Ingredients: 6 leeks, 2 gloves garlic, small bunch fresh thyme, 1/2 glass wine, 1/4 pint chicken stock, 8 rashers smoked streaky bacon.
Note: I reduced the ingredients by half to serve 2 people.
Grease a baking dish with butter and cut the leeks (keeping back some of the green leaves) into approx 5cm pieces to fit the height of the dish.
Fry the sliced green leaves with the garlic and thyme in butter and olive oil until soft and use to line the base of your dish.
Stand the leeks upright in the dish and pour over the wine and chicken stock. Lay the rashers of bacon over the leeks until covered. Use some softened (with water) baking parchment and tinfoil to cover the leeks and cook for 1 hour.
Remove the tinfoil and baking parchment and cook for a further 20 minutes until the bacon is crisp and the leeks tender – serve!
This was an easy to cook recipe that was reasonably tasty (with a few tweaks) but lacked the pow or excitement of some of my previous recipes. In comparison to my cabbage and bacon recipe this was just a little disappointing.
The leeks were sweet and tender on the inside but a little tough and chewy on the outside. I’m not sure this was the fault of the recipe though as I decided not to remove the outer layers of the leeks (as I’d bought pre-cut and washed leeks) which was probably my mistake.
The bacon went really well with the leeks but again I think I overlapped the bacon too much so it didn’t crisp up as much as it probably should.
I do however think the sauce was tasty and delicious and would of been really nice finished off with some cream or crème fraiche.
If I try this recipe again (which isn’t likely) I’ll make sure I execute things differently.