Grilled baby leeks, chicken livers and romesco sauce

Grilled baby leeks, chicken livers and romesco sauce

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2–4
Photographer
Jacqui Melville

A dish inspired by my good friend Stevie Parle from the United Kingdom. Stevie cooks from the heart and cooks food that has inspired him from his global travels. This dish is a mix of two dishes he did at Pope Joan in 2012.

Ingredients

Quantity Ingredient
300g chicken livers, trimmed by your butcher
1 tablespoon pomegranate molasses
1 teaspoon ras el hanout, (see glossary)
20ml olive oil, plus extra for drizzling
2 large leeks, roots trimmed, white part only
1 quantity Romesco sauce
1 small handful flat-leaf parsley, washed and torn
good pinch ground sumac, (see glossary)

Method

  1. Preheat the oven to 190ºC.
  2. Heat a chargrill pan to high. In a bowl, mix together the chicken livers, pomegranate molasses, ras el hanout and olive oil. Let sit while finishing the leeks.
  3. Cut the leeks in half lengthways, rinse out any grit and pat dry with paper towel. Drizzle the leeks with a little extra olive oil, then place on the hot chargrill, cut side down, and char until lightly browned all over – about 3–4 minutes all up. Now place on a baking tray and bake for 7–10 minutes, or until you can insert a sharp knife through easily. Remove from the oven and set aside.
  4. Place the chicken livers on the hot grill, turn the heat down to medium and cook on one side for 2–3 minutes, or until beautifully browned. Turn them over, lower the heat and cook the livers through. This should take another 3–4 minutes. Take off the heat and let rest for 3–5 minutes.
  5. Dollop some of the romesco sauce onto a plate, then arrange the leeks alongside. Add the chicken livers – you can cut them up a little if you need to – then finish with the parsley and a sprinkling of sumac.
Tags:
salad
salads
vegetables
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