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Verjuice-braised leeks, white beans and prawns
Verjuice-braised leeks, white beans and prawns
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Verjuice, made from unripe green grapes, adds subtle sweetness and acidity to dishes, enhancing flavors in sauces and mustards. Enjoy its comeback in cooking!
Ingredients:
  • 6 small leeks, white part only, halved lengthways, then widthways
  • 750.00 ml cooked white beans, such as lima or cannellini beans
  • 125ml olive oil
  • 100ml verjuice or lemon juice
  • 35g currants
  • 3 navel oranges, skin and pith cut away, halved, thinly sliced
  • 250.00 ml small flat-leaf parsley leaves
  • 50g pine nut
  • 500g cooked prawns, peeled with tails intact, deveined
Instructions:
  • Preheat the oven to 180°C. Arrange the leeks and beans in a small ovenproof dish. Drizzle them with 2 tablespoons of oil and 2 tablespoons of verjuice. Cover with foil and bake for 45 minutes until tender. In a small bowl, mix the rest of the verjuice, oil, currants, and oranges. Season with salt and pepper, and set aside.
  • Place the leeks and beans on a platter, sprinkle with fresh parsley and roasted pine nuts, then drizzle with the orange mixture and add the prawns on top. Serve.

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