Cheesy Brioche Leeks
Pre heat the oven to 200°C.
Cook the leeks in the butter for 5 to 6 minutes, add the thyme and parsley and cook for a further 2 to 3 minutes until soft.
Add the wine and cream and top with the cubed brioche. Sprinkle over the cheese and pop in the oven and cook for 10 minutes.
Leek & Lardons with a Warm Hazelnut Dressing
Heat a BBQ until hot and the coals have turned white.
Place the leeks directly onto the hot coals and cook for 8 minutes, turning ½ way through the cook, until charred all over.
Fry the lardons in a pan with oil for 5 to 6 minutes until crisp. Add the onion for the last 2 minutes, drain the fat into a large bowl and pop the lardons and onions onto a tray.
Toast the nuts in the same pan, set aside and then mix in the mustard, oyster sauce, hazelnut oil, vinegar and lemon juice with the lardon fat. Return the nuts to the pan to finish.
Remove the charred outer leaf of the leeks, then slice and pop onto a platter, sprinkle over the lardons and onions and spoon over the dressing and hazelnuts.
Cheesy Brioche Leeks
Pre heat the oven to 200°C.
Cook the leeks in the butter for 5 to 6 minutes, add the thyme and parsley and cook for a further 2 to 3 minutes until soft.
Add the wine and cream and top with the cubed brioche. Sprinkle over the cheese and pop in the oven and cook for 10 minutes.
Leek & Lardons with a Warm Hazelnut Dressing
Heat a BBQ until hot and the coals have turned white.
Place the leeks directly onto the hot coals and cook for 8 minutes, turning ½ way through the cook, until charred all over.
Fry the lardons in a pan with oil for 5 to 6 minutes until crisp. Add the onion for the last 2 minutes, drain the fat into a large bowl and pop the lardons and onions onto a tray.
Toast the nuts in the same pan, set aside and then mix in the mustard, oyster sauce, hazelnut oil, vinegar and lemon juice with the lardon fat. Return the nuts to the pan to finish.
Remove the charred outer leaf of the leeks, then slice and pop onto a platter, sprinkle over the lardons and onions and spoon over the dressing and hazelnuts.
