How do I know when charred leeks are done?

Press them gently with tongs while they cook. They are ready when they feel soft all the way through, with the outside evenly blackened and the inside steamed and tender.

Do I eat the blackened outer layers of the leeks?

No. Peel back and discard the charred outer layers, then slice the soft inner leek and arrange it on a plate. The outside blackens while the inside steams in its own layers.

Can I make the pistachio romesco ahead?

Yes. The romesco keeps in the fridge for up to 3 days. Toast the pistachios in a dry pan until fragrant before blending for the best flavour.

What can I do with the leftover green leek tops?

Cut them off before cooking and use them to make a leek oil. Drizzled over the finished dish, it makes an extra garnish alongside the romesco, creme fraiche and toasted pistachios.

Outdoor Cooking & Charcoal Oven Recipes / Grill

Cooked in the Charlie Charcoal Oven

Chargrilled Leeks with Pistachio Romesco

Name: Chargrilled Leeks with Pistachio Romesco
Prep time: 10 min
Cook time: 30 min
Yield: 4 to 6
Cuisine: Spanish
Ingredients: 4 to 6 leeks; 250g green pistachios, toasted, 250g for the romesco; garnish pistachios are listed separately; 2 green peppers, coal roasted, peeled and deseeded; 1 jalapeno, coal roasted, peeled and deseeded; 10g Fresh coriander; 100ml to start Extra virgin olive oil, to blend, For the romesco; add 1 tbsp at a time only if needed to blend; Maldon sea salt; 100g Crème fraîche; 20g Pistachios, Extra for the garnish

Burnt outer layers are the beginning, not the end, for these leeks. Peel them back to reveal soft, sweet centres, then add Andrew Clarke's pistachio romesco and crème fraîche. Smoke, nuts and cool cream make the most of a humble vegetable.

Andrew ClarkeChef Patron, Acme Fire Cult

Grill

Prep10 minutes

Cook30 minutes

Serves4 to 6

DifficultyMedium

Oven temperature150°C (300°F)

RackDirectly on the hot charcoal

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

4 to 6 leeks
250g green pistachios, toasted, 250g for the romesco; garnish pistachios are listed separately
2 green peppers, coal roasted, peeled and deseeded
1 jalapeno, coal roasted, peeled and deseeded
10g Fresh coriander
100ml to start Extra virgin olive oil, to blend, For the romesco; add 1 tbsp at a time only if needed to blend
Maldon sea salt
100g Crème fraîche
20g Pistachios, Extra for the garnish

Equipment

Charlie Charcoal Oven$9,820.00Choose your oven, Charlie Charcoal Oven

Method

Setting up Charlie

Load half a football of lumpwood charcoal into the Charlie Oven firebox and light
Close the door and bring the oven to around 150°C (300°F). There is no need to wait for the charcoal to burn down
The leeks will be cooked directly on the hot coals, so no rack is needed

Cut the green tops off the leeks and reserve for leek oil if desired. Wash the leeks thoroughly and dry them well.
Place the green peppers and jalapeno directly on the hot coals to char and blister. Once blackened all over, remove, peel and deseed them.
Lay the leeks directly on the hot coals in the Charlie Oven. Allow the outside to blacken evenly while the insides steam. Press gently to check for softness and remove once tender.
To make the pistachio romesco, blend the toasted pistachios, coal-roasted peppers, jalapeño, 10g coriander and 100ml extra virgin olive oil until smooth. Add another 1 tbsp oil at a time only if needed, then season with Maldon sea salt.
Peel back and discard the charred outer layers of the leeks. Slice the tender inner leeks and arrange on a plate.
Spoon the pistachio romesco sauce over the leeks, add a dollop of creme fraiche and scatter with extra toasted pistachios to serve.

Tips

The leeks need good hot lumpwood charcoal to char fully. Lay them straight on the hot charcoal; there is no need to wait for it to burn down
Press the leeks gently while cooking to check for doneness: they should feel soft throughout
The romesco sauce can be made ahead and kept in the fridge for up to 3 days
Use the green leek tops to make a leek oil for an extra garnish
Toast the pistachios in a dry pan until fragrant for the best flavour in the romesco

More recipes

The cook

Andrew Clarke

Chef Patron, Acme Fire Cult

Chef Andrew Clarke is an award winning chef and one of the UK’s leading live fire cooks. The chef behind London’s Acme Fire Cult, Andrew has also hosted masterclasses at Charlie, sharing his bold, ingredient led approach to cooking over fire.

More recipes by Andrew Clarke

Frequently asked questions

How do I know when charred leeks are done?

Press them gently with tongs while they cook. They are ready when they feel soft all the way through, with the outside evenly blackened and the inside steamed and tender.
Do I eat the blackened outer layers of the leeks?

No. Peel back and discard the charred outer layers, then slice the soft inner leek and arrange it on a plate. The outside blackens while the inside steams in its own layers.
Can I make the pistachio romesco ahead?

Yes. The romesco keeps in the fridge for up to 3 days. Toast the pistachios in a dry pan until fragrant before blending for the best flavour.
What can I do with the leftover green leek tops?

Cut them off before cooking and use them to make a leek oil. Drizzled over the finished dish, it makes an extra garnish alongside the romesco, creme fraiche and toasted pistachios.