Fire-Roasted Leeks with Sheep's Cheese and Almonds
Leeks are thrown directly into the flames, then peeled and dressed with homemade olive oil, sheep's cheese, lemon, thyme, butter, crushed almonds, and garlic, all cooked over embers.
Wat erin gaat
- 3 leeks
- homemade olive oil
- sheep's cheese
- 1 lemon
- fresh thyme
- butter
- fresh almonds (crushed)
- garlic
Hoe doe je het
- 01
Light a fire in a fire pit and let it burn down to embers.
- 02
Place the whole leeks directly onto the burning wood or embers. Add pine cones on top if desired.
- 03
Once the leeks are charred on the outside, use tongs to remove them from the fire and place on a wooden board.
- 04
Peel off the charred outer layers to reveal the tender cooked leeks.
- 05
Cut the peeled leeks into shorter segments and arrange them in a terracotta dish.
- 06
Finely mince garlic and slice sheep's cheese. Add both to the dish with the leeks.
- 07
Crush fresh almonds with a hammer or similar tool and sprinkle over the dish.
- 08
Drizzle homemade olive oil over everything. Add a pat of butter.
- 09
Squeeze fresh lemon juice over the dish and add lemon wedges. Sprinkle fresh thyme.
- 10
Place the terracotta dish on the hot embers, cover with a lid, and cook until heated through and flavors meld.
- 11
Remove lid, check doneness, and serve hot.
Back in Mula, cooking over the fire with a new delicious idea! 🔥 This time, I’ve thrown leeks straight into the flames. Yes, you heard it right! Peel away those outer leaves, and what’s left is pure magic—something you’ll be licking your fingers for! 😋 To make it even more irresistible, I drizzle homemade olive oil, add some sheep's cheese, freshly picked lemon from the tree, thyme from the garden, and a pat of butter. I also added freshly picked almonds from my garden, which I crushed with a hammer for that rustic touch! And, of course, don’t forget the garlic. If this isn't mouthwatering, I don't know what is! Did you know? The lemon tree originally comes from Asia, likely from the regions of Northeast India, northern Myanmar, and China. It was cultivated by humans for thousands of years, spreading through trade routes to the Middle East, North Africa, and eventually Europe. By the 15th century, it had become a staple in Mediterranean cuisine and agriculture. 🍋 Well, now you know! 😉 #FireCooking #OrganicIngredients #LeekLovers #HealthyAndDelicious #UnderTheSmokeOfAmsterdam #MulaSpain #CulinaryAdventure #OutdoorCooking #GardenToTable
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