Leek and wild garlic gribiche
Do something different with wild garlic and try this leek gribiche recipe from Patrick Hanna
Patrick Hanna, head chef at Riverford Field Kitchen in Buckfastleigh, shares his recipe for leek and wild garlic gribiche
www.fieldkitchen.riverford.co.uk
Serves 6 as a starter
Oven temp 160°c / gas 3
For the leeks:
- Small leeks 6, cleaned, tops and ends removed leaving enough root to hold together
- Bay leaves 4
- Whole black peppercorns 10
- Whole fennel seeds 10
- Whole coriander seeds 10
- Lemon 1, zest
- Cold water 1l
- Dry white wine 150ml
- Olive oil 10ml
- Burnt leek powder (optional) 1g
- Salt to season
For the gribiche:
- Large eggs 4
- Dijon mustard 30g
- Lemon juice 15ml
- White wine vinegar 15ml
- Rapeseed oil 250ml
- Red onion 100g, finely diced
- Pickled radish 100g, thinly sliced
- Dill 40g, roughly chopped
- Parsley 40g, roughly chopped
- Mint 20g, roughly chopped
- Wild garlic 40g, roughly chopped
- Capers 50g, drained
- For the leeks: preheat the oven to 160°c / gas 3. Put the leeks in an oven dish with the bay leaves, spices and lemon zest, then pour the water and wine over the top. The leeks should be ¾ submerged. Cover with a piece of greaseproof paper then poach the leeks in the oven until they are just done – you want a knife to easily pierce them but for their colour to remain bright. Save some of the liquid to dress the dish.
- For the gribiche: drop the eggs into a pot of boiling water and cook for 7 minutes. Refresh in iced water.
- Whisk the mustard, lemon juice and white wine vinegar together and add the rapeseed oil. Do this slowly to make sure it is emulsified into a thick vinaigrette.
- Grate the egg (on the largest setting) into a bowl. Add the onion, radish, half the chopped herbs and wild garlic, and the capers. Stir through the vinaigrette.
- To serve: lay the leeks side by side in a large, deep dish, then spoon a little of the leek liquor and a drizzle of olive oil over. Spoon generous dollops of the gribiche on top and, if you’ve made it, sprinkle over a few pinches of burnt leek powder. Scatter the remaining wild garlic and herbs over the top, season and serve with bread to mop up the juices.
You will need
For the leeks:
- Small leeks 6, cleaned, tops and ends removed leaving enough root to hold together
- Bay leaves 4
- Whole black peppercorns 10
- Whole fennel seeds 10
- Whole coriander seeds 10
- Lemon 1, zest
- Cold water 1l
- Dry white wine 150ml
- Olive oil 10ml
- Burnt leek powder (optional) 1g
- Salt to season
For the gribiche:
- Large eggs 4
- Dijon mustard 30g
- Lemon juice 15ml
- White wine vinegar 15ml
- Rapeseed oil 250ml
- Red onion 100g, finely diced
- Pickled radish 100g, thinly sliced
- Dill 40g, roughly chopped
- Parsley 40g, roughly chopped
- Mint 20g, roughly chopped
- Wild garlic 40g, roughly chopped
- Capers 50g, drained
Method
- For the leeks: preheat the oven to 160°c / gas 3. Put the leeks in an oven dish with the bay leaves, spices and lemon zest, then pour the water and wine over the top. The leeks should be ¾ submerged. Cover with a piece of greaseproof paper then poach the leeks in the oven until they are just done – you want a knife to easily pierce them but for their colour to remain bright. Save some of the liquid to dress the dish.
- For the gribiche: drop the eggs into a pot of boiling water and cook for 7 minutes. Refresh in iced water.
- Whisk the mustard, lemon juice and white wine vinegar together and add the rapeseed oil. Do this slowly to make sure it is emulsified into a thick vinaigrette.
- Grate the egg (on the largest setting) into a bowl. Add the onion, radish, half the chopped herbs and wild garlic, and the capers. Stir through the vinaigrette.
- To serve: lay the leeks side by side in a large, deep dish, then spoon a little of the leek liquor and a drizzle of olive oil over. Spoon generous dollops of the gribiche on top and, if you’ve made it, sprinkle over a few pinches of burnt leek powder. Scatter the remaining wild garlic and herbs over the top, season and serve with bread to mop up the juices.
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