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.