Grilled Leeks are exactly how to cook leeks – they have an amazing flavour and texture and it’s incredibly easy to make grilled leeks.
Grilled leeks is how to cook leeks in my book! Cooked under a hot grill or on a BBQ until they are totally charred and blackened. The charred exterior is then stripping away to reveal a soft, succulent interior, which is divine. Grilled leeks that are blackened is like having your very own little food present you get to unwrap!
Singing Leeks – as your grilled leeks start to char the steam escaping will sound like they are singing!
Grilled leeks give a subtle flavour of smoke with a sticky sweetness and a firm yet gentle texture.
I’ve cooked seen these done a few times (once on MasterChef and round a friends house) and recently tried it myself with great success – so thought I’d share it with you!
Grilled Leeks – Ingredients:
2 leaks per person (medium size)
Drizzle of Olive oil
1 clove garlic
Grilled Leeks – Method:
- First make the dressing, in a jar (or use a cup with some cling film over the top) lightly crush the clove of garlic but keep whole, add to this a drizzle of extra virgin olive oil, squeeze of lemon juice and a couple of pinches of chopped parsley. Give it a light shake and leave.
- Prepare the leeks – cut the top of the green part of the leek off (just above the point the leaves split – as seen in the picture above).
- Grill the leeks under a really hot grill and leave until totally charred (just like the one in my picture). Turn the leeks periodically to blacken every side. Once fully charred remove from the heat and let cool for a minute.
- With a sharp knife gently top and tail the leeks. I find the easiest method of removing the charred exterior is once you’ve cut the ends off, use a pair of scissors to cut along the leek lengthways which will allow you easily peel off the burnt layers.
- Cut the cleaned leeks into three, drizzle a tiny bit of the dressing over the top (not too much as the flavour of the leaks is quite delicate so this is just to liven them up a little – not drown them!), season with salt and pepper and serve!
Goes well with a sunny day and a massive pork chop! BOOM! Who could ask for more than that?!
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