All dishes with leeks have dual nationality in my family. My grandfather, Gheorghe, was from Oltenia, where leeks are considered a culinary symbol, and I now live in Wales, UK, where they play a similar role. What a coincidence.

This stew is very popular, especially during Lent (skipping the wine) and I love it for its sweet-tangy notes and how quickly it comes together. It is usually served with bread, but I've heard that burghul wheat and rice are also common south of the Danube.

Serves 4

INGREDIENTS

  • sunflower oil, for frying

    WNK- Danube book cover Danube: Recipes and Stories from Eastern Europe Irina Georgescu
  • 2 large leeks, washed and cut into round slices green tops included

  • 1 teaspoon coriander seeds

  • 50 ml (1 3/4 fl oz/3 table spoons) white wine

  • 200 ml (7 fl oz/scant 1 cup) vegetable stock

  • 2 x 400 g (14 oz) tins of chopped tomatoes

  • 250 g (9 oz) mixed olives, plain or marinated

  • zest and juice of 2 lemons

  • salt and freshly ground black pepper

DIRECTIONS

Cover the base of a large frying pan (skillet) with a thin layer of oil and heat well. Add the sliced leeks with a pinch of salt and the coriander seeds, and cook over a medium heat until well| caramelised. Pour in the wine and allow it to evaporate, then add the stock and the chopped tomatoes, and cook for 15 minutes on a low-medium heat. You can cover the pan with a lid, in which case you need to reduce the heat even more to a gentle bubble.

Add the olives, lemon zest and juice, and cook for 5 minutes more. Adjust the seasoning to taste.

Serve with bread, burghul wheat or rice.


Extracted from Danube, by Irina Georgescu (Quadrille $43). Photography by Issy Croker.


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