October 10, 2020


Gourmet Guide recipes

by chef Janine van der Nest of Manor House Restaurant

Makes 2 ¾ cups


2 leeks, white and pale green parts only, finely chopped

1 onion, finely chopped

20ml black garlic

½C toasted hazelnuts

2C dry white wine

2 large, fresh thyme sprigs

2t black truffle oil

4C chicken stock

4C heavy cream


  1. Wash chopped leeks in a bowl of cold water, then drain (do not pat dry).
  2. Steam leeks, onion, black garlic and hazelnuts in a heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes.
  3. Add wine, thyme and 1 teaspoon truffle oil and boil, uncovered, until most of liquid has evaporated, about 12 minutes.
  4. Add stock and boil until reduced to about 2 cups, about 25 minutes.
  5. Stir in cream and simmer, stirring occasionally, until reduced to about 2 ¾ cups, about 40 minutes.
  6. Blend thoroughly and pour mixture through a fine sieve into another saucepan, pressing on and discarding solids.
  7. Whisk in second teaspoon of truffle oil and season with salt and pepper.
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