Sweet & Sour Braised Leeks
Haverstock WhiteShare
Ingredients
- 2 large leeks
- 2 tbsp extra-virgin olive oil, plus more if needed
- 2 tbsp pomegranate molasses
- 1 tbsp maple syrup, plus more to taste
- Sea salt
- Black pepper
- 2 tbsp pistachios, roughly chopped
- 2 tbsp pomegranate seeds
For the base
- 120–150g Haverstock White (at room temp)
- 1–2 tbsp olive oi
- 2 tbsp coconut yoghurt
- A splash of water
Method
- Trim off the dark green tops of the leeks, leaving the white and light green parts. Cut each leek in half crosswise, then slice each piece in half lengthways. Wash thoroughly to remove any grit and pat dry.
- Heat the olive oil in a wide pan over medium heat. Arrange the leeks cut-side down in a single layer. Press gently with a weight or another pan or lid to increase contact with the surface. Cook for 4–6 minutes until deeply golden.
- Flip the leeks and cook for 2 minutes more. Pour in the pomegranate mixture and add a small splash of water. Reduce the heat and simmer gently for 3–4 minutes, until the leeks are tender and coated in a glossy sauce. Shake the pan occasionally rather than stirring to keep the leeks intact.
- Add the Haverstock White, olive oil, and yogurt to a blender or bowl. Blend or whisk until smooth, light, and spoonable. Adjust with a little more oil or yogurt if needed. No additional salt is usually necessary.
- Spoon and swirl the whipped Haverstock White onto a serving plate. Arrange the braised leeks on top, drizzle over the remaining pomegranate glaze, scatter with chopped pistachios and pomegranate seeds.
