LEEKS WITH WALNUT PASTE PRASI
In Georgia the thin, wild leeks that are foraged in spring are one of the year’s most prized foods (see below). They’re served in many ways, including with walnut paste. In the absence of the wild version, here’s an easy and delicious way to bring winter leeks to life: just blanch them and toss with the paste. Make sure your leeks are well cleaned of any sand by soaking them
in a large bowl of cold water for 10 minutes before cooking. Use the green and white parts of the leeks. Make a cut lengthwise along each leek, cutting only to the centre. Then cut them crosswise into 2-cm / 1-in slices.
SERVES 4–6 at a supra PREPARATION 15 minutes COOK 5 minutes
400 g /14 oz / 31/2 cups sliced leeks (see notes above) 40 g / 11/2 oz / 3 tbsp walnut paste [see recipe on previous page] 2 tbsp water 1 tbsp finely chopped fresh coriander / cilantro chilli / red pepper flakes, optional salt and freshly ground black pepper
Bring a medium saucepan of water to the boil. Drop the leeks into it and boil for 5 minutes, until the leeks are just soft. Drain over a bowl to catch the cooking water (use it in a soup or stew). Let the leeks cool in the strainer or colander.
In a cup, mix the walnut paste with the water and stir well for a minute or two (this will help release the walnuts’ flavour). Add the fresh coriander.
Turn the cool leeks into a serving bowl. Stir in the paste and mix well. Taste for seasoning, adding a pinch of optional chilli flakes, salt and pepper to taste.
LEEKS WITH WALNUT PASTEPRASI