Sweet And Sour Leeks With Goat Curd. #Ottolenghi.

I love any recipe from Ottolenghi .
This is adulterated from FoodRepublic from Ottolenghi’s book Plenty More.
If you didn’t know: it’s all full of the most superb vegetarian recipes.
You could serve this with chicken or fish or as the main attraction.

You need for 4 fashionista or 35 models:
8 small leeks, white parts only. If too big slice in half.
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 or olive 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

•    Pull on your Prada Pj’s
•    Slip into  Gucci furry loafers
•    Pour a big glass of wine. #inhale.
•    Cut the leeks crosswise into two segments, each about 4 inches long, (insert your own rude joke here; LOL ) and wash well.
•    Chop up the garlic into the size of a Givenchy stiletto heel.
•    Lie 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.
•    Put the wine bottle back in the fridge. Now.
•    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. For a little Zen moment on their own.
•    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. As you are with the bottle of wine.
•    Heat the sunflower oil/olive 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.
•    Accessorise with the cheese, spoon the onion and currant dressing over the top and scatter with the chervil.
•    Divine !