Barbecued Leek and Sweet Pepper RecipeOrigin: America Period: Traditional |
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One excellent trick when barbecuing is to add a cup (about 140g) of wood chips to the coals. When they begin to smoke they will flavour the fish, meat or vegetables your are barbecuing. Apple wood chips work for just about everything, as does hickory and mesquite. Oak is also excellent for fish dishes. Ingredients:
2 medium leeks, green ends trimmed, washed and split down the middle up to the root end 
Barbecued Leek and Sweet Pepper Preparation:Method:Coat the leeks in olive oil then light your barbecue. When the charcoal is covered in a fine ash drain and add the soaked wood chips. When they begin to smoke add the leeks and peppers to the barbecue. Cook, turning as needed, until the leeks are tender and turning golden brown (about 12 minutes). Leave the peppers for about 15 minutes, or until the skin is blackened and charred. Remove the leeks from the barbecue and set aside to cool. Set the peppers in a plastic bag. Seal this securely and allow to steam until cool enough to be handled. Peel the peppers, remove the seeds and cut into strips. Trim the root end from the leeks then shred into thin strips. Heat the butter in a large pan over medium heat and when molten add the garlic and cook for about 4 minutes. Add the vermouth and allow to cook until the mixture has reduced to a syrupy consistency. Stir-in the leeks and peppers at this point then season with salt and black pepper. Serve hot as a dressing for pasta. |
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