Sea Leeks, Ajoblanco, Sea Herbs
Recipe by Luke Jefford
Now is a great time to get out and collect wild leeks along the coast here in Dorset (amongst other places). They remind me very much of wild calçots from the Catalonia region of Spain. Usually served with a Salvitxada or Romesco sauce.
We opted for a take on Andalusian Ajoblanco. Which is sometimes called a White Gazpacho. It’s essentially a chilled almond soup and it’s naturally vegan too, which is a bonus. We wanted something with a more purée like texture, so we’ve adapted the classic. Sorry Spain!
Using a zero-waste mindset, we didn’t want to throw away the leek tops. So we’ve made them in to a dressing along with Alexanders and Sherry Vinegar, in keeping with the Spanish vibe. Really helps to cut through the surprisingly rich sauce.
Ingredients
Ajoblanco
1.5 Small White Onions (Thinly Sliced)
2 Garlic Cloves (Sliced)
45g Dried Ciabatta (Crust Off)
500ml Unsweetened Almond Milk
250g Blanched Almonds
50g Good Quality Olive Oil
Sea Leeks
Handful Of Sea Leeks (remove greens and keep to one side)
Sea Salt
Olive Oil
Sea Herb Dressing
Two Handfuls of Alexander Leaf (Stalk Removed)
Leek Tops (from above)
Vegetable or Sunflower Oil
Sherry Vinegar
Sea Salt
Method
Ajoblanco
Pop the Ciabatta, almonds, almond milk and olive oil in to a bowl to soak. These need to sit for at least 1 hour, but ideally 2 or 3. Give them a mix every now and then.
Meanwhile, as slowly as possible cook the onions and garlic in a little oil until soft and translucent. It’s really important not to let them colour at all.
Finally blend them all together and add table salt to your tastes.
Sea Herb Dressing
Pop your herbs and oil into a food processor or blender and pulse until the herbs are nicely chopped up.
Season with sherry vinegar and salt to your tastes.
Sea Leeks
Cook the sea leeks in a pan, along with olive oil and sea salt until beautifully coloured. If you have the capability to at home, cook them over fire to be more authentic.
Assemble all of your components and enjoy :)
