Sweet and sour leeks with goat's curd and currants from Plenty More (page 135) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.123 in the US edition.

  • bernalgirl on October 29, 2024

    This is a lovely dish, and more streamlined than many Ottolenghi recipes. I omitted the currants on purpose and the goat’s cheese because I was unexpectedly out. I also drained the cooking liquid into a small sauce pan so I could reduce it while browning the leeks in the same cooking pan. This was an outstanding side dish for spice-rubbed pork tenderloin medallions.

  • Ganga108 on February 28, 2022

    Leeks are not often the primary ingredient in a dish, but just occasionally, and justifiably, they are the centrepiece. Their creamy flavour when slow cooked or braised is a delightful Winter element that is best appreciated outside of the soups and purees that they usually inhabit. The sweet oniony flavour is a surprise to people who have not experience it before. These leeks are braised in wine and olive oil, then sautéed a little to give colour to the pieces, before being served with a sweet-sour sauce, currants and creamy cheese.

  • mondraussie on January 01, 2020

    Fantastic! Makes a great starter. Careful with the cooking time of the leeks however, I followed the instructions and they were a bit underdone... Perhaps my leeks were a little on the large side..

  • Tealismyname on March 08, 2016

    The first time I made this dish it blew me and my partner out of the water. It's so delicate and the sweetness of the currants (which I soaked for a while) and the goat curds was phenomenal. I disagree with the other note, I think the cheese is essential for the complex subtlety of the recipe. I went to our cheese shop and bought a high quality very creamy goat cheese. (The cheese monger suggested that as long as I got a really fresh and soft goat cheese it would be okay in place of the curd which they didn't have).

  • Laura on November 18, 2014

    Pg. 123. We really enjoyed this dish. I used dried cranberries in place of the currants and goat cheese in place of the goat's curd, which I've never seen. The onion dressing provided a really nice tangy/sweet accent. If I make this again, I'd eliminate the goat cheese -- I really felt that it detracted from our overall enjoyment of the dish. I'd also cook the leeks longer than the recipe directs.

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