Sweet and Sour Stuffed Leeks


This -- unfortunately -- doesn't look like much but was delicious as dinner on a day when I had gone out to lunch and was not dinnertime hungry when that meal rolled around but still wanted something to eat. This would be delicious as is as an appetizer course, but could be turned into a proper meal with the addition of a poached egg or some slow-cooked beans of some kind or, as I did, on a bed of dressed greens with some baked Halloumi cheese and a slice of French bread.


2 leeks (use the lower third of the vegetable plus 1/3 cup of the greens, very finely chopped. Save the rest for soup)

1⁄4 cup olive oil

1/3 cup almond meal

1 Tbsp raisins or, as I did since I didn't have raisins, dried cherries (or cranberries)

1 Tbsp mint leaves, chopped

2 anchovy fillets, finely chopped

1 Tbsp red wine vinegar

1⁄4 Tbsp hot sauce

1⁄2 tsp Worcestershire sauce


Preheat the oven to 375.


Cut the lower third portion of the leeks in half, nearly all the way down to the root portion (you want to keep that so that the two halves stay attached.) Rinse very well and pat dry.


Lay the leeks on a piece of parchment paper and drizzle with the oil, making sure that it gets in between all the leaves and that the outside of the vegetable gets a good coating. Fold the parchment paper around the leeks to form a secure, air-tight package. Place on a baking tray and bake for ten minutes.


While the leeks are baking, mix all of the additional ingredients in a bowl and set aside.


After ten minutes, flip the package over in the baking tray and cook for an additional ten minutes.


Remove from the oven, flip again, open the package and spoon the mixture in the bowl over the top of the leeks.


Leave the parchment paper package open, return to the oven and cook for an additional ten minutes.


Between the anchovy and the Worcestershire sauce, this is quite salty so I would taste before seasoning with more salt. And, of course, discard the root ends rather than eat them.





Inspiration recipe, here.