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This recipe was first published in Taste magazine.
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Ingredients
Thyme butter
Braised leeks
Method
1.For thyme butter, place a medium saucepan on medium heat, add olive oil and sweat shallot and thyme until soft but not coloured. Add cream and reduce by half. Pour into a container, cover with plastic wrap and place in fridge until completely cooled.
2.Place diced butter in a stand mixer with a whisk attachment (or use an electric whisk) and whisk until pale and fluffy.
3.Slowly add cold cream reduction and whisk for 5 minutes until entirely incorporated. Refrigerate until set. Bring to room temperature before serving.
4.For leeks, add olive oil to a frying pan on medium-high heat. Add onion, garlic bulb halves and caraway seeds and sweat until garlic is soft and onion translucent.
5.Make a space in pan and add leek logs, ensuring they are touching the hot pan. Fry until golden brown, turning once. Add butter then deglaze pan with the stock.
6.Bring to a boil then simmer for 15 minutes or until leeks are tender.
7.Remove leeks with slotted spoon, ensuring liquid drains from leeks, and place on a large serving platter.
8.Top leeks with spoonfuls of thyme butter and sprinkle with toasted hazelnuts.
