SERVES 6
6 small leeks
4 bay leaves
10 whole black peppercorns
10 whole fennel seed
10 whole coriander seed
150ml dry white wine
1 ltr cold water
1 lemon zest
10ml olive oil
Salt, to taste
FOR THE GRIBICHE
4 large eggs
100g pickled radish
100g small red onion
50g capers
30g dijon mustard
15ml lemon juice
15ml white wine vinegar
250ml rapeseed oil
40g dill
40g parsley
20g mint
40g ramsons/wild garlic
1g burnt leek powder
- Preheat oven to 160c/gas 3. Chop off the leek top and ends, leaving on enough root to hold the leek together. Clean thoroughly and save the leek tops for later.
- Put the leeks into an oven dish with bay leaves, spices and lemon zest and pour the water and wine over the top. The leeks should be three quarters submerged. Cover with a cartouche.
- Poach the leeks until they are just done. You want a knife to easily pierce them, but the colour to remain strong. Save some of the liquid for when you are dressing your dish.
MAKING THE GRIBICHE
- Drop the eggs into a pot of boiling water and time for 7 mins. Refresh in iced water once done.
- Finely dice the red onion, mandoline the pickled radish, and roughly chop half of the ramsons and herbs. Drain the capers.
- In another bowl, whisk the mustard and lemon juice together and slowly add the rapeseed oil. Do this slowly and make sure it is emulsified into a thick vinaigrette.
- Into a large bowl, grate the egg on the largest setting. Add the onion, radish, chopped herbs and capers. Stir through the vinaigrette.
TO SERVE
- Lay the leeks side by side in a large deep dish, spoon a little of the leek liquor and pour a little olive oil on to the leeks.
- Spoon generous dollops of gribiche on top. Sprinkle a few pinches of burnt leek powder. Scatter the remaining ramsons and herbs over the top and season.
[BOX] Chef’s Tip:
To make burnt leek powder, wash the leek tops, tease apart and bake in an oven at 170c/gas 4 turning until it has deep dark oily colours, transfer to a dehydrator at 52c for 12 hrs, blitz and dehydrate for 12 hrs. Blitz and pass through a sieve.
Recipe from Riverford Field Kitchen.