Griddling vegetables is a brilliant way of retaining the crunch and adding a sweet chargrilled flavour to your vegetables. Always heat the griddle to smoking to get the best results.
50g butter, softened
Half red chilli, deseeded and finely chopped
1-2 tablespoons lime juice 1 tbs sufficient
salt and freshly ground black pepper
175g baby leeks, trimmed and washed
1 dsp olive oil
Beat together the butter, chilli and lime juice. Season to taste. Spoon the mixture onto a double piece of greaseproof paper, and roll the butter into a sausage shape. Chill for at 15 minutes or until hard.
Toss the baby leeks in the olive oil.
Heat a griddle pan until smoking. Place the baby leeks on to the griddle and cook for 6-8 minutes, turning when the marked. Cook until just tender.
Serve the baby leeks topped with a few slices of the chilled lime and chilli butter alongside lamb or a steak.
Make double quantity of the butter and freeze half for future use. The butter can be sliced while still frozen and added to hot fine green beans or shredded cabbage.
For an added fragrance add a tablespoon of grated fresh ginger to the softened butter this would be delicious added to stir fried mange tout or sugar snap peas to accompany an Thai based meal.
Recipe and image courtesy of http://www.thinkvegetables.co.uk