I always write down my recipes after I’ve cooked them. It’s just the way I work. I guess I like freestyling more than I like following recipes.
This time around, it was a little different. I had some time on my hands so I typed up this recipe based on ingredients I knew we had, and then followed the recipe.
I have made only 1 alteration to this recipe after cooking it. The leek soaked up a lot of stock so next time I would use 2 cups instead of 1 so there can be more of this lovely sauce.
After tasting this, you too will believe this is the only way to eat leeks. My husband has decided he loves leeks too after eating this.
Creamy Braised Leeks with Broadbean and Chorizo
A knob of butter
A splash of white wine or cooking wine
1 cup chicken stock 2 cups chicken stock
4 chorizo sausages (or other spicy sausage)
2 handfuls of broadbeans
A splash of cream
A sprinkling of herbs, salt, black pepper
Cooked basmati rice to serve
- Cut leek into half and then into quarters so that each piece is about 12cm in length. Wash leeks thoroughly and pat dry.
- In a frying pan, melt a knob of butter and sizzle leeks on each side for a few minutes until lightly browned.
- Add wine and chicken stock, then cover and simmer for 15 minutes.
- Add broadbeans and cook for a further 2 minutes.
- In a separate frying pan, cook chorizo with a little oil until cooked through. Cut cooked sausages lengthways.
- Add a splash of cream to the leek and broadbeans.
- Serve leeks and broadbeans on basmati rice to soak up the sauce. Lay the cooked chorizo on top.