AT A GLANCE
"This dish is a play on poutine, a popular fries, gravy and cheese-curd dish originating in Quebec," says Garratt. "We've flipped it around to highlight a few humble but essential building blocks of the French culinary repertoire: leek, onion and cheese. The cheese 'fries' are a bit of fun and tick the box for a fried component in the dish. Any hard-cooked curd-style cheese would suit this application - Gruyère, Comté, L'Etivaz, even cheddar."
|01||Preheat oven to 220C. Trim leeks, leaving 2cm of green and wash well. Place leeks side by side in a deep-sided frying pan, cover with water (about 1 litre), drizzle over 1 tbsp olive oil, season to taste, bring to the simmer and poach over low heat until tender (10-12 minutes). Remove from liquid, drain, halve crossways and set aside.|
|02||Meanwhile, halve onion root to tip, place cut-side down on a baking tray lined with lightly oiled baking paper and bake until flat surface is golden (15-20 minutes). Transfer to a saucepan, just cover with veal stock, season to taste and simmer over medium heat until onions are tender, adding bone marrow in the last 2 minutes (30-40 minutes). Set aside in cooking liquid and keep warm.|
|03||Place seasoned flour, egg mixture and breadcrumbs in separate bowls. Working with a cube of cheese at a time, coat with flour, then dip into egg mixture and finally coat with breadcrumbs, shake off excess then set aside on a plate ready for frying.|
|04||Heat char-grill or barbecue over medium-high heat, lightly oil poached leeks with remaining olive oil and grill, turning occasionally, to char (5-7 minutes).|
|05||Meanwhile, remove all but 20ml cooking liquid from onion mixture and reduce in a separate saucepan over high heat to a thick gravy consistency (2-3 minutes).|
|06||Heat vegetable oil in a deep-fryer to 180C. Deep-fry cheese cubes in batches until golden (1-2 minutes, take care, hot oil may spit). Drain on absorbent paper.|
|07||To serve, arrange onions and leeks on plates with bone marrow, pour gravy over, scatter cheese cubes over and season to taste with piment d’Espelette.|
Note Piment d'Espelette is French dried, flaked chilli and is available from herbies.com.au.
2012 FRANCOIS COTAT SANCERRE “CAILLOTTES” SAUVIGNON BLANC.