25/06/2024

Leek & Apricot parcels

Ingredients

  • Leek parcel
    • 3-4 Leeks (each leek gives 3-5 sheets)
  • Filling
    • Leek leftovers - chopped small
    • 4 apricots - cubed
    • zest of 1 lemon
    • 1 red chilli
    • a pinch of celtic salt
    • 5 sprigs of mint leaves chopped or ripped
    • 2 tbsp maple or syrup of choice
    • 3 tbsp organic cold pressed olive oil
    • 100g (1/2 a cup) of rice (uncooked)
  • The Sauce
    • 2 tbsp of Geo Watkins Mushroom Ketchup
    • 2 tbsp of maple or your syrup of choice
    • Juice of 1 lemon
    • a pinch of salt
    • a good amount of black pepper
    • 3 tbsp of organic cold pressed olive oil
    • 250ml (1 cup) of water
  • 20 mins
  • Not too hard
  • 2-5
  • vegan-icon
    Vegan

Method:
– pre-heat your oven to 200C
1. Score down your leeks lengthways – being careful not to cut them in half. Cut the root and the green tops off.
2. wash your leeks and peel off the 3-4 sheets of leeks. Keep the inner leaves for later.
3. Boil water in a kettle – place the outer leek sheets in a tray and cover in the boiled water for 3 mins or until soft.
4. Combine all the filling ingredients in a bowl and mix.
5. To assemble. Lay the leek sheets flat, place a spoonful of filling at one end and fold into a triangle, continue to fold along the leaf in a triangle shape. Repeat until all the filling and outer leaves are used.
6.  For your sauce whisk together all the sauce ingredients. – pour the sauce over the leek parcels and cover with foil. Bake for 60 mins.
7. Turn the oven to 220C and remove the foil – bake for a further 15 minutes until golden and crispy.

To Serve:
Plate up on a bed of whipped hummus – we also suggest globe artichoke dip. and drizzle with any remaining sauce and garnish with mint leaves.

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