Free Recipe Steamed Leeks with Bacon,
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Steamed Leeks with Bacon, Recipe
450 g Baby cherry tomatoes
45 ml Olive oil
5 ml Caster sugar
Salt and freshly ground
-black pepper
900 g Leeks; thoroughly cleaned
50 g Butter
2 Turnips
60 ml White wine
15 ml Coriander leaves; finely
-chopped
225 g Bacon, cut into lardons;
-lightly smoked
Cayenne pepper; to taste
Steamed Leeks with Bacon, Preparation
Arrange the cherry tomatoes in a shallow oven-proof dish and add 15 ml of the oil, the sugar and 2.5 ml salt. Toss the tomatoes to ensure they are evenly coated. Bake in a pre-heated oven at 425 F or 220 C. for 30 – 40 minutes until the tomatoes begin to blacken and have released plenty of juice. Allow to cool in the dish. Meanwhile prepare the leeks. Slice into 2 lengths and steam over boiling water for up to 12 minutes, depending on thickness, until just cooked, but still retaining some crispness. Transfer to a shallow dish and dot with the butter. Season with salt and pepper to taste, keep warm. Peel the turnips, slice into fine julienne strips and place in a bowl of iced water. For the sauce, press the cherry tomatoes through a conical sieve into a pan to remove the seeds and skin and yield a tomato coulis. Add the wine and bring to the boil. Allow to reduce for 1 – 2 minutes then remove from the heat and add the chopped coriander. Keep warm. To serve, heat the remaining oil in a pan and quickly fry the bacon lardons until tender and slightly browned. Drain on kitchen paper. Using a 3 pastry cutter as a guide, arrange a round of turnip julienne in the centre of each plate. Slice the leek sections lengthwise into quarters and arrange these on top of the turnips in a stack. Pour the sauce around each stack and scatter the bacon lardons on the sauce. Sprinkle a little cayenne pepper over the leeks and garnish each serving with a tomato flower if you like. Serve at once. Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 17:12:53 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : PART OF MENU 10. ALL RECIPES TAKEN FROM THE MASTERCHEF COLLECTION (EBURY PRESS, L 12.99).
Cooking Temperature:
Recipe Serves: 1
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