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Fried leeks from Plenty (page 42) by Yotam Ottolenghi

  • spring onions
  • red peppers
  • capers
  • coriander seeds
  • crème fraîche
  • leeks
  • caster sugar
  • apple cider vinegar
  • pink peppercorns
  • panko breadcrumbs
  • black cardamom pods

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Notes about this recipe

  • finebec on May 02, 2017

    The red pepper sauce, however, is a outstanding addition to my condiment made by myself collection. Keeps for several week sin the fridge. Probably would keep longer if it would last that long. Has increased the number of salad eaters in our family exponentially. Whilst I have your attention, let me recommend the pepper sauce for the pecorino salad in this book, which works for us the same way.

  • finebec on May 02, 2017

    The leeks that I find it in my market, a Whole Foods in an American University town, do not lend themselves to this recipe. Too much dirt to cut in the way he asks. Does anyone have a technique they would like to share to get around this?

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