Leeks in Red Wine

Name: Leeks in Red Wine
Yield: Serves 4–6
Ingredients: freshly ground black pepper; 150 ml/¼ pint red wine; salt; 675 g/1½ lb leeks, well washed, dried, trimmed and halved lengthways; 250 ml/8 fl oz chicken stock; 2 tablespoons olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

Be prepared – this dish may not look too exciting, but looks belie the taste. The red wine mottles the leeks with an uneven purple tint, imparting its bouquet as it is absorbed. Serve the leeks cold, as part of an hors d’œuvre, or as a relish, or serve hot with duck or game.

Ingredients

2 tablespoons olive oil
675 g/1½ lb leeks, well washed, dried, tri

Starter
Gluten-free

Method

Heat the oil in a large pan and fry the leeks for 5 minutes, until lightly browned. Add the stock, wine, and salt and pepper to taste and bring to the boil. Cover and simmer very gently for 10 minutes, until the leeks are tender and most of the liquid has been absorbed. If the leeks are still swimming in liquid, lift them on to a serving dish and reduce the liquid by boiling rapidly until thick