Spicy Leek Butter
Halve the leek lengthwise. Rinse thoroughly, then thinly slice. Rinse the chili and halve lengthwise. Remove the seeds and finely dice. Peel and finely dice the garlic. Heat the olive oil in a pan and sweat the garlic. Add the leeks and mix in the wine. Cover and simmer for 6 minutes over medium heat, until soft.
Uncover the pan, and let the liquid evaporate. Remove the pan from the heat and let cool. Puree the leek mixture, then mix into the butter with the chili. Season to taste with salt and pepper, and serve in bowls.