Leeks with Blue Cheese and Hazelnuts
|Baby leeks||1 1⁄2 Pound, halved lengthways (750 Grams)|
|Hazelnut oil||2 Tablespoon|
|Vegetable stock||4 Tablespoon|
|Butter||1⁄2 Ounce (15 Grams)|
|Dolcelatte cheese||4 Ounce, crumbled (125 Grams)|
|Hazelnuts||2 Tablespoon, chopped|
|Chopped fresh chervil||2 Tablespoon|
1. Preheat the oven to 200°C /400°F/ Gas Mark 6.
2. In a bowl toss the leeks with oil, add it to a large roasting pan containing stock and place in the oven for 15 minutes.
3. Remove the prepared leeks, dot with butter, cheese, nuts and chervil and return to the oven to cook for 15 to 20 minutes more such that the leeks get tender and the cheese gets melted and golden.
4. Serve immediately after seasoning as per taste.