A Simple Yet Boldly Flavoured Dish
This recipe was part of our Festive Masterclass with Chef James Peck
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4-6 people
These Ember Baked Leeks are a perfect blend of smoky, creamy, and nutty flavours. The rich, buttery Mangalitsa pork fat—known for its high monounsaturated fat and omega oils—pairs beautifully with the charred sweetness of leeks, toasted pine nuts, and the zesty kick of burnt lemon. This is a rustic yet elegant dish that's effortless to make in the Charlie oven.
Ingredients
- 1kg Leeks (white part only)
- 200g Mangalitsa pork fat
- 2 Lemons
- 50g Pine nuts
Instructions
Step 1 – Prepare Your Charlie Oven
- Load lumpwood charcoal (about half a football-sized amount) into your Charlie oven and light it.
- Preheat the oven to 200°C, adjusting the vents to maintain a steady temperature.
Step 2 – Prepare the Leeks
- Trim off the green tops of the leeks and set them aside for soups or stocks. Use only the dense white parts.
- Rinse the leeks thoroughly, keeping them whole and leaving the outer layers intact.
Step 3 – Ember-Cook the Leeks (Dirty Grilling)
- Place the whole leeks directly onto the hot embers in the Charlie oven—this is known as dirty cooking.
- Close the oven door and let the leeks cook for a few minutes. Open the door, turn the leeks, and continue cooking until all sides are evenly charred.
- The leeks will steam inside while charring on the outside, creating an incredible depth of flavour.
- Once fully charred, remove the leeks and let them cool slightly. Peel away the burnt outer layers and slice the tender leeks into 2cm-thick pieces.
Step 4 – Toast the Pine Nuts
- For better control, toast the pine nuts slowly on the hob over low heat.
- Stir the nuts every 30 seconds to prevent burning and toast until golden brown. The slow toasting brings out a rich, nutty aroma.
Step 5 – Render the Mangalitsa Pork Fat
- Chop the pork fat into small pieces and place it in a skillet pan.
- Set the skillet in the middle of the Charlie oven to gently render the fat without burning it.
- Heat until the fat melts into a rich, golden liquid.
Step 6 – Burn the Lemons
- Slice the lemons in half and place them cut-side down on the hot Charlie cooking rack positioned directly above the fire. Or put them on the perforated plancha tray.
- Grill the lemons until they develop deep, caramelised grill marks. Remove from the oven and set aside.
Step 7 – Assemble the Dish
- Arrange the charred leek slices on a serving platter.
- Drizzle the rendered pork fat generously 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!
Why You’ll Love This Dish
This dish is a flavour explosion—smoky charred leeks, creamy Mangalitza pork fat, nutty toasted pine nuts, and zesty burnt lemon all come together for a rustic yet refined experience. It’s simple, bold, and the perfect way to impress your guests with minimal effort.