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Roast leeks with ham and Payoyo cheese on a soft aniseed cream
To make the broth and then to obtain the cream
- 2 ham bones
- One onion
- 1 clove of garlic
- 1.8 litres of water
- 1 piece star anise
- 1 potato
- 1 carrot
- 1 stick of celery
- 1 leek
- 2 teaspoons fine maize flour
- 40 ml of Moscatel de Jerez wine
- 3 leeks
- Extra virgin olive oil
- A pinch of salt
- One tablespoon of sugar
- Ham shoulder
- Payoyo Cheese
- Some chia seeds
- Some pumpkin seeds
The procedure for this tray of roast leeks with shoulder and Payoyo cheese on a smooth aniseed cream is as follows:
The first thing I made was the broth. To do this, I put a pan of water in it and when it was hot, I submerged a ham bone in it, kept it there for a few minutes and took it out. I changed the water and repeated the action. I did the same with the other ham bone. In this way I ensured that they did not give the broth such an intense flavour and I cleaned them of impurities.
Then I put a pot with water and added the two ham bones, a cleaned leek, a cleaned onion, a piece of celery, a peeled potato, a peeled carrot, a piece of star anise and a clove of garlic. I cooked it for about an hour and a half until the broth was obtained. Then I strained it.
I then put 200 ml of this stock in a saucepan to boil, together with the Moscatel del Jerez wine, let it boil for half an hour, so that it would reduce, then I added the fine cornflour and let it cook for a few more minutes, until I obtained a sauce with the desired thickness.
On the other hand, I removed the green part of the leeks and the rest of the stalk. Then I cut each stalk into two equal lengths. I boiled them for 5 minutes in a pot with a pinch of salt and a pinch of sugar. Then I took them out and put them in a bowl with ice.
Once cooled, I cut them in half, lengthwise, with the idea of putting them in a very hot frying pan, with a few drops of olive oil, until they were golden brown on both sides.
Then I put a layer of the sauce on the tray, on top of the leeks, some pieces of shoulder, some pieces of Payoyo cheese, some toasted pumpkin seeds and some chia seeds.
Recipe courtesy of