Leeks and Lardo
Pip Lacey is back with this recipe for Leeks and Lardo. Lardo is cured pork back fat. The leeks are cooked in chicken stock, cream and pepper and the dish is topped with crispy fried leeks. So delicious!
Ingredients
- 5 leeks
- 50g unsalted butter
- 400ml chicken stock
- 1 thyme
- 1 garlic
- 100g lardo
- 2 bunch chive
- 200ml veg oil
- 50 ml sherry vinegar
- 400ml double cream
- 100ml madeira
- 100ml white wine
- 6 Brazil nuts
- Black pepper
- Salt
- Muslin cloth
Method
- Wash leeks. Cut leeks an inch thick. Sear them in a pan. Chop garlic. Add garlic and thyme. Add Sherry vinegar, then white wine and madeira.
- Reduce the chicken stock in a separate pan. Arrange leeks in a cast iron dish. Add chicken stock. Cook in the ovenon high heat. Add cream and black pepper. Cook again in the oven.
- Whilst in the oven, chop leeks and deep fry to make crispy leeks. Blend chives with oil to make a chive oil. Pass through muslin cloth.
- Plate, take leeks from dish onto plate, add lardo, chive oil and crispy leeks.
Ingredients
- 5 leeks
- 50g unsalted butter
- 400ml chicken stock
- 1 thyme
- 1 garlic
- 100g lardo
- 2 bunch chive
- 200ml veg oil
- 50 ml sherry vinegar
- 400ml double cream
- 100ml madeira
- 100ml white wine
- 6 Brazil nuts
- Black pepper
- Salt
- Muslin cloth
Method
- Wash leeks. Cut leeks an inch thick. Sear them in a pan. Chop garlic. Add garlic and thyme. Add Sherry vinegar, then white wine and madeira.
- Reduce the chicken stock in a separate pan. Arrange leeks in a cast iron dish. Add chicken stock. Cook in the ovenon high heat. Add cream and black pepper. Cook again in the oven.
- Whilst in the oven, chop leeks and deep fry to make crispy leeks. Blend chives with oil to make a chive oil. Pass through muslin cloth.
- Plate, take leeks from dish onto plate, add lardo, chive oil and crispy leeks.
