Leek Mustard Vinaigrette With Carmarthen Ham Recipes

LEEK & MUSTARD VINAIGRETTE WITH CARMARTHEN HAM

Leek & mustard vinaigrette with Carmarthen ham image

Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter

Provided by Stephen Terry

Time 25m

Number Of Ingredients 7

Ingredients

3 large leeks
3 tbsp good-quality extra-virgin olive oil
2 tbsp grain mustard
small bunch chives , finely chopped
18 slices Carmarthen ham or any good quality air-dried ham
1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella , drained and each cut into 6 wedges
toasted sourdough bread , to serve, optional

Steps:

Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.

Nutrition Facts : Calories 285 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.26 milligram of sodium

LEEKS WITH MUSTARD VINAIGRETTE

Leeks with Mustard Vinaigrette image

Yield serves 4

Number Of Ingredients 8

Ingredients

6 leeks (about 2 1/2 pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well
2 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
2 garlic cloves, minced
1 tablespoon minced fresh basil
1/4 cup extra-virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

Bring a large pot of water to a boil. With kitchen twine, tie the leeks into 2 bundles, with the green tops at the same ends. Add the bundles to the boiling water. Reduce heat, and simmer until the leeks are tender, about 15 minutes. Remove the leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.
Make the vinaigrette: In a large bowl, whisk together the mustard, vinegar, garlic, and basil. Slowly whisk in the oil in a fine stream. Whisk in the salt and pepper.
Gently toss the leeks in the bowl with the vinaigrette, coating well. Serve chilled or at room temperature.

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