Coal Roast Leeks with Pistachio Romesco Recipe
Leeks are blackened and steamed in their own juices over hot coals and served with a rich pistachio romesco and tofu cream.
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Cooking tools:
- Grill
- Food processor
- Blender
- Pan
- Saute pan
- Fine-mesh sieve
- Mixing bowl
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Piping bag
- Spoon
- Tongs
- Squeezy bottle
- Serving bowl
- Kitchen towel
- Pitcher
- Airtight container
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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