French Style Leek Confit Recipes

Steps:

• Melt 60g butter in a deep frying pan over a medium heat. Whisk in 80ml water and the mustard. Add the leeks, season, reduce the heat to low and cover. Cook undisturbed for 20-25 mins, or until the leeks are tender. Remove from the heat, stir through the parsley and capers, then cover to keep warm.
• Bring a medium pan of water to a simmer, add the vinegar and swirl the water with a wooden spoon to create a whirlpool. Crack an egg into the centre of the whirlpool and poach for 3 mins. Carefully remove using a slotted spoon, then repeat with a second egg.
• Beat the remaining eggs with the milk and half the parmesan. Season. Pour the mixture into a shallow bowl, then place each slice of bread in the liquid for 1 min to soak, turning once. Heat the remaining butter in a large non-stick frying pan with a small drizzle of oil and fry the soaked bread for 3 mins on each side, or until golden brown.
• Top each pain perdu with confit leeks and any juices from the pan, a poached egg and a sprinkling of the remaining parmesan.

Steps:

• In a large pot over a medium low flame melt the butter. When butter is melted add the leeks and stir coating leeks with the butter.
• Add water and salt, stir to combine. Place lid on pot and reduce flame to low. Cook, stirring often, for approximately 25 minutes or until leeks are tender.
• Take lid off the pot and cook approximately 2 to 3 minutes or until remaining liquid is evaporated.
• Serve warm.

Steps:

• Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
• If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
• Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
• Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
• As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
• When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
• While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
• When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.

Steps:

• Cut the root end off the leeks, as well as the dark green stem end, leaving just the white and light green portion. Split them lengthwise and remove the outer two layers. Wash thoroughly under running water, being careful to rinse between layers to remove any grit. Shake off the excess water.
• Rub the bottom of a large, heavy-bottomed skillet with the softened butter, then lay the leeks, cut side down, in the pan. They should fit snugly in one layer across the pan. Pour the wine and Chicken Stock over the leeks, sprinkle with salt and a little pepper, then cover with waxed paper or parchment (which will keep the tops of the leeks moist), and bring the liquid to a boil.
• Reduce the heat, cover the pan, and simmer over low heat for about 15 minutes. Use a small spatula or tongs to turn the leeks once, halfway through the cooking process. When cooked, the leeks should be completely tender and not stringy. Turn them over once more, so the outer layers are facing up. To test doneness, I usually just peel off one or two outer layers, the last to get cooked, and sample them (if they are the least bit tough, cook for another 5 minutes).
• Remove pan from the heat and cool. If there are more than 2 tablespoons of juices left in the pan, remove the leeks to a serving platter and reduce the juices to 2 tablespoons. Reserve juices for the Dijon vinaigrette.
• Pour the dressing over the leeks and let sit for at least 10 minutes. These leeks are wonderful served warm or cold, but I like them best at room temperature.
• Dijon Vinaigrette
• Whisk together the shallot, mustard, vinegar, and pan juices in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper.