Charred leeks with romesco sauce

By Spencer Watts
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Ingredients

Leeks:

  • 4 large leeks
  • Olive oil for drizzling
  • Salt and pepper
  • Oil, for the grill

Sauce:

  • 3 Roma tomatoes, halved, tossed with olive oil
  • 6 garlic cloves, skin removed
  • 2 red chilis, toasted
  • 3 tablespoons (45 milliliters) hazelnuts, toasted
  • 3 tablespoons almonds (45 milliliters), toasted
  • 2 red peppers, tossed with olive oil
  • 2 teaspoons (10 milliliters) lemon zest
  • 3 tablespoons (45 milliliters) red wine vinegar
  • 1/3 cup (80 milliliters) olive oil + more for drizzling
  • 1 teaspoon (5 milliliters) fennel seed, toasted, ground
  • 1 teaspoon (5 milliliters) honey

Bread:

  • 4 slices sourdough bread
  • Olive oil for drizzling
  • Salt and pepper

Directions

Sauce:

  1. Preheat the barbeque to medium-high or 375 F (190C).
  2. Oil the grill.
  3. Place the tomatoes on the grill skin side down to char, once skin begins to separate from the tomato remove the tomatoes from the grill and remove the skin.
  4. Place peppers on the grill to char, turn as the skin blackens.
  5. Once the peppers are completely charred remove from the barbeque and put in a bowl to sweat.
  6. After five minutes remove the skin and seeds by scraping the pepper, do not use water to rinse.
  7. In a hot skillet place garlic and chilis, blister for one minute.
  8. To a food processor add the charred tomatoes, garlic, chilis, hazelnuts, almonds, and charred peppers, lemon zest, blitz.
  9. Add red wine vinegar, olive oil, fennel, and honey, Process until smooth.
  10. Place into serving bowl.

Sourdough:

  1. Preheat the barbeque to medium-high or 375 F (190 C).
  2. Slice bread thinly and drizzle with olive oil, salt and pepper, toast on the barbeque.

Leeks:

  1. Trim the root ends of the leeks. Chop off the tough, dark green ends and discard.
  2. Slice the leeks in half. Place them in a bowl of cold water to soak.
  3. Preheat half the grill to medium-high or 375 F (190 C).
  4. Brush leeks with olive oil and place leeks on the lit side of the barbeque cut side down to begin charring.
  5. Place closely together to maintain shape and prevent the leeks from peeling open, cook for five minutes.
  6. Turn leeks over and cook for ten minutes, the outer skin will be tough and should be discarded.
  7. Chop leeks into bite size pieces.
  8. Serve grilled leeks, grilled sourdough and romesco sauce on a platter.
  9. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

FOLLOW Spencer Watts

Bell Media Lifestyle Specialty Terms of Use Privacy Policy