Developed by our guest chef this month, Julia @foodwithjooj
Confit Leeks I Labneh | Salsa Verde I Chilli Jam I Toasted Pine Nuts with sourdough baguette (serves 2)
Ingredients
500ml olive oil
2 x leeks
1 x 500g pot full fat Greek yoghurt
Juice of half a lemon
1 x large handful fresh soft herbs (I like to use a mix of parsley, coriander and basil)
3 x cornichons
1 x tsp capers
1 x tsp red wine vinegar
1/2 tsp sugar
1/2 tsp dijon mustard
Squeeze of lemon
Half clove of garlic
1 tbsp Crunch Chilli Jam
25g pine nuts
Sourdough baguette
Method
- Start by making the labneh. Line a bowl with a clean tea towel or muslin and empty in the pot of yoghurt. Add a sprinkle of salt and juice of half a lemon and mix through.
- Tie the cloth with a rubber band and place in a colander, over a bowl and pop into the fridge.
- The longer you leave it, the thicker it will get but if left for an hour, you'll get a nice consistency.
- Pre Heat the oven to 150 degrees C. Wash the leeks well, removing the outer 2 layers and cut into thirds
- Put the leeks in a cast iron or oven proof pot and cover with olive oil (reserve 4 tbsp of the olive oil for the salsa verde)
- Bring to a simmer on the hob before popping the lid on and putting into the oven for approx 1 hour.
- Make the salsa verde by finely chopping the herbs, cornichons and capers together and adding to a small bowl.
- Add the vinegar, sugar, dijon, lemon, salt, pepper and oil and mix well.
- Take the strained yoghurt out the fridge and spread out onto plate. Top with the confit leeks, salsa verde, toasted pine nuts and chilli jam.
- Mop up with fresh sourdough baguette and enjoy.
- Keep the oil that you cooked the leeks in and use for cooking /dressings or similar.
Enjoy! x
