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Leek marinated with chili and currants

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Ingredients for 6 servings:

  • 800 g leek
  • 20 g pine nuts
  • 125 ml vinegar (white wine vinegar)
  • 3 tbsp sugar
  • Salt
  • 20 g currants
  • 2 red chili peppers
  • 1 tbsp orange peel

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Trim the leeks, cut into 5 cm pieces, blanch in 1 liter of salted water for 3 minutes, rinse, and drain. Roast the pine nuts in a dry pan until golden brown. Dilute the vinegar with 125 ml of water, add the sugar, salt, and currants, and simmer for 10 minutes. Add the finely sliced ​​chili peppers and orange peel strips and cook for another 5 minutes. Place the leeks in a bowl, cover with the stock, add the pine nuts, and marinate in a cool place overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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