How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.
Ingredients
Serves 4-6
- 6 Leeks
- 2 eggs, boiled in salted water for 10 minutes, peeled and chopped
- 36 shrimps, tail shell peeled off - optional
- Sprigs of watercress or chervil
Vinaigrette dressing
- 90ml extra virgin olive oil
- 30ml white wine vinegar
- 1 clove of peeled crushed garlic
- 1 scallion
- ¼ teaspoon French mustard
- Sprig of watercress, optional
- 2 large sprigs of parsley
- Sea salt and freshly ground black pepper and sugar
Method
- Trim the leeks at the root end and excess dark green leaves (save the leaves for stock). I usually leave approximately 2-5cm (3/4 – 2 inch) of the pale green leek attached.
- Place a leek on a chopping board and cut in half horizontally to end up with 2 long leek halves. Pick up one half and fold the leek in on itself to achieve a 'u' shape. Secure tightly with string. Trim the open end if
- necessary to improve the shape.
- Poach in simmering salted water with no lid until just tender but not in any way tough. Remove from the water and place on a wire rack to cool to tepid or barely warm. Cut off the string and press on the leeks gently to remove excess liquid.
- Bend all of the vinaigrette ingredients to a smooth green consistency. Dress the leeks with the with the vinaigrette while the leeks are barely warm.
- Arrange the leeks on a serving dish and serve scattered with shrimps, egg mimosa and lots shrimps if available. Garnish with watercress sprigs.
