Wednesday, June 22, 2011

Braised Leeks

 How many of you work to live and how many live to work?  I have been coming across more and more people who seem to be living to work.  Their work is their life.  And mind you, it is not that they love their job a lot.  Many seem to have no other dimension in life.  Having a career is not a bad thing.  But how many of you would stab your friends and colleagues in the back to make that career?  Leading a one dimensional life where work is the only dimension you have, could lead to unpleasant effects. 

In today’s competitive world, everyone wants to leave a legacy.  But couldn’t a legacy be left in bringing up good children, in planting trees, in helping at the home for the aged once a week, in doing little acts of service?  Or do you leave your legacy by being the Director or Manager of a company following blindly instructions given to you by your seniors, rolling out new systems in countries which would be outdated in a couple of years anyway, boosting up your sales programs or then having a marketing campaign? 

Let us make this very visual – the word “leaving a legacy”.  Imagine spending some time every Sunday planting tender saplings in your neighbourhood.  Saplings that would in the next 20 to 30 years grow into trees that would provide shade, fruits, flowers, leaves.  Trees that would be a part of your neighbourhood long after you are gone.  Trees – that would be your legacy.  Now imagine spending your Sundays reading emails from work on all things gone wrong in the marketing campaign you are running, preparing for presentations you have to give the following week, restless nights you spend in bed figuring out who is trying to backstab you at work.  After months of intense work and pressure, you have a successful marketing campaign out, receive merit for the work you have done and the company goes on – with or without you.  What is the legacy you are leaving here?

Preparation Time: 1 hour 10 minutes
Serves 6

1 kilo leeks
115 grams carrots, sliced
4 green chillies
1” piece ginger, sliced
60 grams bacon
1 tablespoon coriander leaves
300 ml white stock
Salt and pepper


  1. Cut the roots from the leeks, remove any discoloured outside leaves and trim the green.  Cut through lengthwise and wash well under running water.  Tie into a neat bundle.  Place in boiling salted water for 10 minutes.  Refresh and wash again.  
  2. Place sliced vegetables and spices in a pan and place leeks over.  Add coriander leaves.  
  3. Barely cover with stock and season with salt and pepper.  Add bacon strips.  Cover with a buttered paper and a tight lid and cook gently in a moderate over for about 1 hour.  
  4. Remove leeks from pan.  Drain well and dress neatly in a vegetable dish.  Check the liquid for seasoning and pour over leeks.  


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