Leeks and Lardo - James Martin Chef

Name: Leeks and Lardo - James Martin Chef
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; 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.

www.jamesmartinchef.co.uk

Pip Lacey is back with this recipe for Leeks and Lardo. Lardo is cured pork back fat. The leeks are cooked in stock, cream and pepper.

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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
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.