How To Make Fake Calçots + Make White Romesco - Easy Vegan Norfolk Tapas Recipe

Описание: I make a perfect fusion of Norfolk ingredients and Catalan cuisine with our Fake #Calçots and Vegan White #Romesco recipe! Learn how to transform leeks into mouthwatering near tasting calçots using liquid smoke for that authentic burnt sweet taste you get cooking the real calçots.

Ie'll show you how to achieve the charred outer layer that mimics open-grill plus its flavour in your kitchen.

The White Romesco sauce complements the calçots beautifully, offering a very different and simple touch that sets it apart. Super easy to execute.

It's loosely based on Catalan chef Xavier Pellicer's romesco recipe, I've added our own twist with pink peppercorns and chives for garnish.

Whether you're a vegan foodie or simply looking to explore unique flavour combinations, this Norfolk-Catalan fusion dish is sure to impress. There's no excuse for Norfolk's lazy cheffing for vegans

Ingredients:
3* Leeks
Liquid smoke
Blanched Almonds
1/3 of a White Onion
Extra Virgin Olive oil
Cider vinegar
(bread optional)
Salt and Pink pepper
Chives
Pimentos de Padron (optional)

Technique:

Prepare the Leeks: Trim the dark green tops of the leeks only. Rinse thoroughly to remove any dirt.

Cut leeks in half. Char the Leeks: Coat the leeks lightly with extra virgin olive oil and place them on a pan, add in the liquid smoke.

Cook until the outer layers are slightly charred, turning occasionally for even cooking on the inside and outside. This creates that authentic smoky, burnt flavour.

Make the White Romesco: Toast or not the balanced almonds, chop the onion and blend with extra olive oil, add in a few drops of liquid smoke and very little cider (apple) vinegar to create a thick, rustic sauce.

For a smoother texture, blend longer—but keeping it chunky gives it an authentic homemade feel.

You can add in a bit of stale bread.

Add water if too chunky or thick.

Serve and Garnish: Plate the leeks and serve on top romesco sauce. Decorate with crushed pink peppercorns and freshly chopped chives for added colour and flavour. Add the Padron's for an extra cherry burnt and bitter taste to compliment the sweetness of the leeks.

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