Meatloaf With Leeks With Mustard Vinaigrette Recipes

LEEKS WITH MUSTARD VINAIGRETTE

Steps:

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

LEEKS WITH MUSTARD VINAIGRETTE

Steps:

• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Whisk in shallots. Season vinaigrette to taste with salt and pepper.
• Trim dark green tops from leeks; then trim root ends, leaving base intact. Cut leeks lengthwise into quarters. Rinse under cold water to remove any soil. Working in batches, steam leeks on rack in large pot until tender, about 8 minutes. (Vinaigrette and leeks can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk vinaigrette before using.)
• Arrange leeks on large platter. Drizzle vinaigrette over. Sprinkle alternating bands of chopped egg yolks, egg whites, and parsley over and serve.

MEATLOAF WITH LEEKS WITH MUSTARD VINAIGRETTE

Steps:

• Remove meat from the fridge, add to a bowl. Reserve.
• In ( oven proof) frying pan, melt the butter and add the shallots, thyme and rosemary. Cook while stirring for 2 minutes, don't let the shallop colour. Add to the bowl with meat.
• Add to the bowl with minced meat and shallot/herb mixture, 1 egg, 2 table spoons of mustard, and the breadcrumbs. Mix with a wooden spoon ( or your hands) till combined. If the mixture is to sticky and you are not able to roll a little meatball than add some more breadcrumbs. Season with salt and pepper.
• Shape the meat into a loaf and place in the same frying pan. Add some butter if needed, let the meat create a crust, about 3 to 4 minutes and then turn it over. If the butter is about to darker or burn, add little more.
• In pre heated oven at 180C, cook the meatloaf about 35 to 40 minutes.
• Steam the chopped leeks in a steamer. Remove and reserve.
• In a small jar or bowl add olive oil, vinegar, mustard, chopped parsley, salt and pepper and shake to combine. If to sharp add a little agave or honey.
• Remove meatloaf from oven and tip out the butter from the pan. Let cool a little before slicing. To serve: add the lukewarm /chilled leeks and meatloaf to a serving plate, sprinkle some chopped parsley over and serve the vinaigrette separate.

LEEKS WITH MUSTARD VINAIGRETTE

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.

BURRATA WITH LEEKS VINAIGRETTE AND MUSTARD BREAD CRUMBS

Steps:

• To prepare the bread crumbs, adjust the oven rack to the middle position and preheat the oven to 275°F.
• Put the mustard seeds in a small skillet and toast them over high heat, shaking the pan and taking care not to let them smoke or burn, until they begin to smell fragrant and toasty like popcorn and brown slightly, about 2 minutes. Set the mustard seeds aside to cool slightly.
• Stir the mustard seeds, mustard, wine, salt, and pepper together in a medium bowl. Drizzle in the oil, whisking constantly. Add the bread and use your hands to massage the marinade into the bread so that all the marinade is absorbed. Scatter the bread on a baking sheet and toast it in the oven for about 1 1/2 hours, until the croutons are crunchy and toasted all the way through, but not browned. Remove the baking sheet from the oven and set aside to cool the croutons to room temperature. Transfer the croutons to a food processor and grind them until they are the consistency of coarse crumbs; you want them to have some texture, not to be powder.
• To make the mustard vinaigrette, spoon the mustard into a medium bowl and slowly pour in the Lemon Vinaigrette, whisking to keep it emulsified. The mustard should be spoonable, but not as thick as mayonnaise. If it is too thick, add more vinaigrette. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using.
• To serve, lay two leek halves side by side, root sides together, on each of six salad plates or in pairs on one long serving platter and sprinkle them with the sea salt. Spoon 1 1/2 tablespoons of the mustard vinaigrette on the leeks close to the root ends and, using the back of the spoon, smear the vinaigrette over the length of the leeks. Cut the burrata into six equal-size segments and lay one segment of burrata on each serving of leeks, closer to one end or the other rather than in the center. Pile 2 tablespoons of the bread crumbs on each serving of burrata, and sprinkle with the parsley.
• Braised Leeks
• Adjust the oven rack to the middle position and preheat the oven to 350°F.
• Peel away and discard the outer layer of each leek and trim and discard the hairy roots, leaving the very ends of the roots attached. One at a time, place the leeks on the cutting board and, with the white end pointing away from you, remove the dark green part of the leek, cutting it at an angle and rolling the leek a quarter-turn to repeat the same cut. Continue rolling and cutting in this manner until the tapered pale green ends resemble a sharpened pencil. Discard the dark green trimmings. Cut the leeks in half lengthwise, rinse to remove the fine grit, and pat dry.
• Place the leeks in a shallow baking dish just large enough to hold them in a single layer, such as a 9 by 13-inch Pyrex dish. Drizzle the leeks with 1/4 cup of the olive oil, sprinkle them with the salt and several turns of pepper, and toss to coat the leeks with the seasonings. Arrange the leeks cut side up in a single layer in the baking dish and pour in the stock, adding more if necessary for it to come three-fourths of the way up the sides of the leeks. Drizzle the remaining 1/2 cup of olive oil over the leeks, and lay the lemon slices and scatter the thyme sprigs over them. If you have industrial-strength plastic wrap, which does not melt in the oven, cover the pan tightly with the plastic. In any case, cover the pan tightly with foil and place the leeks in the oven for 45 minutes. Remove the leeks from the oven and increase the temperature to 400°F. Remove and discard the foil, and plastic if you used it; remove and discard the lemon slices and thyme sprigs, and return the leeks to the oven until they are glazed and golden brown and the liquid has evaporated, about 1 hour 15 minutes. Cool to room temperature and serve, or wrap them in a single layer with plastic wrap, and refrigerate them for up to two days. Bring the leeks to room temperature before serving them.
• Suggested Wine Pairing
• Ribolla Gialla (Fruili)