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Jackson Boxer’s vegan recipe for poached leeks with pickled pear and hazelnuts | Food | The Guardian
‘Ethereal sigh’ or ‘slimy hopelessness’? Respect this demanding veg and it will reward you
Rezept
Zubereitungszeit ca. 565 MinutenVorbereitung ca. 25 MinutenKochzeit ca. 60 Minuten
Zutaten:
- 250g hazelnuts
- 40g white miso paste
- 25ml olive oil
- 5g flaky sea salt (about 1 tsp)
- 1 medium carrot peeled and quartered
- 1 medium onion peeled and quartered
- 1 medium shallot peeled and left whole
- 2 garlic cloves peeled
- 4 leek tops (from trimming the leeks below)
- 1 bay leaf
- 5 thyme sprigs
- 2 parsley sprigs
- 1 star anise
- 150ml white wine
- 2litres filtered water
- 40g flaky sea salt
- 2 conference pears
- 150ml white-wine vinegar
- 50g sugar
- 4 leeks trimmed, roots removed and thoroughly cleaned, then cut in half across the middle
- 2litres vegetable bouillon (see above and method)
- Minced chives and chopped chervil, to finish (optional)
- 200g pear pickling liquor (see above and method)
- 100ml extra-virgin olive oil
- 5g flaky sea salt (about 1 tsp)
- 2g ground black pepper (about ½ tsp)
- 50g minced shallot
- 10g minced garlic
- 100g toasted hazelnuts chopped
Arbeitsschritte:
- The day before, put the nuts in a container or bowl, add a litre of water and leave overnight to soften.
- Next day, strain the nuts, reserving the soaking liquid.
- Put all the bouillon ingredients in a large pot (again, you can do this a day before), bring to a low simmer and cook gently on a medium heat for 25 minutes.
- Take off the heat, leave to rest and cool for four hours, then strain.
- Peel, quarter and core the pears, then cut each quarter in half lengthways and put in a container, for which you have a lid.
- Put the vinegar, sugar and 75 ml water in a saucepan, bring to a simmer, then pour the pickling liquor over the pears, cover and chill for 12 hours.
- Put the drained nuts, miso, olive oil and salt in a food processor, dribble in just enough of the soaking liquid to lubricate, then blitz to a smooth, rich puree the consistency of mayonnaise; add a drop more liquid to loosen, if need be.
- Submerge the leeks in the bouillon, bring it to a low simmer and cook for 15 minutes, until the leeks show only gentle resistance to the tip of a sharp knife.
- Take off the heat and leave to cool to room temperature for about half an hour.
- Meanwhile, make the dressing.
- In a stainless-steel bowl, whisk the pickling liquor and oil to a smooth and coherent emulsion, then stir in all the other dressing ingredients.
- Lift the just-warm leeks out of the poaching liquid and cut lengthways into quarters.
- Spoon some hazelnut miso on each plate, then arrange the leeks on top.
- Dot pieces of pickled pear between them, spoon over the dressing and garnish with minced chives and, if you're lucky enough to have some, chopped chervil.
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