COOK'S CLASS

COUSCOUS & BRAISED LEEKS
WITH TOMATO AND BASIL

The leek is a member of the onion family with a fragrance and flavour that is milder and subtler than its pungent cousin.

Fresh tomatoes and leeks are utterly delicious - truly a marriage made in heaven. These braised leeks are slightly sweet with the fresh bite of citrus zest. Serve them either as a starter, placed on toasted slices of crusty bread to absorb the juices, or arranged over couscous with green beans as a perfect accompaniment for roast chicken. They are also delicious served at room temperature with any spicy fish dish.

INGREDIENTS:
8-12 young, slender leeks
3 large, ripe tomatoes
4 large cloves garlic
2 tablespoons olive oil (plus extra for coating dish)
zest of 1 lemon or lime
2 tablespoons sugar
Sea salt and freshly milled pepper
2 teaspoons mustard powder
12-15 fresh basil leaves
To serve:
1-1 ½ cups instant couscous 
sea salt
2 tablespoons butter
2 tablespoons finely grated parmesan
green beans
crusty bread
(Serves 4-6)

You will need: cook’s knife, chopping board, lemon zester or grater, shallow baking dish, aluminium foil

STAGE 1: 
Choose leeks that have crisp bright green leaves and an unblemished bulbous root end. The smaller and more slender the leek the more tender it will be.  If only large leeks are available, trim them well and cut into shorter lengths of either rounds or quarters.

Grit and sand are often trapped in leeks. To ensure  you get rid of them before baking, slit leeks lengthways and rinse thoroughly, soak and rinse again.

Preheat oven to 180°C. Trim leeks, slit lengthways and wash thoroughly.

 

STAGE 2:
Sugar is your most important flavour enhancer - a  sprinkling benefits both leeks and tomatoes. Be sure tomatoes are ripe and a rich red. Canned tomatoes can be substituted for fresh if preferred.

A good alternative to tomatoes particularly when they are scarce in winter, is to whisk together 200 ml cream, 2 teaspoons mustard powder and salt and pepper to taste. Stir in 4 tablespoons finely grated gruyère cheese and spread over leeks before baking (omit other flavourings from recipe). Dice tomatoes and finely chop garlic. 

STAGE 3:
Brush or spray a shallow baking dish with olive oil. Arrange leeks in the dish, cut side down. Sprinkle with olive oil and lemon or lime zest. Add the tomatoes and sprinkle with sugar. Top with garlic, salt, pepper, mustard and basil.

Cover with foil and bake for 20-30 minutes or until leeks are tender. Sprinkle with a little more olive oil and place under a grill to lightly char the tops. Serve leeks warm or at room temperature on a bed of couscous with pan juices poured over, or on crusty bread as a starter.

 

STAGE 4:
To prepare couscous: Spread 1-1 ½ cups instant couscous in a shallow ovenware dish. Sprinkle with sea salt, dot with 2 tablespoons butter and pour over boiling water to just cover. Cover with foil and stand 10-15 minutes. Add 2 tablespoons finely grated parmesan and mix through with a fork, separating the grains.

To serve, spread a layer of couscous on the base of a serving dish and arrange leeks down the centre.