Now this is something a little different but since February is all about delicious Scottish leeks I wanted to share this one. Leeks are the main ingredient here and when sauteed with goats cheese and lemony breadcrumbs they really shine.
I love serving this tapas style for lunch with some crusty bread, a little salad and some cured meats. It would also make a delicious accompaniment to a main meal such as alongside some grilled chicken.
I’ve used baby leeks here which are a bit sweeter and cook quicker. If you can’t get hold of them just cut regular leeks into smaller pieces and cook for a bit longer. You may also want to turn down the heat so the outside doesn’t burn.
- 6 baby leeks or 2 regular leeks
- 1 tablespoon butter
- 8 baby portobello mushrooms or 4 regular ones
- 50 grams crumbly goats cheese
- 1 tablespoon olive oil
- 2 tablespoons breadcrumbs
- Zest of half a lemon
- Handful of parsley
- Juice of half a lemon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine or cider vinegar
- Heat an oven to 180 degrees Celsius and place the mushrooms on a baking tray. Drizzle with a little olive oil and season with salt and pepper. Place in the oven and cook for about 10 minutes, or until the mushrooms are soft.
- In a pan, heat the butter and add the leeks. Cook on a medium heat, turning frequently until the leeks are tender. You should be able to get a sharp knife through the leeks easily.
- While the leeks and mushrooms are cooking make the dressing and the breadcrumbs. To make the dressing, add all the ingredients to a jug and whisk with a fork. For the breadcrumbs, add the breadcrumbs, lemon zest and olive oil to small pan. Mix and heat gently until the breadcrumbs are golden brown. Take off the heat and stir in the chopped parsley.
- To serve, place the mushrooms and leeks on a plate. Add the goats cheese, breadcrumbs and drizzle over the dressing.