Leek, romesco, almonds recipe: Watch this humble veggie transform over a flame
Leeks are often overlooked. But when cooked over fire and served with a rich romesco sauce, their sweet and smoky flavor sings.
Leeks are often overlooked in cooking because many are unfamiliar with how to prepare them and therefore relegate them to the second division – being chopped and used to flavour stocks and sauces. Yet if we examine this humble vegetable closely it is perfectly designed for grilling or roasting whole; its many layers protecting its tender heart, which is rendered sweet and creamy when cooked.
This leek recipe pays homage to the calçot (a green onion that has been forced to shoot like a young leek). These are so prized in Catalonia, Spain, that the locals celebrate the annual harvest with a special party or calçotada, during which the vegetables are charred over burning vine shoots before being wrapped in newspaper, allowing them to gently steam. Of all the alliums, leeks are the most subtle and sweet in flavour, but they are magically transformed when cooked over fire. I like to serve them with a rich romesco sauce that highlights the sweet and smoky flavour of the grilled leeks.
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RECIPE: Leeks, romesco, almonds
Ingredients
- 2 red bullhorn peppers
- 3 cloves garlic, roasted until soft and sweet
- 100g toasted marcona almonds
- 1 teaspoon nyora pepper paste (see note)
- 100ml extra virgin olive oil
- 40ml red wine vinegar
- 3 medium leeks
- 60g lardo (cured pork fat) thinly sliced (optional)
- Sea salt
Method
- Light your fire or barbecue. If cooking with fire, spread the embers evenly across the base of the grate and set your grill rack 5cm above the embers. Grill the red peppers, turning frequently until blackened all over. Remove and allow to rest for 10 minutes, before gently peeling and deseeding.
- For the romesco: blend the nyora pepper paste with the roasted peppers, 60g of the almonds, garlic, vinegar and olive oil. I like to blend it lightly so that it remains rustic and you can still find pieces of almonds within.
- Wash the leeks thoroughly; split the tops and leave to soak for 15 minutes. Throw the leeks directly onto the grill, turning until they are charred and blackened all over.
- Remove and wrap tightly in newspaper, leaving them to steam for 15 minutes. Unwrap the leeks, peeling the charred exterior and cut open lengthways to reveal the creamy heart.
- Place cut side down on a hot grill until caramelised. Season with sea salt and (if using) drape slices of lardo on top. This should melt gently over the warm leeks. Serve with the romesco and remaining toasted almonds.
- Note: Nyora pepper paste is a Catalan specialty made from nyora peppers. It has a sweet and fruity flavour. If you can’t get it, leave it out or try another dried chilli paste such as ancho chilli paste.
Serves 2
Chef Lennox Hastie’s recipes appear fortnightly in The Weekend Australian Magazine. His column alternates with Elizabeth Hewson’s home-cook recipes.