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    Burnt Leek, Lemon & Pepper Oil

    Burnt Leek, Lemon & Pepper Oil

    Recipe by Keaton McDonell of Pulp Kitchen

    Ingredients:

    • 1 leek – cut into 2cm pieces
    • Zest of 2 lemons
    • 12g white peppercorns
    • 1 bunch lemon thyme
    • 200ml grape seed oil


    Method:

    – Lightly oil and season the leeks
    – Place in 250oC oven and roast until blackened
    – Place all ingredients in a zip lock bag and place in a water bath at 52oC for 1 hour to infuse
    – Chill and place in a blender and blend until smooth
    – Pass through a sieve and store in a container for later use