Recipe: Leek, Miso & Mango Chutney Skewers

This vegan recipe comes to us from Helen Graham, featured in her cookbook Centrepiece: Bold, Vibrant Recipes to Put Vegetables in the Spotlight (available here). Helen makes these skewers in the oven, but we think they are perfect for the BBQ too – especially the Blok Table Grill with the Blok Skewer Rack attached. 

'The joy of vegetable skewers comes from the bits that are jammy and a little caught, caramelised and crisp. What makes all skewers – meat or vegetable – delicious is the variety of textures from areas cooking slightly differently, where smaller bits are crispier than the rest.' –Helen Graham

Makes 8 small skewers or 4 large skewers

Ingredients

For the Skewers: 

1kg leeks
Sea salt flakes
Lime halves, to serve

For the Marinade: 

3 garlic cloves, roughly chopped
50g white miso
1 tbsp agave syrup, or maple syrup
100g mango chutney
1 tbsp white wine vinegar
70ml vegetable oil
1/2 tsp fine sea salt
1 tsp nigella seeds

Method

  1. If using wooden or bamboo skewers, place them in water to soak for at least 20 minutes before using. If using metal skewers, there's no need to soak.
  2. Discard the tough green tops of the leeks, trim the roots, and cut the leeks into 2.5cm (1-inch) rounds. Soak your cut leeks in cold water for 10 minutes to get rid of any grit. 
  3. Bring a large saucepan of lightly salted water to the boil. Blanch your leeks for 3 minutes, then drain and allow to cool for 15 minutes. Some of the leek pieces may come apart during the process. This is totally normal and you can still use these pieces; just thread them in between the whole coins of leek to ensure they don't burn. 
  4. Thread the leeks onto your skewers, with the cut side facing outwards, like a lollipop. You want to leave 2.5cm (1-inch) empty at either end. Place them on a baking sheet lined with foil. 
  5. For the marinade, place all the ingredients except the nigella seeds in a small blender and blitz until fully combined and emulsified. (If using a hand blender, blitz the ingredients directly in the mixing bowl.) Transfer to a bowl and stir in the nigella seeds. Use a pastry brush to brush the marinade on the skewers, ensuring they are all evenly covered. 
  6. If using a BBQ: Light up the charcoal according to your barbecue's instructions. (If you're using the Blok Table Grill, light up the charcoal and add the Skewer Rack.) Place the skewers on the BBQ and grill for 15 minutes, turning halfway through, until both sides are blistered and golden. Place on a serving dish and sprinkle with a pinch of sea salt flakes, then serve with lime halves on the side. 
  7. If using an oven: Pre-heat the grill setting on your oven to its hottest setting. Grill for 15 minutes, turning halfway through, until both sides are blistered and golden. Place on a serving dish and sprinkle with a pinch of sea salt flakes, then serve with lime halves on the side. 

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