French Leeks

MAIN COURSE
You expect leeks to be a Welsh dish but this recipe was given to me by a chef in France.
Ingredients
8 medium sized leeks
60mls 2 fl ozs oil
150mls 5 fl ozs dry white wine
1 tin chopped tomatoes, drained
2 cloves garlic, crushed
a squeeze of lemon juice
1 tin sliced button mushrooms, drained
salt and pepper
8 black olives
Method
Wash, dry and trim the roots off the leeks. Leave about 5cms 2 ins of green on the tops.
Heat the oil in a pan, add the leeks, cover and cook for 5 minutes. Add the wine and simmer gentle for 5 minutes. Add all the ingredients except the olives. Simmer for 25 minutes, until the leeks are tender and the sauce has thickened.
Garnish with black olives.
Serve with brown bread or mashed potatoes.
Serves 4 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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