Leek ‘Cannelloni’
This Recipe Contains
Instructions
Prepare the Leeks
Place the leeks on a cutting board. Cut off the bottom end near the roots. Cut off the top end where the dark green leaves start, keeping the lighter, softer part. Take each leek and slice lengthwise through one side, cutting all the way to the centre, so the leek can be opened flat into a long rectangle. Open the sliced leeks gently with your hands to flatten them.
Clean and Soften the Leeks
Rinse each leek sheet thoroughly under running water to remove all soil or grit. Soften the tougher outer leaves using one of these methods: Boiling: Bring a pot of water to a boil. Add the tough leek leaves. Boil for a few minutes until softened and flexible. Hot Water Soak: Place the leek leaves in a heatproof bowl or container. Pour hot (almost boiling) water over them. Let them sit until they become soft and pliable. Once softened, remove the leeks and place them on a clean towel. Pat them completely dry to remove excess water.
Prepare the Filling
In a large mixing bowl, add: Ground beef Finely chopped onion Black pepper Minced garlic Paprika Cumin Basil Parsley Olive oil Lime juice Tomato sauce Raw rice Season with salt and any additional seasoning to taste. Mix everything together thoroughly until the filling is evenly combined.
Assemble the Leek Rolls
Lay a softened leek rectangle flat on your work surface. Place two tablespoons of the meat mixture near one end of the leek. Roll the leek tightly around the filling. Tuck the side edges inward so the filling stays enclosed. Set the roll aside and repeat with all remaining leek sheets and filling.
Arrange and Bake
Place all the rolls in a baking dish, arranging them snugly so they don’t open while cooking. Pour stock into the dish until it reaches about 3/4 of the height of the rolls. Cover the dish first with a layer of baking paper (parchment). Then cover tightly with foil. Place the baking dish on a tray to catch any bubbling liquid.
Cooking
Bake in a preheated oven at 180°C for about 70 minutes. After 70 minutes, remove the baking paper and foil. Return the dish to the oven and bake for another 10–15 minutes, or until the leeks brown lightly on top.
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