This Sous-Vide Leeks with Wild Garlic and Smoked Almonds recipe proves that you can create something incredible with just a few simple ingredients. By cooking the vegetables sous vide, you enhance their natural sweetness without needing complicated techniques or many extras. The wild garlic adds a fresh, earthy flavour, while the smoked almonds offer a delightful crunch. This dish highlights the idea that with minimal ingredients and basic cooking methods, you can create something truly special, showing that you don’t need much to make a great meal.
ingredients
- 2 large leeks
- 50g wild garlic leaves
- 40g smoked almonds
- 1 diced shallot
- salt and pepper
For the honey mustard dressing
- 2 tablespoons honey mustard
- 2 tablespoons apple cider vinegar
- 60g pomace oil
- 1 tablespoon lemon juice
- 10g chopped tarragon
- Salt, pepper
instructions
For the vegetables
- Prepare the leeks: Trim the leeks by removing the green tops, then wash them thoroughly. Place them in a vacuum-seal bag with a small drizzle of oil. Cook sous vide at 84°C (183°F) for about 40 minutes until they are tender and cooked through.
- Prepare the wild garlic: Rinse the wild garlic leaves carefully under cold water to remove any dirt or grit. Set them aside to drain.
- Prepare the smoked almonds: Slice the smoked almonds in half and set them aside, ready for garnishing.
- Chill the leeks: Once the leeks are cooked, immediately transfer them to a bowl of ice water to stop the cooking process and preserve their colour and texture.
- Cut the leeks: After the leeks have cooled, cut them into pieces around 8 cm in length, then slice each piece in half lengthwise for a more elegant presentation.
- Roast the leeks: Preheat your roasting pan and roast the leek halves until they caramelise, developing a golden-brown, slightly crispy exterior while maintaining a tender interior.
for the dressing
- In a small bowl, whisk together the Dijon mustard, honey, and apple cider vinegar (or white wine vinegar).
- Slowly drizzle in the olive oil while whisking constantly to help emulsify the dressing.
- Add the lemon juice (if using) and season with salt and pepper.
- Whisk until everything is well combined, and adjust the flavours as needed by adding more honey for sweetness or mustard for tang.
- Store in a sealed jar in the fridge for up to a week.
To plate up
- Arrange the leeks at the centre of the plate, then carefully layer or scatter the remaining ingredients around them. Finish with a generous drizzle of the dressing to tie all the elements together.