We are aware of Maggie's image being used in a SCAM involving CBD Gummies. Please read here for more information.

Maggie Beer

Leeks poached in Verjuice

For more recipes like this, Join Maggie's Food Club

Step 1: Wash the leeks and then trim the roots and tops so that you are left with a firm, mostly white leek. Leave to soak in a jug of cold water upside down to remove all remaining soil. Once perfectly cleaned, drain the leeks and place in a high sided fry pan (20cm wide x 5cm high).

Step 2: Pour in the Verjuice, water, butter, salt flakes and pepper. Simmer slowly over a gentle heat for 40 minutes to 1 hour, or until the leeks are cooked all the way through and still hold their shape, but remain soft to the touch. Remove from liquid and drain.

Step 3: Place the leeks onto a serving plate, spoon on the gruth or ricotta and top with pitted olives.

Step 4: Garnish with flat leaf parsley and a last drizzle of Extra Virgin Olive Oil and serve.

Ingredients

  1. 125ml 1/2 cup Verjuice
  2. 500ml 2 cup water
  3. 1/2 tspn sea salt to taste
  4. 1/2 tspn freshly ground black pepper to taste
  5. 20g 1 tbspn unsalted butter
  6. 40g 2 tbspn ricotta or gruth
  7. 20g 1/8 cup pitted black olives
  8. 20g 1 tbspn flat leaf parsley chopped, to garnish

Leeks poached in Verjuice appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox