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Roasted leek with coulis of red beet and pear

Puffed winter leek with coulis of red beet and pear, puffed black rice and scarlet cress.

This recipe is by Frank Fol, Vegetable Chef®. He is internationally known as the man who takes cooking with vegetables and fruit to the highest level. His mission is to convince people of the flavors and power of vegetables and fruit. This recipe serves 4 people.

Ingredients

2units.itemsLeek
1Ripe pear
Olive oil
100gCooked red beetroot
Curry powder
4black rice
1Scarlet Cress
Coarse sea salt

Preparation

  1. Clean the leek. Place it whole over the fire and turn regularly until nicely roasted/baked.
  2. Peel the pear and remove the core. Cut into pieces and let it simmer gently with a splash of olive oil and moisten with a generous splash of beer.
  3. Once the pear is cooked, blend everything together with the cooked red beet (without the skin) into a smooth, thickened sauce.
  4. Season with a little curry powder and sea salt.
  5. Cook the rice until done. Drain and spread it over a baking tray. Let it dry in an oven at 120°C for 2 to 3 hours.
  6. Now roast the dried rice in a pan with about 3 cm of peanut or rice oil. Scoop out all the rice grains and place them on kitchen paper. Season with a little salt.
  7. Cut the leek in half and place warm on each plate. Spoon some sauce alongside.
  8. Finish with the puffed rice, Scarlett cress, and sprinkle some extra curry powder over the dish.