This three-cornered leek sauce recipe is a perfect blend of simplicity and flavour, celebrating the fresh, aromatic taste of three-cornered leeks paired with the warmth of ginger. Infused with sesame oil for an earthy undertone, this dish takes humble sausage meatballs to a whole new level.
Ingredients for Three-cornered Leek Sauce
1 thumb sized piece of ginger
1 handful of three cornered leeks
1 tbsp sesame oil
1 tsp oil
Salt to taste
Method
Three-cornered leek sauce
Peel the ginger then dice as fine as you can get it or use a grater on the finest
setting, it is better to dice as it as it helps with the texture at the end.
Slice the three cornered leeks as fine as you can too.
On a medium heat, heat the oil, when the oil is at temperature sauté off the ginger,
when the ginger has softened, add the three corned leeks, the sesame oil and
take off the heat. Season with salt.
I like to let this infuse for a day or two but it can be used straight away. It works perfectly with the meatballs but it’s also great with chicken, tofu or just folded through some cooked egg noodles.
For the Meatballs
Get the best sausages you can find, preferably from the butchers, or just ask for
sausage meat. De-skin the sausages and mould into bite sized patty’s.
Fry in a pan until golden on both sides.
When cooked, take off the heat and add the Three cornered leek and ginger sauce, let it sit in the sauce for a few minutes to infuse.
Plate up. Serve. Enjoy!