Saturday, December 17, 2011

93/656 - Buttery leeks

This recipe is for anybody who likes the idea of taking a healthy green vegetable and turning it into a fattening pile of buttery goodness.

This 'fondue of leeks' is cooked in rather a large amount of melted butter and then sprinkled with pepper, salt and freshly ground nutmeg. I use AA grade butter which was perfect for this recipe as it is beautiful and white and made of only pasteurised cream and salt.

A very decadent side dish to the unbelievably good Portuguese-style chicken cooked by Trev on the barbecue tonight. If we continue to eat like this I may be in danger of putting on those Christmas kilos slightly earlier than expected.

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