Leeks wrapped in smoked bacon with vegge jus

I am proud to present the one that I conceder to be My signature dish. I came up with the concept many years ago, when I wanted to change the understanding that simple things as leeks, carrots, onions can be presented as a main and not just a garnish next to fancy piece of meat or fish. Therefore I took the leek and surprised even Myself. 

Serves 4

3 sticks of leek (trimmed and washed thoroughly and cut into 10 cm sticks)

18 thin slices of smoked bacon

3 onions (cut in 4 sectors with the skin on)

3 carrots (cut into chunks)

4 red chillies (halfened lengthways)

2 cloves garlic (bashed with the skin on)

100 ml white wine

50 ml double cream

bunch of thyme

salt, crushed black pepper and sugar to season

First wash the leeks very well to get off any sand or dirt lingering inside the layers. Drizzle olive oil to a baking tray or baking paper and season with pepper and salt. Line the bacon on top and season the other side. Wrap each leek stick with 2 slice of bacon and brown them on a pan rolling the sticks during the frying process. Transfer to a shallow baking tray. Using the fat from the bacon brown the vegetables and add them to the leeks. Deglaze the pan with white wine and pour the liquid to the rest of participants. Season the content of the tray with salt and pepper and add little water just to cover 1-1,5 cm the base of the dish. 

Cover with tinfoil and cook at 160 °C for about 30-40 minutes, or until the vegetables are tender. 10 minutes before toss in bunch of fresh thyme. 

When ready. Take the leeks, onions, carrots, garlic and chillies out and drain the cooking liquids to a pot. Reduce by half and then add the cream. Reduce by 1/3 or until the sauce covers the back of the spoon slightly.

And there is the magic. Baked leeks with bacon and vegge jus.