Burnt Leeks with Seaweed Butter
/
Burnt Leeks with Seaweed Butter
Recipe by Michael Weldon
Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins
Ingredients
Squeaky Gate extra virgin olive oil
4 leeks
Seaweed butter
250g unsalted butter at room temperature
5 nori sheets, roasted over a flame to toast and firm up
1 tsp porcini powder
1 tbsp Coles soy sauce
1 lemon, zest
Garnish
Parmesan
½ bunch dill
Method
Place the whole leeks on the BBQ or over charcoal and cook until completely blackened all over. They should be steamed and tender in the center.
In a mortar and pestle, pound the nori into a powder.
In a bowl, whisk together the butter, nori, porcini, soy sauce, and lemon zest. Roll the mixture into a log using cling wrap, then set it in the fridge.
Once the leeks are ready, allow them to cool slightly, then cut them open with the tip of a knife. Remove the steam internal piece of the leek from the burnt layers. Slice the tender leek into bite-sized pieces and place them back into the leek skin. Top each leek with discs of butter. Place the leeks back on the BBQ and shut the lid to melt the butter.
Serve the leeks on a platter. Grate parmesan over them and garnish with dill fronds.
