What can I use instead of Mangalitsa pork fat?

Duck fat or goose fat. Both are good substitutes if you cannot find Mangalitsa pork fat, giving the leeks a similar rich, savoury finish. Warm it through and spoon it over the charred leeks before adding the pine nuts.

How long do the leeks take in Charlie?

About 20 minutes. Lay the white parts of the leeks directly on the cooking rack with Charlie at 200°C (390°F), turning them occasionally, until they are soft in the middle and charred on the outside.

Why char the lemons for this leek dish?

Charring the lemon halves cut side down on the cooking rack caramelises the edges and gives the juice a smoky citrus flavour. That squeeze at the end cuts through the rich pork fat, so it is worth not skipping.

What do I do with the green leek tops?

Keep them for soups or stocks. This recipe uses only the dense white parts of the leeks, which give the best texture and sweetness when charred. Rinse well between the layers to remove any grit before cooking.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

Ember Baked Leeks with Mangalitsa Pork Fat, Burnt Lemon and Toasted Pine Nuts

Name: Ember Baked Leeks with Mangalitsa Pork Fat, Burnt Lemon and Toasted Pine Nuts
Prep time: 10 min
Cook time: 30 min
Yield: 4 to 6
Cuisine: British
Ingredients: 1kg leeks (white part only); 200g Mangalitsa pork fat; 2 lemons; 50g pine nuts

Rich Mangalitsa pork fat, burnt lemon and toasted pine nuts dress the soft centres of ember-baked leeks. James Peck's Festive Masterclass recipe starts with blackened outer layers. Peel those back and the sweet leek underneath is ready for its rather good dressing.

James PeckChef, Ember

Bake

Prep10 minutes

Cook30 minutes

Serves4 to 6

DifficultyMedium

Oven temperature200°C (390°F)

RackCharlie Oven Cooking Rack

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

1kg leeks (white part only)
200g Mangalitsa pork fat
2 lemons
50g pine nuts

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£5,950.00Choose your oven, Charlie Charcoal Oven
Stag British Premium Lumpwood Charcoal£96.50
Charlie Oven Tongs 55cm£40.00
Charlie Oven Cooking Rack£280.00

Method

Setting up Charlie

Light half a football of charcoal in the Charlie Oven
Allow the oven to reach 200°C (390°F)
Adjust the vents to maintain a steady temperature
Place the Charlie Oven Cooking Rack in position

Trim off the green tops of the leeks and set aside for soups or stocks. Use only the dense white parts.
Rinse the leeks thoroughly under cold water to remove any dirt between the layers. Pat dry with a clean tea towel.
Slice the Mangalitsa pork fat into thin pieces and render it in a pan over medium heat until the fat melts and the pieces become golden and crispy. Set the crispy pieces aside.
Toast the pine nuts in a dry pan over medium heat, tossing frequently until golden brown. Set aside.
Cut the lemons in half and place them cut-side down on the cooking rack in the Charlie Oven. Let them char until the edges are dark and caramelised.
Place the leeks directly on the cooking rack in the Charlie Oven and cook for about 20 minutes, turning occasionally, until they are soft and charred on the outside.
Remove the leeks from the oven and arrange them on a serving plate.
Drizzle plenty of the rendered pork fat over the leeks.
Sprinkle the toasted pine nuts evenly on top.
Finish with a squeeze of the burnt lemon juice for a zesty, smoky kick.
Serve immediately and enjoy.

Tips

Use only the white parts of the leeks for the best texture and sweetness
If Mangalitsa pork fat is unavailable, duck fat or goose fat make excellent substitutes
Keep a close eye on the pine nuts as they can burn quickly
The burnt lemon juice adds a unique smoky citrus flavour, so do not skip this step
This dish works beautifully as a side to roasted meats or as a standalone starter

More recipes

The cook

James Peck

Chef, Ember

James Peck is chef-founder of Ember, his wood-fired restaurant in Wellingborough, and winner at FUME, Europe's leading live-fire cooking festival. He hosted Charlie Oven's Christmas Pork Masterclass.

More recipes by James Peck

Frequently asked questions

What can I use instead of Mangalitsa pork fat?

Duck fat or goose fat. Both are good substitutes if you cannot find Mangalitsa pork fat, giving the leeks a similar rich, savoury finish. Warm it through and spoon it over the charred leeks before adding the pine nuts.
How long do the leeks take in Charlie?

About 20 minutes. Lay the white parts of the leeks directly on the cooking rack with Charlie at 200°C (390°F), turning them occasionally, until they are soft in the middle and charred on the outside.
Why char the lemons for this leek dish?

Charring the lemon halves cut side down on the cooking rack caramelises the edges and gives the juice a smoky citrus flavour. That squeeze at the end cuts through the rich pork fat, so it is worth not skipping.
What do I do with the green leek tops?

Keep them for soups or stocks. This recipe uses only the dense white parts of the leeks, which give the best texture and sweetness when charred. Rinse well between the layers to remove any grit before cooking.