Warm baby leeks with blue cheese and chilli croutons

Recipe from: 23 November 2010

Ingredients 14
Servings 1
Minutes 10 mins


Serving Change
  • 30
    baby leeks, topped and tailed
  • 4
    olive oil
  • 1
    garlic, peeled
  • 1
    fresh thyme
  • 4
    white wine
  • Salt and milled black pepper
  • Water or vegetable stock, to cover
  • 3
    lemon juice
  • 1 x 100
    wedge of creamy blue cheese
  • A little extra olive oil, for drizzling
  • For the croutons:
  • 4
    slices white bread, crusts removed
  • 4
    vegetable oil
  • pinch
    chilli powder (or more, to taste)


10 mins
Put the leeks, olive oil, whole clove of garlic, thyme and wine into a large frying pan and season with salt and pepper. Add enough water to just cover the leeks, and bring to the boil. Now turn down the heat and cook, uncovered, at a fairly brisk bubble for 20-30 minutes, or until all the water has evaporated. Allow the leeks to colour slightly in the oil remaining in the pan (but don't allow to burn).

While the leeks are braising, make the croutons. Heat the vegetable oil in a small pan. Tear the bread into little tatters and fry in the hot oil, tossing once or twice, until they are a rich golden brown. Drain on a piece of kitchen paper and sprinkle with chilli powder and a little salt.

Arrange the leeks on a platter and pour over the lemon juice. Top with crumbled blue cheese, and drizzle with a little more olive oil. Taste, and add more salt and pepper if necessary. Using your fingers, roughly crush the croutons and scatter them over the salad.  Serve immediately.

Reprinted with the permission of Scrumptious South Africa. To visit Scrumptious South Africa's blog click here.



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