Charred Leek and Chestnut Velouté with Mustard Seed Relish, Rye Crisps and Chive Oil

01

Ingredients

• 2 tablespoons yellow mustard seeds
• 1/2 cup apple cider vinegar
• 1/3 cup water
• 1 tablespoon pure maple syrup
• 1/2 teaspoon fine salt, divided, plus more to taste
• 3 medium leeks (about 600 g), white and pale-green parts only, halved lengthwise and rinsed well
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion (about 150 g), thinly sliced
• 2 garlic cloves, thinly sliced
• 300 g cooked peeled chestnuts, roughly chopped
• 1 teaspoon fresh thyme leaves
• 3 cups low-sodium vegetable stock
• 1/2 cup unsweetened oat cream
• 1/4 teaspoon freshly ground black pepper
• 4 very thin slices rye bread
• 12 g fresh chives, roughly chopped
• 2 tablespoons neutral oil, such as grapeseed or sunflower oil

02

Prepare the dish

1. Make the mustard seed relish: combine the mustard seeds, vinegar, water, maple syrup and 1/4 teaspoon salt in a small saucepan. Simmer gently for 18 to 20 minutes, until the seeds are tender and the liquid is syrupy. Transfer to a bowl and cool.
2. Heat a large cast-iron skillet over medium-high heat. Brush the cut sides of the leeks with 1 tablespoon olive oil. Place cut-side down and cook for 5 to 7 minutes, until deeply charred. Turn, add 2 tablespoons water, cover and steam for 4 minutes. Reserve one leek half for plating, then slice the remaining leeks crosswise.
3. Warm the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion and cook for 6 minutes until translucent. Add the garlic and cook for 1 minute.
4. Add the sliced charred leeks, chestnuts, thyme, vegetable stock, remaining 1/4 teaspoon salt and black pepper. Bring to a simmer, cover loosely and cook for 18 minutes.
5. Stir in the oat cream. Blend with a countertop blender in batches until completely smooth, then pass through a fine-mesh sieve into a clean saucepan. Keep warm over very low heat and adjust the salt and consistency with a spoonful of water if needed.
6. Heat the oven to 190°C (375°F). Brush the rye slices very lightly with oil from the skillet, place between two baking sheets and bake for 8 to 10 minutes until flat and crisp. Cool, then break each slice into two irregular shards.
7. Make the chive oil: blend the chives and neutral oil for 45 seconds until vivid green. Strain through a fine-mesh sieve, pressing gently, and set aside.
8. Cut the reserved charred leek half into four neat 5 cm lengths. Warm them briefly in the skillet just before plating.