“Dan [chef Daniel Johnston] at Vini first introduced me to braising speck. Treating it this way softens the meat, and while you lose some of the saltiness, the smoked quality remains. The sweet baby leeks counterbalance the richness and the mustard gives a satisfying kick.” Andrew Cibej, 121BC
- 400 gm piece of speck
- 1.5 litres (6 cups) chicken stock
- 200 ml white wine
- 15 thyme sprigs
- 1 garlic clove, crushed
- 2 tbsp olive oil
- 2 bunches baby leeks (about 20), trimmed, soaked in cold water to remove dirt
- To serve: sliced sourdough bread and hot mustard
- 1Preheat oven to 150C. Place speck in a small deep baking tray. Add 1 litre of stock, half the wine, half the thyme and all the garlic. Cover with foil, roast until tender (1½-2 hours).
- 2Meanwhile, heat oil in a large frying pan over high heat. Add leeks, season to taste and cook until golden (3-4 minutes). Add remaining wine and thyme, simmer until liquid is reduced by half (3-4 minutes). Add remaining stock, bring to the simmer. Cover, reduce heat to low and simmer until tender (4-5 minutes), then remove leeks with a slotted spoon.
- 3Remove skin from speck (discard), slice speck and serve with warm leeks, bread and mustard.
This recipe is from the September 2011 issue of .
Drink Suggestion: 2008 Moccagatta Buschet Chardonnay, Piedmont, Italy.
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