The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 kg young leeks
old wine vinegar or sherry vinegar
bunch of chives and parsley
Trim the green part of the leeks then quarter the green part 2 thirds of their length so that they open; rinse well.
Steam for around 7/8 minutes or plunge into boiling water; drain and leave to cool.
During this time hard boil the eggs (11-13 mins) and chop the shallots very finely.
Make an emulsion of about 6 tablespoons of olive oil to a large generous dollop of dijon mustard; when thick like mayonnnaise, lengthen with 1-2 tbs of vinegar before adding the chopped shallots and finely chopped chives.
Remove the shells from the eggs and cool under running cold water.
Chop the eggs finely; open the cooked warm leeks on a large plate and sprinkle the eggs over them. Then spoon the mustard sauce generously over all this.