Before I write anything else I have this to say: to all those working in bakeries and kitchens, hats off to you! You are my heroes! Now, I would be lying if I told you we didn’t bake anything in the last two weeks (I baked once in the past 14 days)! I did promise myself not to, until it cools down a bit. I kinda like this weather though (I hate the heat – there I said it, but please don’t hate *me*) because my fridge is stocked with as many fruit and veggies as it can hold. And after running errands all morning I bought a seasoned roast chicken because I just couldn’t face the stove. I have plenty of leftovers and will make some salad wraps for dinner later today. Nice and easy. But…
The reality is I cannot avoid cooking a hot meal for too long and I don’t think I can handle eating cold salads everyday for however long this heatwave is going to last. So I came across this recipe which I really really like: something new from Takes 5 by James Tanner. It’s a book I have liked ever since it was published three years ago I believe, well worth the money. I have cooked from it time and time again, and some of the recipes have become part of my off-the-cuff list of dishes. Not to mention what a lovely person James is: apart from being a great chef (we all know that), his heart is in the right place. James’ new book is finally out now, and here at C&T we are very happy about it. Until our copy arrives
and we will wait eagerly by the door just in case the doorbell is not working properly and we miss it, we made this recipe with minor changes* which we had with grilled steak.
- 4 leeks, washed and cut into 1cm pieces* (James uses baby leeks)
- 3 tablespoons white wine vinegar*
- 3 tablespoons golden caster sugar*
- 450ml water
- 1 teaspoon dried chilli flakes
- 200g ricotta
- pinch of salt*
- splash of extra virgin olive oil*
In a large pan, pour in the vinegar, sugar and water. Bring to the boil and add the chopped leeks. Bring to the boil once more, then cover the pan and simmer for around 10 minutes, or until the leeks turn soft. Remove the leeks from the pan and drain (you don’t need the liquid).
Turn the grill on to high. Using the sharpest knife you have (taking care it doesn’t go on your fingers) cut the already chopped pieces of leeks in half and place them on a baking tray or tin. Top them with the dried chilli and chunks of ricotta. Grill for 5 minutes until the ricotta turns a little golden.
I will try this with some glazed ham, when the weather’s cooler. Enjoy!
(Adapted from Takes 5 by James Tanner, Kyle Cathie Limited, 2010.)
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