Leeks and Lentils
Marinating leeks infuses umamirich flavour to a multi-textural dish. Purchase chipotle concentrate at a specialty food store.
INGREDIENTS Leek Marinade 1 cup chipotle concentrate 3 / 4 cup white sugar 1 cup white wine vinegar 1 cup miso 1 / 4 cup chili oil 2 cups water
Braised Leeks 1-3 whole leeks, clean and trimmed 1 cup leek marinade
Fennel Sofrito 2 cups fresh fennel, brunoise 2 cups leek, brunoise 2 cups carrot, brunoise 4 cups white onion, brunoise 2 cups celery brunoise 1 cup fresh garlic finely chopped 2 cups olive oil 1 cup tomato paste 3 Tbsp smoked paprika 1 tsp chili flakes 3 cups white wine 3 cups vegetable stock 2 Tbsp kosher salt
Beluga Lentils See recipe on page 18
Frisée Salad with Dijon Vinaigrette See recipe on page 18 inthekitchen
Braised Leeks 1. Cut the green top of the leek from the white bottom. 2. Cut the whites into 3 " pieces lengthwise. Remove outerlayers to get 1 " diameter rounds. 3. Place the leeks into a baking pan. 4. Preheat the oven to 300 ° F. 5. Pour over marinade to cover the leeks halfway, cover with foil and bake for 1 hour or until tender( test with a knife). 6. Leave to cool in marinade then remove and set aside.
Fennel Sofrito 1. Using a sharp knife, cut all vegetables finely. 2. On medium heat, add olive oil to large saucepan. Add all vegetables except garlic and cook for 30-45 minutes until the liquid has evaporated and the vegetables start to brown. 3. Add garlic and cook for another 5-10 minutes. 4. Add chili flakes, paprika, and tomato paste and cook for 10 minutes. 5. Add wine and reduce by 3 / 4. 6. Add vegetable stock and cook for another hour to reduce. 7. Season with salt to taste.
Assembly 1. Cut cooled leeks into thirds width-wise. 2. Heat 9 pieces of the leek coins in a 300 ° F oven for 5-6 minutes covered with olive oil. 3. Heat 1 / 2 cup of sofrito in a pan with heated olive oil and sauté for 2-3 minutes. 4. Add 1 cup of cooked beluga lentils, mix well, then add 2 oz of vegetable stock and mix. 5. Add 2 heaping tablespoons of finely chopped parsley. 6. Add kosher salt and black pepper to taste. 7. Place lentils on a serving plate. 8. Remove hot leeks from the oven and lay on top. Mix a few leaves of frisée with 2 Tbsp of Dijon vinaigrette and place around hot leeks. 9. Dust burnt leek ash over frisée to garnish.
Yield 1 serving
Burnt Leek Ash See recipe on page 18
METHOD Leek Marinade 1. In a blender, add all ingredients and blend. 2. Transfer to the fridge. ciao! / aug / sep / two thousand twenty-six 13