8 large leeks
1 small onion
1/3 cup (75 g) butter or Block Margarine
tomato juice
a few drops lemon juice
a few drops Worcestershire sauce
a pinch of sugar
salt and pepper
1 small onion
1/3 cup (75 g) butter or Block Margarine
tomato juice
a few drops lemon juice
a few drops Worcestershire sauce
a pinch of sugar
salt and pepper
method
1. Prepare the leeks and keep them whole.
2. Skin the onion and chop it finely.
3. Melt 50 g of the fat and fry the leeks and onion until the leeks are just gilded and the onion is transparent.
4. Transfer to an ovenproof casserole which will hold the leeks in 2 layers.
5. Pour enough tomato juice into the casserole to half cover the leeks.
6. Stir in the Worcestershire sauce, lemon juice, and sugar. Season well.
7. Dot with the rest of the fat. Cover the casserole securely, and bake in a fairly hot oven, 190°C, Gas 5, for 1 hour.
8. Serve with the cooking liquor.
2. Skin the onion and chop it finely.
3. Melt 50 g of the fat and fry the leeks and onion until the leeks are just gilded and the onion is transparent.
4. Transfer to an ovenproof casserole which will hold the leeks in 2 layers.
5. Pour enough tomato juice into the casserole to half cover the leeks.
6. Stir in the Worcestershire sauce, lemon juice, and sugar. Season well.
7. Dot with the rest of the fat. Cover the casserole securely, and bake in a fairly hot oven, 190°C, Gas 5, for 1 hour.
8. Serve with the cooking liquor.
serving amount
serves 4
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