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Burnt Leeks with Apple and Caramelised Breadcrumbs
Burnt Leeks with Apple and Caramelised Breadcrumbs
Burnt Leeks with Apple and Caramelised Breadcrumbs
Ingredients
75 g white bread
35 g unsalted butter
35 g caster sugar
1 tsp Dijon mustard
2 tbsp extra virgin olive oil
2 tsp cider vinegar
2 leeks
1 tbsp unsalted butter
1 Granny Smith apple
1 lemon
Method
  1. Tear the bread into a mini food processor and blitz into breadcrumbs. Put a frying pan over a medium-high heat and add the butter. Let it melt and foam then reduce the heat slightly and add the breadcrumbs and sugar to the pan. Season well with salt.
  2. Stir occasionally and let the breadcrumbs caramelise for 10-15 minutes until they are golden brown all over. Once they’re golden brown pour the breadcrumbs onto a tray or plate lined with baking paper to cool. Stir occasionally while they cool.
  3. Put the mustard, olive oil and cider vinegar into a mixing bowl. Whisk until it comes together and season with salt and pepper.
  4. Wash the leeks, top and tail them and then cut into 3 equal cylinders. Put a frying pan over a high heat and add the butter. Let it melt and foam then add the leeks. Season well with salt and pepper and cook for 10-15 minutes, turning every 2-3 minutes and getting a deep brown colour on all sides.
  5. Transfer the leeks to a baking tray then blowtorch, turning regularly, until they are very black on all sides. Brush a generous layer of the dressing over the leeks.
  6. Peel and very finely dice the apple. Transfer it to a small bowl. Squeeze a little of the lemon juice over the apple. Divide the leeks between 2 plates and scatter over the breadcrumbs and diced apple.
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