Monday, 7 July 2014

Leeks with Tomato Vinaigrette - very easy

6-8 leeks (small/medium)

Wash the leeks well, cut in half if large.
Cook them in boiling water for approx. 10 mins - make sure they are nice and soft, otherwise they can be a bit chewy. 
Refresh under cold water, drain, then place them on paper kitchen roll to absorb the excess water.
Using a sharp knife, slice them lengthways and place in a dish.

Tomato Vinaigrette:

2 tablespoons of fresh tomato pulp (skin a large, fresh tomato, then liquidise)
or 1 tblspn. tomato puree diluted with 1 tablespoon of water
2 tablespoons of red wine vinegar or cider vinegar+tablespoon of honey
4-5 tablespoons of oil
salt, pepper to taste

Liquidise all these ingredients together so you have a nice smooth sauce.
Taste and adjust seasoning if necessary ..... do be careful when tasting, in case you have too much vinegar!

Carefully spoon the vinaigrette over the leeks, while still warm.

These leeks can also be served hot - very nice.
and are lovely served with cold meat, chicken or fish, and also as part of a buffet table.

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