from Plenty More
- 3 smallish leeks, white part only
- 1 bay leaf
- 1 garlic clove, thinly sliced
- 1/2 cup of dry white wine
- 1 Tablespoon of golden raisins
- 1/2 small red onion, finely chopped
- 3 Tablespoons olive oil
- 1/2 Tablespoon of cider vinegar
- 1 teaspoon of sugar
- 1 Tablespoon of canola oil
- 1 1/2 oz of chevre cheese
- Salt and Black Pepper
- Cut the leeks crosswise into two segments, each about 4 inches long and wash them well.
- Lay all of the leeks on the bottom of a large, shallow pan and add the bay leaf, garlic, wine, olive oil, and about 1/2 cup of water so that the leeks are half covered in liquid.
- Add 1/2 teaspoon of 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.
- Turn the leeks over once or twice to make sure they are cooked evenly.
- Remove the leeks and place them on a plate to the side.
- Strain the remaining liquid into a small saucepan and reduce over high heat until you are left with just 1 1/2 Tablespoons. If you have a hard time eyeballing a crazy small amount like that then just reduce it until it has a nice saucy consistency for about 12 – 15 minutes.
- Remove the sauce from the heat and add the onion, raisins, vinegar, sugar and 1/8 teaspoon of salt. Set aside to soften and marinate.
- Heat the canola oil in a large saute pan over high heat. Carefully add the leeks and fry for 2 minutes on each side, until lightly golden. Transfer to a serving dish to cool.
- To serve, dot with cheese, spoon the onion and currant dressing over top. Enjoy!