{"id":9099,"date":"2020-02-27T13:46:25","date_gmt":"2020-02-27T12:46:25","guid":{"rendered":"https:\/\/berloumi.be\/braised-leek\/"},"modified":"2025-03-08T13:01:54","modified_gmt":"2025-03-08T12:01:54","slug":"braised-leek","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/en\/braised-leek\/","title":{"rendered":"Berloumi with braised leek, linguini and hazelnuts."},"content":{"rendered":"\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-button aligncenter\"><a class=\"wp-block-button__link\" href=\"https:\/\/berloumi.be\/halloumi-recipe\/?lang=en\">Recipes<\/a><\/div>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-column1-1\/1\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2018\/11\/Berloumi-gesmoorde-prei-1140x1140.jpg\" alt=\"berloumi, braised leek.\" class=\"wp-image-3315\"\/><\/figure>\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">In short, braised leek means that you first fry the leek and then let it cook in a humid environment. Usually they do it with meat, but it can also be done with leek. By lightly frying the leek on the cutting side, it gets a nice view and the roasting juices add flavour and depth to the sauce. Recipe for four.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2018\/11\/Prei-in-ovenschaal-1024x727.jpg\" alt=\"Braised leek, braised leek.\" class=\"wp-image-3317\"\/><\/figure>\n<h2 class=\"wp-block-heading\">Braised leek.<\/h2>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Cut <strong>8 large leeks<\/strong> into pieces that are slightly shorter than the width of your oven dish. Start measuring from the base of the leek and use only the white to light green part. Cut the leek lengthwise and rinse the possible sand under running water. Keep the pieces together and drain them. <\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Fry the leek in a pan with <strong>a little olive oil.<\/strong> Fry the leek only on the cutting edge until it looks nice and brown. Repeat until all the leeks are baked and then divide the stalks into an oven dish with the cutting edge facing upwards. Pour 1<strong>00g white wine<\/strong> over the leek and season with salt and <strong>pepper.<\/strong> Divide <strong>80g butter<\/strong> into pieces over the leek.<\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Cover the oven dish with aluminium foil or a lid and cook the leeks for 30 minutes in an oven at about 170\u00b0C. Depending on the thickness of the leeks, the cooking time may vary, but make sure that the leeks are very soft in the end.<\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><em>Do not throw away the green part of the leek, but put it in soup or broth. With a little dexterity you can beat the rinse water out of the leeks so they don&#8217;t have to drain as long.<\/em><\/p>\n\n<h2 class=\"wp-block-heading\">Linguini.<\/h2>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Cook during the following <strong>250 grams linguini<\/strong> al dente. <\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Roast <strong>80 g coarsely chopped hazelnuts<\/strong> in a large pan (the paste should soon be in) without fat and then leave to cool partially. Deglaze the hazelnuts with the moisture of the braised leek. If necessary, add <strong>a dash of light cream<\/strong> or more butter.<\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><a href=\"http:\/\/www.berloumi.be\/halloumi-bereiden\">Bake the Berloumi<\/a> in an anti-stick pan. Pass the pasta through the moisture of the braised leek and serve. <\/p>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-normal-font-size wp-block-paragraph\">Share this page if you want to!<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In short, braised leek means that you first fry the leek and then let it cook in a humid environment. Usually they do it with meat, but it can also be done with leek. By lightly frying the leek on the cutting side, it gets a nice view and the roasting juices add flavour and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5518,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[1],"tags":[],"class_list":["post-9099","page","type-page","status-publish","has-post-thumbnail","hentry","category-geen-onderdeel-van-een-categorie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Berloumi with braised leek, linguini and hazelnuts.<\/title>\n<meta name=\"description\" content=\"A rich winter recipe with Berloumi, braised leek and hazelnuts.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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