Braised leeks with sweet & sour complements

Ingredients

2 large leeks, sliced in half and then into 3 equal pieces

2 bay leaves

2 cloves garlic

100ml white wine

250ml water

3 tbsp olive oil

1 small red onion, chopped

20g currants

1 tbsp white wine vinegar

2 tsp sugar

2 tbsp sunflower oil

100g soft goat's cheese

Maldon salt

freshly ground black pepper

Directions

1. Put the leeks into a large saucepan along with the bay leaves, garlic, wine, olive oil, and water. Season. Bring to a simmer and then cook for 30 minutes uncovered. Turn the leaves half way through so they cook evenly.
2. Remove the leeks from the pan (and liquid) and set aside to cool.
3. Strain the remaining liquid, and if you have more than 3 tbsp cook it on a high heat until reduced.
4. Mix the liquid with the onion, currants, vinegar, sugar and some seasoning, and set aside.
5. Heat the sunflower oil in a large frying pan and then fry the leeks for about 2 minutes on each side (until golden brown).
6. Place the leeks on serving dishes and top with the onion mixture and the cheese (broken into chunks).
7. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)