Charred leeks with leek ash crème fraîche, burnt citrus dressing and soft egg

Name: Charred leeks with leek ash crème fraîche, burnt citrus dressing and soft egg
Total time: 45 min
Ingredients: 3 leeks, slim and untrimmed; 3 bay leaves; olive oil; salt; pepper; 4 tbsp of crème fraîche; salt; 1 lemon; 1 lime; 1 tsp wholegrain mustard; 50ml of olive oil; salt; pepper; 2 eggs, soft-boiled, peeled and quartered; 50g of feta, crumbled (optional); lemon thyme, leaves picked (optional)

by GBC Kitchen

Item 1 of 1

Main
easy
4–6
45 minutes

★ ★ ★ ★ ★

5.00

This barbecued leek recipe is surprisingly complex, seeing as it only has three core ingredients. The charred leeks are dressed in charred citrus juice, working in perfect harmony with the soft-boiled eggs and leek ash crème fraîche. If you've never made leek ash before it's definitely worth doing – a simple and delicious way to infuse all sorts of dishes with incredible flavour.

First published in 2019

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This vegetarian barbecue recipe uses up the often discarded green ends of the leeks by burning them to a crisp and blitzing into a 'leek ash'. Though it may sound a bit unusual, the deep, smoky, oniony flavour of the powder is surprisingly complex and almost tastes like dark cocoa powder. It takes no time at all, keeps indefinitely and helps combat food waste! Try using the leftover ash folded through mayonnaise or as a steak seasoning.

Ingredients

Metric

Imperial

Leeks

3 leeks, slim and untrimmed
3 bay leaves
olive oil
salt
pepper

Leek ash crème fraîche

4 tbsp of crème fraîche
salt

Burnt citrus dressing

1 lemon
1 lime
1 tsp wholegrain mustard
50ml of olive oil
salt
pepper

To serve

2 eggs, soft-boiled, peeled and quartered
50g of feta, crumbled (optional)
lemon thyme, leaves picked (optional)

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Method

Preheat the barbecue to around 200°C and set it up for direct cooking

Chop off the green part of the leeks and set aside the white parts. Pull apart the green leaves, wash them thoroughly and dry well. Place them on the grill and leave until completely blackened and dried out (about 30 minutes)

Remove, leave to cool, then blitz to a fine powder in a a spice grinder. This leek ash can now be kept indefinitely in an airtight container

Slice the whites of the leeks in half lengthways – do not remove the root as this will keep them together. Place them on a large sheet of foil then drizzle with olive oil and season with salt and pepper. Place the bay leaves on top then wrap up into a loose parcel. Place on the barbecue for 15–20 minutes or until the leeks are soft and tender but still holding their shape

While the leeks are cooking, make the crème fraîche. Stir 1 tablespoon of the leek ash through the crème fraîche, then taste and season with salt

Unwrap the leeks from the foil and place them directly on the barbecue grill. Halve the lemon and lime and place them on the barbecue, cut-side down. Cook both until nicely charred, turning the leeks occasionally (about 10 minutes)

Remove the leeks, lemon and limes from the heat. Squeeze the juice from the charred citrus into a bowl and whisk in the wholegrain mustard. Add the oil and whisk into a dressing. Taste and season with salt and pepper

Slice the leek halves lengthways and dress with the burnt citrus dressing. Add some spoonfuls of the leek ash crème fraîche to the plate then top with the leeks, soft boiled eggs, thyme and feta (if using). Sprinkle with a small pinch of leek ash for an extra smoky flavour

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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