Leek Hearts, Sour Cream, Sunflower Seeds and British Black Truffle
This is a lovely way to prepare and serve leeks as an unusual starter. Of course the black truffle is indulgent but the humble leek itself, tender and smoky from chargrilling in it own skin is the star ingredient. This hero ingredient is from our Regenuary menu as the leek crop helps maintain a healthy soil structure and enhances water retention for future growing in the same field. The recipe will work equally well substituting the truffle with a few slices of fresh mushroom.
Ingredients, Serves 4- 6
4 x Leeks, cut into 5 - 8cm lengths
150ml Sour Cream
2 tablespoons Honey
1 clove Garlic, chopped
2 teaspoons Sherry Vinegar
2 tablespoons Rapeseed Oil
50g Sunflower Seeds, roasted
Leek Ash
Edible Flowers and Leaves
1 Fresh British Black Truffle
Method
For the leeks:
- Put a flat griddle plate over a high heat until very hot. Sear the leek pieces on all sides, this will blacken the outsides but tenderize, steam and smoke the hearts inside
- Strip off the black outer leaves and set the hearts aside to cool. Put the blackened leaves in the oven or air fryer for a few minutes to dry out, then blitz them in a blender to make a leek ash
For the Sour Cream dressing:
- Put the sour cream, honey, garlic and vinegar into a blender. Add the oil with the blade running to make an emulsion. Season with salt and pepper and blend.
For the sunflower seeds:
- Toast the sunflower seeds in the oven or Air-fryer at 170˚C for 10mins.
To assemble:
- Gently warm the leek hearts.
- Spoon the Sour cream dressing on the base of the plate. Arrange leeks on top. Garnish with sunflower seeds and edible flowers (if you have any).
- Finish with a sprinkling of leek ash and green herb oil
- Present the dish to your guests then shave the truffle onto each plate at the table. This will give maximum aroma, flavour and impact.
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