Cheesy Brioche Leeks and Leek & Lardons with a Warm Hazelnut Dressing - James Martin Chef
Leeks two ways! Cheesy Brioche Leeks and Charred BBQ leeks, crispy lardons, and hazelnut dressing with a hint of sherry vinegar and mustard.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 600g leeks, sliced
- 50g butter
- 200g fresh brioche, cubed
- 250g grated cheese
- 300ml double cream
- 50ml white wine
- Few sprigs of thyme, leaves chopped
- Few sprigs of parsley, leaves chopped
- Salt and pepper
- 4 large leeks
- 25ml olive oil
- 1200g lardons
- ½ white onion, diced finely
- 1 small bunch parsley, chopped
- 1 tbs Dijon mustard
- 2 tbs oyster sauce
- 1 tbs sherry vinegar
- 1 lemon, juice only
- 2 tbsp hazelnut oil
- 100g hazelnuts, roasted and skins removed
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