Charred Leek Purée
Experience the rich, smoky depth of flavour in this Charred Leek Purée. The combination of charred leeks with squid ink, miso, and soy sauce creates a velvety texture that’s both savoury and complex. This purée is a deliciously versatile addition to any dish, enhancing everything from meats to vegetables with its bold, unique flavour.
Equipment
- Blender or Food processor
- Fine Mesh Strainer
- Squeeze bottle Optional for plating
Ingredients
- 4 leek whites
- 1 tablespoon squid ink or 1 tablespoon squid ink powder, see note #1.
- 1 tablespoon miso paste
- 1 dash of soy sauce
Instructions
- structions
- Cut the leeks in half lengthways and wash them thoroughly. Use a very hot chargrill pan to blacken the leeks on both sides. Remove from heat, trim slightly, and place them evenly in a saucepan.
- Add enough water to just cover the leeks (about 200-300ml). Bring to a boil, then reduce to a simmer until the liquid has reduced and the pan is almost dry.
- Transfer the cooked leeks to a blender. Add rehydrated squid ink, miso paste, and soy sauce. Blend until smooth.
- Strain the purée through a fine strainer to achieve a smooth texture.
- Transfer the charred leek purée to a bowl or squeezy bottle for easy serving.
- Try it with our Black Garlic Chicken!
Notes
- Rehydrating Squid Ink Powder: In a small bowl, mix 1 tablespoon of squid ink powder with 1 tablespoon of mayonnaise until fully incorporated, with no lumps.
- Let the mixture sit for a few minutes to allow the squid ink to rehydrate and infuse its flavor into the mayonnaise.
- Charred Leeks Tip: When charring the leeks, ensure you achieve a deep char without burning them. This will impart a smoky flavor to the purée. Monitor the heat and adjust as necessary.
- Consistency Adjustments: If the purée is too thick after blending, add more water or stock to reach your desired consistency. Alternatively, for a richer texture, you can use a splash of cream or butter.
- Squid Ink Substitute: If squid ink is unavailable, you can substitute it with cuttlefish ink, which offers a similar flavor profile and color.
- Fridge: Allow the charred leek purée to cool to room temperature. Transfer it to an airtight container and store in the refrigerator for up to 3-4 days.
- Freezing: Leftover charred leek purée can be frozen. Store it in an airtight container or a freezer-safe bag for up to 1-2 months. Thaw in the refrigerator and reheat gently when ready to use.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
