Charred Leek Rafts
This is a wonderful vegetarian alternative to the sausage rafts that were in my Skewered book. But equally delicious with the charred leek smothered with melty cheddar cheese and chimichurri. A truly delicious combination.
Ingredients
6 medium sized leeks
Handful grated mature cheddar cheese or vegan cheese
Coarse sea salt and coarse black pepper
2 cloves garlic
Handful of fresh flat leaf parsley and oregano
1 tbsp dry oregano
60ml extra virgin olive oil
Pinch smoked paprika
2 tbsp red wine vinegar
1 tbsp Aleppo chilli flakes
Method
1. Set up your grill for moderate heat direct cooking with the lid on.
2. Trim up your leeks, and place the 6 leeks next to each other, use 2 soaked wooden skewers to make a raft from the leeks, skewering through the middle of the leeks at either side of the raft. Rub a teaspoon of olive oil over the leeks, lightly season with a pinch of sea salt and pepper and place on the grill. Around 8-10 minutes should char the outside of the leeks slightly and soften them up.
3. While the leeks are cooking make up the chimichurri by blitzing up, a couple of good pinches coarse sea salt, garlic, all the herbs, olive oil, red wine vinegar and chilli flakes.
4. Place the cheese on top of the leeks and the lid of the grill back on and melt the cheese for a few minutes, drizzle over the melted cheesy leeks, a couple of teaspoons of the chimichurri and serve.
More Recipes Ideas from Marcus Bawdon
Method
1. Set up your grill for moderate heat direct cooking with the lid on.
2. Trim up your leeks, and place the 6 leeks next to each other, use 2 soaked wooden skewers to make a raft from the leeks, skewering through the middle of the leeks at either side of the raft. Rub a teaspoon of olive oil over the leeks, lightly season with a pinch of sea salt and pepper and place on the grill. Around 8-10 minutes should char the outside of the leeks slightly and soften them up.
3. While the leeks are cooking make up the chimichurri by blitzing up, a couple of good pinches coarse sea salt, garlic, all the herbs, olive oil, red wine vinegar and chilli flakes.
4. Place the cheese on top of the leeks and the lid of the grill back on and melt the cheese for a few minutes, drizzle over the melted cheesy leeks, a couple of teaspoons of the chimichurri and serve.
