Nico's Cook In, Cook Out airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves 4-6
Time 30 minutes
- 2 leeks, washed
- Handful of mushrooms - oysters are good as they hold their shape
- 4 slices sourdough bread
- 1 garlic clove, peeled
- 100g butter
- 1 lemon, zest and juice
- 2 rosemary springs, finely chopped
- 50g parmesan, finely grated
- Chives, finely chopped to garnish
Method
- Set up your charcoal BBQ with coals in one half, but none on the other. Light the coals and leave until ash grey.
- Place the leeks onto the grill on the direct side and cook until blackened all over, approx 10 mins
- Brush mushrooms to clean, then cover in a little layer of oil and grill over the direct heat turning regularly until there is a nice char, approx 4 minutes.
- Season with salt after cooking and chop into smaller pieces.
- Make the Rosemary Butter by mixing the butter, lemon zest and chopped rosemary together in a bowl.
- Cut two 1 cm thick slices of sourdough bread (or any crusty bread) Grate a half garlic clove directly onto each slice.
- Butter the bread with lots of the rosemary butter and toast over the direct heat, underside first, until crispy. Then flip onto the buttered side for just a few seconds.
- Take the leeks off the grill and let them cool.
- Remove the blackened outer skin and chop them into small pieces.
- Pile the leeks onto the toast, then the mushrooms and top with some parmesan, and chopped chives.
