Charred Leeks with Hazelnuts
By OcadoLifeNumber one for winter cooking, leeks add flavour and depth to warming soups and stews. But they can be a brilliant standalone ingredient, too.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 4 tbsp of groundnut oil
- 20 baby leeks, trimmed
- 100 g of hazelnuts
- 0.5 orange, juice and zest
- 0.5 lemon, juice and zest
- 2 tsp of sherry vinegar
- 25 g of parsley, roughly chopped
Method
4 stepsStep 1
In a large, wide pan, lay the leeks out evenly, taking care not to pile them too high. Cover with boiling water and cook for approx 5 mins with the lid on. Drain when tender, then run cold water over the leeks and drain again.
Step 2
Chop the nuts finely and combine with the hazelnut oil, citrus juices, zest and vinegar. Season to taste, then stir in the parsley.
Step 3
Next toss the leeks in a little extra oil and fry batches of them in a griddle or frying pan on a high heat. Cook for 1 min each side until hot and starting to char.
Step 4
Arrange on plates and spoon the dressing over the top.