Wispy charred leeks with burnt onion ash and tunworth cream
Ingredients
16 small wispy baby leeks
Salt
Onion Ash
250g onion
13g maltodextrin
Tunworth cheese sauce
70ml whole milk
75ml double cream
135g tunworth cheese
15g butter
If you want to make this vegan replace all ingredients with vegan alternatives and follow the recipe the same.
Method
Put the oven on 180c. Cut unpeeled onions in half and place on a baking sheet lined with parchment. Bake for 1½ hours until black. Reduce the oven to 90c and cook for 3 hours or until dry.
The onions should now be dry. Take them out of the oven and blitz with the maltodextrin. Stir through some of the onion oil from the pan so that the ash ‘clumps’.
Pour milk and 50ml of the cream into saucepan and over a low heat add the butter. When the liquid is warm and the butter has melted, turn off the heat and add the cheese. Stir to melt. Whip the rest of the cream to thicken the sauce, season and pass through a sieve.
Cover leeks in oil and braai, bbq or grill until charred and soft.
To bring together, put the leeks one side of the plate, the cheese sauce the other and the onion ash sprinkled on the diagonal across the plate.
- The components for these recipes come from Rogan - The Cookbook.