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Ottolenghi-Style Sweet And Sour Leeks With Goat Curd

From: foodrepublic.com
SERVES 4

8 small leeks, white parts only (2 pounds)
2 bay leaves
2 cloves garlic, thinly sliced
scant 1 cup dry white wine
3 tablespoons olive oil
1 small red onion, finely chopped
scant 2 1/2 tablespoons dried currants
1 tablespoon cider vinegar
2 teaspoons superfine sugar
2 tablespoons sunflower oil
3 1/2 ounces goat's curd or a creamy goat cheese
1 tablespoon chervil leaves or flat-leaf parsley
salt and black pepper

Cut the leeks crosswise into two segments, each about 4 inches long, and wash well.

Lay all the leeks on the bottom of a large, shallow pan and add the bay leaves, garlic, wine, olive oil and about 1 cup water, so that the leeks are half covered in liquid.

Add 3/4 teaspoon salt and some black pepper, place over medium heat and simmer gently for about 30 minutes, until a knife can be inserted into the leeks without any resistance. Turn the leeks over once or twice during cooking so that they are cooked evenly.

Using a slotted spoon, remove the leeks from the pan and place on a plate to one side.

Strain the remaining cooking liquid into a small saucepan and reduce over high heat until you are left with just 3 tablespoons. This should take between 12 and 15 minutes.

Remove from the heat and add the onion, currants, vinegar, sugar, 1/4 teaspoon salt and some black pepper.

Set aside to soften and marinate.

Heat the sunflower oil in a large sauté pan over medium-high heat.

Carefully add the leeks and fry for 2 minutes on each side, until lightly golden.

Transfer to a plate and set aside to cool.

To serve, divide the leeks among four plates. Dot with the cheese, spoon the onion and currant dressing over the top and finish with the chervil.