Wild Leek Loaf
1/3 cup chopped wild leeks, save 6 whole, with leaves for garnishing the top
2 cups chicken stock
½ tsp salt
1-1/2 cups couscous
3 tbsp olive oil
4 cloves garlic, chopped
1 onion, chopped
1 tbsp garam masala
2 tsp ground coriander
½ tsp red pepper flakes, optional
1 small zucchini, diced
8 oz/228 g mushrooms, chopped
½ cup chopped roasted red bell pepper
1. Line a 2 L (8 cup) loaf tin with plastic wrap, letting it overhang on the long sides. Lay 1 or 2 the wild leek(s) on the base of the tin, set aside in a cool place. Set aside remaining whole leeks for garnish later.
2. In a saucepan, bring the chicken stock to a boil over high heat. Remove from the heat and stir in salt and couscous. Cover and let stand for 10 minutes. Fluff with a fork and transfer to a large bowl.
3. Meanwhile heat 1 tbsp of the oil in a skillet over medium heat. Sauté the garlic and onion for 5 minutes, or until the onion is soft. Add the garam masala, coriander and red pepper flakes if using. Cook, stirring frequently for 1 minute. Add the remaining oil and cook the zucchini and mushrooms for 7 minutes, or until soft. Let cool.
4. Add the onion-mushroom mixture and the red bell pepper to the couscous. Cover and chill for an hour. Press the mixture into the tin, pressing it in and around the leek on the bottom of the tin. Fold the plastic wrap over to cover. Weigh down with food tins and chill overnight.