Name: Warm baby leeks with blue cheese and chilli croutons
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 30 leeks baby, trimmed; 4 tsp fresh chillies 573; 1 cloves garlic cloves, peeled; 1 sprig fresh thyme; 4 Tbs wine white; salt and freshly ground black pepper; water or vegetable stock; 3 Tbs lemon juice; 1 x 100 g blue cheese creamy; olive oil; 4 bread white slices, crusts removed; 4 Tbs vegetable oil; pinch chilli powder to taste

Recipe Disclaimer

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Ingredients (13)

30	leeks — baby, trimmed
4 tsp	fresh chillies — 573
1 cloves	garlic — cloves, peeled
1 sprig	fresh thyme
4 Tbs	wine — white
	salt and freshly ground black pepper
	water — or vegetable stock
3 Tbs	lemon juice
1 x 100 g	blue cheese — creamy
	olive oil

For the croutons:

4	bread — white slices, crusts removed
4 Tbs	vegetable oil
pinch	chilli powder — to taste

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Method:

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.