leek

Slow Roasted Balsamic Tomatoes with Baby Leeks and Basil

Serves: 2 | Preparation Time: 20 min

Ingredients

  • 3 tomatoes
  • 1 clove of garlic, peeled and finely sliced
  • 10 leaves of fresh Thai basil, leaves picked and torn up
  • Bay leaves
  • 4-5 baby leeks, trimmed and washed
  • Sea salt and freshly ground black pepper
  • 50ml/7fl oz cheap balsamic vinegar
  • 1 tablespoons extra virgin olive oil

Instructions

Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it.

Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well.

Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture.

Cut the leeks into about three and place around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated 180 deg oven for an hour. Before serving, remove the bay leaves. 

Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Recipe by Jamie Oliver

 

 

 

Pumpkin Gnocchi with Leek & Sage Butter

Serves: 4 | Preparation Time: 40 min

Ingredients 

Gnocchi

  • 500g (washed) potatoes
  • 250g butternut pumpkin, deseeded, quartered
  • 115g (3/4 cup) plain flour
     

Leek & sage butter

  • 2 tbs olive oil
  • 1/2 leek, pale section only, cut into thin matchsticks
  • Handfull of small fresh sage leaves
  • 1 long fresh red chilli, halved, deseeded, thinly sliced
  • 40g butter, chopped

Instructions 

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potatoes and pumpkin on the tray and bake in oven for 1 hour or until tender. Set aside for 20 minutes to cool.

Peel the potatoes and pumpkin and place in a large bowl. Season with salt and pepper. Use a potato masher or fork to mash until smooth.

Add the flour and stir with a wooden spoon until combined. Turn dough onto a lightly floured surface and knead until smooth.

Divide dough into 4 portions.

Roll 1 portion into a 2cm-diameter log.

Use a lightly floured knife to cut into 2cm pieces. Place on the lined tray.
Repeat with remaining dough portions.

Roll each piece of dough into a ball. Roll each ball over the back of a lightly floured fork. Place on the tray.

To make the leek & sage butter, heat the oil in a frying pan over medium-high heat. Add the leek and cook, stirring, for 1-2 minutes or until golden.

Use a slotted spoon to transfer to a plate lined with paper towel. Add the sage and chilli to the pan and cook for 1 minute or until crisp.

Transfer to the plate. Add butter to the pan and stir for 1-2 minutes or until melted and golden. Pour into a small jug and cover to keep warm.

Bring a saucepan of water to the boil over high heat. Add one-quarter of the gnocchi and cook for 2-3 minutes or until the gnocchi rises to surface. Use a slotted spoon to transfer to serving plates. Repeat with remaining gnocchi. Drizzle over butter and top with leek, sage and chili to serve.