Creamed Leeks
Just 5 Ingredients
-
40 Minutes
-
Serves 6
30 mins
Serves 2
What you'll need…
- 75g of parmesan, grated
- 1 bunch of chervil
- 1/2 bunch of flat leaf parsley
- 100g of butter cubed
- 2 leeks, thinly sliced
- 250ml of white wine
- 200g of pearl barley soaked overnight in cold water
- 200g spinach washed
- 5 garlic cloves
- 100g extra virgin olive oil
The method
1
In a medium saucepan gently cook your garlic on lowest heat with your extra virgin olive oil until completely soft. Add spinach and cook for 30 seconds then transfer oil, garlic and spinach to a blender and blend for 5 minutes. You will have bright green garlic puree. Set aside.
2
Place a large pan over a medium heat. Add 50g of the butter with the leeks and gently sweat without colouring. Save half for the garnish.
3
Once soft, add the pearl barley and white wine, then allow to reduce by three-quarters.
4
Add enough vegetable stock to cover the barley. Once that has reduced, add another ladle of stock and continue cooking in this way until the stock is used up (as you would a risotto).
5
Add cheese, then taste the risotto and check for seasoning. Fold through the herbs and garlic and spinach puree, taste again then portion between two bowls and lay the rest of your leeks on top.
6
Optional finish with the zest of one lemon.
Recipe by Jake Boyce, Field Kitchen Head Chef
