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Pan-roasted leeks with currants and pistachio-sorrel gremolata
Serves 4-6 Starters and mains
Ingredients
- 3 leeks
- 3tbsp avocado oil, plus extra if needed
- 60ml chardonnay vinegar or sherry vinegar
- 1tbsp honey
For the gremolata
- 1tbsp minced preserved lemons
- 1 bunch sorrel, chopped
- 1tbsp currants or other sweet dried fruit, such as cherries
- 1 garlic clove
- 1tbsp chopped salted pistachios
- 3tbsp avocado oil
Method
To make the gremolata, mix the preserved lemons, sorrel, currants or other dried fruit and garlic together in a small bowl. Fold in the pistachios and avocado oil and set aside.
Thoroughly clean the leeks. Trim off the dark green parts and the very bottom of the stem with the roots (save these for making stock). Slice the light green and white parts lengthways into six batons.
Heat the avocado oil in a large cast iron frying pan over a medium-high setting. Once hot, place the leeks, cut-side down, in the pan and cook for around 7 minutes until golden brown.
Flip each piece using a spatula or tongs, season with salt and black pepper, add extra oil if needed and cook for another 7 minutes until golden brown.
Reduce the heat to medium- low and add the vinegar and honey to the pan. (Take care with the vinegar as it may spray a little as it hits the hot pan – waiting for a few moments after lowering the heat may help.) Cook for around 10 minutes until the leeks are fully done.
Remove the pan from the heat and transfer the leeks
to a serving plate, cut-side up. Spoon the pistachio gremolata over the leeks to serve.