Roasted Leeks with Wasabi & Raspberry Vinaigrette Dressing

Roasted Leeks with Wasabi & Raspberry Vinaigrette Dressing

You think leeks are boring? Well I’m gonna change ya mind with this recipe! 

Using only 5 ingredients (including our award-winning Wasabi & Raspberry Mustard) and very few steps, I mean it when I say you can’t get this one wrong. 

Whack this out to impress your family at dinner - or an easy addition to your Christmas or Boxing Day lunch. 

 

INGREDIENTS:

METHOD:

  • Grab your leeks - chop off the roots at the end and the top darker green part (about half way) - discard these - you want to use the bottom half lighter green part of the leek. 
  • If there's some soil inside the layers, give them a wash 
  • Tear off squares of aluminium foil - you want each leek to be wrapped up individually in the foil 
  • Lay each leek into the foil, and add in some fresh thyme, a few knobs of butter, a little drizzle of olive oil, and salt & pepper - do this for each leek
  • Wrap the foil tightly around each leek and it's contents, so nothing leaks out (wahey!)
  • Put these onto a baking tray and into the oven at 250 degrees for 45 minutes, to get the leeks nice and caramelised

Now to make the dressing that goes over the top of the cooked leeks:

  • Whisk together in a bowl your Drunken Sailor Wasabi & Raspberry Mustard, olive oil, balsamic oil, salt & pepper 
  • This should make a fairly thick combined dressing 
  • Once ready, take your leeks out of the oven and open each foil leek package 
  • Slice open the tough outer layer of each cooked leek, peel back and discard this outer layer
  • Lay each leek onto your serving plate
  • Finish by generously pouring the Wasabi & Raspberry Mustard dressing over the leeks - now dig in!


Such simple ingredients but so flavour packed. Anything but boring!

 

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Drunken Sailor Wasabi and Raspberry Mustard 
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