Coal Roast Leeks with Pistachio Romesco Recipe - Great British Chefs
Leeks are blackened and steamed in their own juices over hot coals and served with a rich pistachio romesco and tofu cream.
Ingredients
- 4 large leeks
- 1kg leek tops
- 1kg pomace oil
- 150g of shelled pistachios
- 150g of almonds
- 8 green peppers
- 1 garlic clove
- 300ml of leek oil
- sea salt to season
- jalapeño vinegar to season, (or green Tabasco)
- 500g of silken tofu
- 1 lemon, juice only
- 1 handful of shelled pistachios
- 4 tbsp of chopped chives
- 1 pinch of hibiscus salt
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