To serve
Leek and Lardons with a Warm Hazelnut Dressing
Heat a BBQ until hot and the coals are white.
Place the leeks directly onto the hot coals and cook for 8 minutes, turning halfway until charred all over. Fry the lardons in oil for 5 to 6 minutes until crisp, drain the fat into a large bowl, pop the lardons onto a tray and then toast the nuts in the same pan. Then mix the onion, parsley, mustard, oyster sauce, nut oil, vinegar and lemon juice with the lardon fat and finish with the nuts.
Remove the charred outer leaf of the leeks then slice and pop onto a platter. Sprinkle over the lardons and spoon over the dressing.
Leek and Potato Soup
Place the leeks, potato, cream and milk into a pan and bring to the boil. Simmer for 5 to 6 minutes then blitz until smooth and pop back in the pan to warm through. To serve, drizzle the soup with cream and oil and top with the leeks.
To serve
Leek and Lardons with a Warm Hazelnut Dressing
Heat a BBQ until hot and the coals are white.
Place the leeks directly onto the hot coals and cook for 8 minutes, turning halfway until charred all over. Fry the lardons in oil for 5 to 6 minutes until crisp, drain the fat into a large bowl, pop the lardons onto a tray and then toast the nuts in the same pan. Then mix the onion, parsley, mustard, oyster sauce, nut oil, vinegar and lemon juice with the lardon fat and finish with the nuts.
Remove the charred outer leaf of the leeks then slice and pop onto a platter. Sprinkle over the lardons and spoon over the dressing.
Leek and Potato Soup
Place the leeks, potato, cream and milk into a pan and bring to the boil. Simmer for 5 to 6 minutes then blitz until smooth and pop back in the pan to warm through. To serve, drizzle the soup with cream and oil and top with the leeks.
