Remove the green tops and roots of the leeks. Rinse the white stalk, then wrap 2 leeks each in foil and place on a gas flame or electric element over medium–high heat. Cook for about 6 minutes, using tongs to carefully turn the leeks every 2 minutes. Unwrap the leeks — the outer layers should be blackened and the inside tender. Set aside to cool. Peel off the blackened layers and discard. Cut each leek widthways into 3 pieces.
These can be prepared up to 1 day in advance and stored in an airtight container in the fridge. Reheat the leeks in a steamer before serving.
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