Lynn's
Leek
& Coriander Relish
A simple tasty leek relish that can be made overnight.
Will keep for a few days in the refrigerator.
7-8 fresh leeks
boiling water
1 tsp salt
1 tsp English mustard
60 ml extra virgin olive oil
lime juice or vinegar to taste
salt and pepper to taste
2 cloves of garlic, crushed
2 tbsp fresh coriander
1. Trim the darker green ends from the leeks and cut them into 3 cm
lengths. Put in a large pan with water to cover, adding the salt, and boil
until just tender. Plunge into iced water, then drain and pat dry with
kitchen paper towels.
By working
together, pooling our resources and building on our strengths, we can accomplish
great things.
- Ronald Reagan