"gently stewing vegetables in an oil-enriched pickling liquor that is flavored with aromatic herbs and spices." ------ from Saha by Greg and Lucy Malouf
- 3 leeks, white part only, cut into one inch rounds
- 8 shallots, peeled
- 2 bay leaves
- few springs of thyme
- 1 tsp black peppercorns, lightly crushed
- 1 tsp fennel seeds, lightly crushed
- juice of 5 lemons
- 400 ml dry white wine
- 500 ml water
- 400 ml extra-virgin olive oil
- 1/2 tsp salt
- 8 medium portobello mushrooms, trimmed
- 6 small vine-ripened tomatoes
- 80 ml arak or another anise liqueur
- freshly ground sea salt to taste
- 2 oz flaked almonds, fried golden brown
- put the leeks, shallots,garlic,herbs and spices into a large, heavy-based saucepan, pour on the lemon juice, wine, water and olive oil and stir in salt
- cut a circle of baking paper to the size of the saucepan and sit it on top of the vegetables
- bring to boil, then lower the heat and cook at a very gentle simmer for 20 minutes
- lift up the paper and slip the mushrooms and tomatoes in amongst the vegetables
- replace the paper the simmer gently for a further 10 minutes
- remove from the neat and stir in the arak. leave the vegetable to cool slightly in the liquid
- when ready to serve, lift the vegetables out of the stewing liquor into a serving dish, season with a little salt, drizzle with extra-virgin olive oil and sprinkle with flaked almonds. served with hot bread.
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