August 06, 2016
Dinner, Side Dishes, Vegetables,
Leek , Greek, Budget-Friendly, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Wine, Make it from scratch more
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"Coriander seeds and oregano give a delicate flavour to this dish of braised leeks. Serve it as part of a mixed meze or as a partner to bake white fish."
If using baby leeks, simply trim the ends, but leave them whole. Cut thick leeks into 3 - 3-inch lengths.
Place the coriander seeds and cinnamon in a pan wide enough to take all the leeks in a single layer. Cook over a medium heat for 2 - 3 minutes, or until the spices give off a fragrant aroma, then stir in the olive oil, bay leaves, orange rind, fresh or dried oregano, sugar, wine and balsamic or sherry vinegar. Bring to the boil and simmer for 5 minutes.
Add the leeks to the pan. Bring back to the boil, reduce the heat and cover the pan. Cook the leeks gently for 5 minutes. Uncover and simmer gently for another 5 - 8 minutes, or until the leeks are just tender when tested with the tip of a sharp knife.
Use a slotted spoon to transfer the leeks to a serving dish. Boil the pan juices rapidly until reduced to about 5 - 6 tablespoons. Add salt and pepper to taste and pour the liquid over the leeks. Leave to cool.
The leeks can be left to stand for several hours. If you chill them, bring them back to room temperature again before serving. Sprinkle the chopped herbs over the leeks just before serving.
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Viva the Greeks! Great dish! We had it as a side for chicken. The sauce was so delicious I pour it all over the chicken.