Baked Leek, Potato, Burnt Butter and Truffles - Chef Recipe by Thomas Haynes.

Baked Leek, Potato, Burnt Butter and Truffles - Chef Recipe by Thomas Haynes.


Ingredients

Baked leeks:

4 medium-sized leeks, washed
2 small, peeled shallots, chopped fine
1 clove garlic, chopped fine
1 tsp olive oil
1 tsp grapeseed oil
2 tsp white wine

Potato cream:

3 large Russet potatoes
100mL milk
100mL cream
50g butter
1/2 tsp salt
3g Truffle Hill truffle

Burnt butter sauce:

150g salted butter
2g flaked salt
3g Truffle Hill truffle
1/2 tsp Truffle Hill truffle oil
1 tsp Chardonnay vinegar

Method

Wash the potato well, brush with a little grapeseed oil and season with table salt.

Bake at 180 C until the potatoes are soft. Remove from the oven, cut in half and scoop out the soft pulp. Place into a bowl for later.

Brush a little more grapeseed oil over the skins and place back into the oven for 30 minutes until golden brown.

In a small pot add the milk, cream and butter with the toasted potato skins and warm to infuse the milk. Leave to steep at room temperature for 45 minutes. Remove the potato skins and add the soft potato flesh. Bring together to form a silky purée, with the addition of a little truffle and salt.

Lop the green from the top of the leek and place the white leek over a low flame on the barbeque to colour. Roll the leek until burnt all over and then place in an oven at 180 C for 10 minutes, or until you see the leek is soft all the way through and by putting a sharp knife into it with little resistance.

Cover the leeks with a folded tea towel and rest at room temperature for 30 minutes.

Slice the shallots, garlic and leek tops and gently sweat off in a warm pan with a little olive oil and grapeseed oil. Once soft add a little white wine and butter and leave at room temperature until ready to serve.

To make the bunt butter, place the butter and salt over a low heat and stir the melted butter until the fat fries the milk solids and releases a beautiful nutty aroma. Remove from the heat, once a little cooler add truffle, truffle oil and a splash of Chardonnay vinegar.

Split the leek and remove the cooked green leek tube onto a chopping board. Generously spoon the truffled potato sauce over the leek and the sweated leek mixture.

Slice the leeks at 5 cm length and arrange them back into the leek skin. Spoon over the truffled burnt butter and serve while warm.


Recipe provided by Cooee


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