Leeks are a lovely substitute for those who don’t like onions or can’t tolerate a lot of them in a dish. They are delicate and sweeter in taste than onions (buttery flavor when chopped and sautéed) and are an excellent source of vitamin K and B. Store unwashed and untrimmed leeks in the refrigerator, where they will keep fresh for up to two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture. To prepare leeks for a recipe, cut away the dark green parts and the hairy root end – this is where most of the dirt is. Then cut the leek in half lengthwise and soak in a bowl of water for a few minutes to loosen the dirt. Run the leek under cold water, fanning the layers under the water to wash away any bits of sand. If you’re not sure you’ll like leeks, check out this dish – Gruyère-Crusted Leeks and Apples – this did not last long on the plate!
inspired by Donna Hay
½ cup (125ml) chicken stock
2 tablespoons dry sherry
6 sprigs thyme
10 black peppercorns
4 leeks, trimmed and halved lengthways
8 slices prosciutto
Preheat oven to 180ºC (350ºF). Place the stock, sherry, thyme and peppercorns in a baking dish. Wrap each piece of leek with a slice of prosciutto, place in the baking dish and top with the butter. Cover tightly with aluminium foil and bake for 40 minutes. Remove the foil and bake for a further 5 minutes or until the prosciutto is slightly crispy.
The Culinary Chase’s Notre: I kept the leeks whole as they weren’t large. This was a simple and delicious dish to make…enjoy!