For this tasty leek dish, try and find baby leeks. Otherwise, use large ones cut into rounds or lengthways pieces. I have suggested three cups of sourdough for the crumbs, as one tends to nibble on a few while they are cooking. The crispy and delicious Jerusalem artichokes add a unique finishing flavour.
CHILLI CRUMB LEEKS WITH ARTICHOKE CRISPS
Serves 4
¼ cup olive oil
1 Tbsp butter
1 chilli, seeds removed, sliced thinly
3 cups sourdough cubes
1 cup fresh coriander, chopped
2 bunches baby leeks, ends trimmed
Extra oil for cooking crisps
1 cup thinly sliced peeled Jerusalem artichokes
Ground pepper to season
1. Firstly, make your crumb. Heat the oil and butter in a frying pan. Add the chilli and bread cubes tossing around until crispy and lightly browned. Toss through the coriander.
2. Cook the leeks in a large pot or frying pan of salted water for 4 minutes, or until cooked through, and keep warm.
3. Heat a little oil in a frying pan and cook the artichoke slices a few at a time, turning once.
4. Serve the hot leeks on a platter scattered with the crumb and artichoke crisps. Season with a little ground pepper.
