Baby leek and anchovy Milanesa, wild garlic mole, sesame salt

Baby leek and anchovy Milanesa, wild garlic mole, sesame salt

PT45M

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1
To begin, blanch the baby leeks in boiling water for 90 seconds. Drain and set aside
2
Meanwhile, heat a frying or griddle pan until smoking hot. Add the leeks and char until they have a few blackened spots. Allow to cool and split in half
3
Sandwich one anchovy fillet between each leek half and weave the slices together using cocktail sticks or wooden skewers. Set aside while you prepare the mole
4
Wash the wild garlic and other vegetables. Blanch the broccoli and kale in salted boiling water for 1 minute, then drain and set aside. Prepare an ice bath
5
Warm the oil in a pan and add the broccoli, pumpkin seeds, wild garlic and chillies. Sauté for 1 minute, then add the rocket, coriander, lime juice, a pinch of salt and 300ml water
6
Transfer everything to a Vitamix container and blend on Variable 10 for 1 minute. Decant into a metal bowl and place directly into the ice bath to cool quickly. Once cool, transfer to a jar and wrap in foil so no light can get in. Place in the fridge
7
To make the sesame salt, pound the sesame seeds into the salt using a pestle and mortar
8
To fry the leeks, preheat the rapeseed oil in a wok or small saucepan. Whisk the water into the tempura flour, ensuring the batter stays a little lumpy
9
Dip the leeks into the tempura batter and carefully lower into the hot oil. Fry until crisp and crunchy, for about 2 minutes. Drain on kitchen paper and season with sesame salt
10
To serve, divide the wild garlic mole between plates and plate the skewers on top for dipping. Sprinkle over a little more sesame salt and serve immediately
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