Wood Fired Leeks

Tom Cenci

Tom Cenci

28th November 2023
Tom Cenci

Wood Fired Leeks

30 min

Wood Fired Leeks by Tom Cenci

Woodfired leeks with almond ricotta, green sauce and caramelised pecans.

Serves 4


Wood Fired Leeks

  • 2 Whole leeks
  • 100g Almonds
  • 1 Lemon
  • 1 Clove of Garlic
  • 100ml Olive
  • Mixed soft herbs like parsley, tarragon, dill, mint etc
  • 100g Pecans
  • 50g Sugar


Wood Fired Leeks

1. First, soak the Almonds the day before you need them; just cover them with water and leave them in the fridge.
2. Make the almond ricotta the next day by draining them and blending it with the zest and juice of 1 lemon, then adding a little olive oil and water till the mix is smooth. Taste for seasoning, then leave at room temperature till needed.
3. Next, wash the leeks, then place them whole on the BBQ and allow to char to black on the outside and soft in the middle and then set aside and allow to cool.
4. Make the green sauce by finely chopping up the chilli, garlic and herbs and binding with a little olive oil.
5. Lastly, make the caramelised pecans, place in a non-stick pan on a medium heat with the sugar and stir with a wooden spoon till all the pecans are coated in the caramel and then cool on a tray.
6. Put the dish together by peeling the leeks and discarding any charred bits. Place a large spoonful of the almond ricotta on a plate, and place the leeks on top (you can re-heat them on the BBQ if needed).
7. Then finish with the green sauce, caramelised pecans, and some fresh herbs.

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