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Barbecued leeks with romesco sauce

Name: Barbecued leeks with romesco sauce recipe
Yield: 4
Ingredients: 4 leeks; Sherry vinegar, to drizzle; Extra virgin olive oil, to drizzle; 125.00 ml mixed herb leaves, to serve (we used chervil, tarragon and dill); 1 long green shallot, sliced to serve; 600g capsicum; 150g blanched almonds, roasted; 150g blanched hazelnuts, roasted; 1 small garlic clove; 2 tsp smoked paprika; 1 tsp ground cumin; 80ml olive oil; 20.00 ml extra virgin olive oil; 20.00 ml lemon juice; Pinch of dried chilli flakes

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by Jake Kellie

CHEF

Dec 30, 2022

Jake shares his romesco sauce recipe from Arhke – a tangy and earthy side that will round out any meal.

4 leeks
Sherry vinegar, to drizzle
Extra virgin olive oil, to drizzle
1/2 cup mixed herb leaves, to serve (we used chervil, tarragon and dill)
1 long green shallot, sliced to serve

Romesco sauce

3 (600g) red capsicums
150g blanched almonds, roasted
150g blanched hazelnuts, roasted
1 small garlic clove
2 tsp smoked paprika
1 tsp ground cumin
1/3 cup (80ml) extra virgin olive oil

Lemon chilli dressing

1 tbs extra virgin olive oil
1 tbs lemon juice
Pinch of dried chilli flakes

Method

1.

For the romesco, preheat a barbecue grill or chargrill pan on high. Cook capsicums, turning, for 10 minutes or until blackened all over. Transfer to a plate and cover with plastic wrap. Set aside for 10 minutes. Peel and remove seeds from capsicums, discarding skin and seeds.
2.

Place almonds in a food processor and pulse until finely chopped. Transfer to a bowl. Repeat with hazelnuts and add to almonds. Place capsicum, garlic, paprika and cumin in food processor and whiz for 4 minutes or until smooth. With the motor running, gradually add the oil and vinegar until smooth and combined. Season with salt flakes. Transfer to a bowl and fold through the nuts.
3.

Trim ends from leeks. Barbecue leeks, directly over the flames if possible, until charred all over. Transfer to grill plate and cook over low heat for 20-30 minutes or until softened and cooked through. Set aside to rest, then carefully remove the tough outer layer of the leeks. Cut each leek into 4-6 slices. Drizzle with vinegar and oil and season with salt flakes and freshly ground black pepper.
4.

For the lemon chilli dressing, whisk oil, lemon and chilli together in a small jug. Place a good spoonful of romesco in a serving bowl. Top with leek, herbs and shallot and drizzle with dressing to serve.