Sorry, you need to enable JavaScript to visit this website.
Olive Oil Braised Leeks | Tulum restaurant

Olive Oil Braised Leeks recipe of Tulum restaurant

Like so many vegetable dishes from the Aegean region, the leeks are simply braised with carrots, rice and spices until tender. This method of cooking allows the understated, onion-like flavour of the leeks to combine with the sweetness of the carrots, making a delightful, tender vegetable dish with delicate flavours. Chef Pirasa of Tulum restaurant in Victoria, Australia, also loves to garnish with organic baby carrots to give some texture to the dish.

13 January, 2020
Average: 1.4 (19 votes)

serves for



For the olive oil braised leeks
Coriander seeds
3 g
Extra virgin olive oil
200 g
3 g
5 g
Orange Juice
200 g
Vegetable stock
250 g
Lemon juice
For the puffed wild rice
Wild Rice
50 g
Vegetable oil
250 g
Vinegar Powder
2 g
2 g
For the baby carrots
Red baby carrots
Yellow baby carrots
Purple baby carrots
Extra virgin olive oil
10 g
Pomegranate molasses
5 g
1 g
For the Turkish tea prunes
250 g, dried
Still water
300 ml
Black Tea
5 g, leaves
Cinnamon sticks

Step 01

For the olive oil braised leeks

  1. Trim the leeks and remove a few of the outer layers, then slice, discarding the tough green parts, and wash under running water.
  2. In a saucepan, heat half the olive oil then stir in the onions, bay leaves, salt and coriander seeds. Cook for 5 minutes.
  3. Add the leeks and cook for another 5 minutes.
  4. Add the orange juice and vegetable stock, then cover with a lid and simmer for 30 minutes on medium heat.
  5. Remove the leeks from heat and add the sugar, lemon juice and the rest of the olive oil.
  6. Leave to stand at room temperature.

Step 02

For the puffed wild rice

  1. Heat oil in a pot to 190°C and add the wild rice, which will sink to the bottom.
  2. After approximately 2 minutes the rice will have puffed and risen to the surface. Once all the rice have done so, remove from heat and strain.
  3. Spread the rice on a paper towel to remove any excess oil. Add some sea salt and vinegar powder to the rice.
  4. Keep aside to serve.

Step 03

For baby carrots

  1. Peel the carrots and use a Japanese mandoline to cut the carrots thinly.
  2. Dress them with olive oil, molasses and salt.
  3. Set aside.

Step 04

For Turkish tea prunes

  1. Place all ingredients in a saucepan and boil for 10 minutes until the prunes are soft.
  2. Remove from heat and cover the pan with a lid, allowing it to sit for 30 minutes.
  3. Remove the cinnamon stick and blitz the rest with a blender until a fine purée.
  4. Sieve and keep in a container for future use.

Search Recipes