Leek Growers' Association announces winner of recipe competition
Out to raise the profile of British Leeks, The Leek Growers' Association student recipe competition has been won by 19-year-old cookery student, Ricky Matonti, who takes home £1,000.
With a brief to create a brand new recipe and 'Liven Up Leeks', Ricky's innovative "Leek and Potato Arancini with Burnt Leek Mayonnaise" creatively used all sections of a leek to show its versatility and produce a prize-winning dish. To see Ricky in action cooking his recipe visit http://youtu.be/TrMEOiU5Tu8
A student at the London School of Hospitality and Tourism at the University of West London, Ricky is studying for his Chef & Restaurant Diploma, level 3. Beating off stiff competition from around the regions Ricky says, "I'm so pleased to win as I'm a great fan of British Leeks. They have a distinct flavour which adds sweetness, but still doesn't overpower the whole flavour of the dish.
"My recipe shows the different ways you can use leeks – from an ingredient in mayonnaise and arancini balls through to a crispy topping to finish. I'm inspired by Heston Blumenthal and Simon Rogan who are both massive influences on the food I like to cook and would like to serve in my own restaurant one day."
Comments competition judge, Patrick Allpress from The Leek Growers' Association, "Ricky created an original recipe that appeals to all ages and presented it in a professional way, with an easy-to-follow YouTube video of how to make it – exactly what we were looking for in the first of our student recipe competitions, designed to take the humble leek to new culinary heights.
"Our new student competition is designed to encourage budding chefs to discover the versatility of the leek in all types of contemporary cooking. Ricky's recipe does just that."
Look out for Ricky's ‘Leek and Potato Arancini with Burnt Leek Mayonnaise’ on www.british-leeks.co.uk or follow the recipe below.
Leek & Potato Arancini with Burnt Leek Mayonnaise - Ricky Matonti
Ingredients
2 large potatoes, peeled & finely diced
1 large leek, white part only, finely diced
2 tbsp salted butter
Approximately 200ml vegetable stock
2 tsp chopped parsley
50g grated Parmesan
Salt and pepper, to taste
1 large leek, middle part, cut in half
3 tbsp water or stock
2 egg yolks
300ml vegetable oil
2 tsp vinegar
Method
1. For the potato 'risotto' sweat off the leeks with the butter, a pinch of salt and any additional ingredients for about 3 to 4mins until soft.
2. Add the potatoes and mix.
3. Add the stock a tiny bit at a time until absorbed and add again. Keep stirring to draw out starch.
4. When the potatoes are almost cooked and quite dry quickly remove from the pan and add the parsley and parmesan.
5. Place in blast chiller or fridge for a couple of hours or overnight until firm and cool.
6. Roll the potatoes into balls and put in the seasoned flour, then roll in the egg and finally in the breadcrumbs.
7. Fry until golden brown.
8. For the burnt leek mayonnaise, firstly heat a griddle pan until it is smoking, add the leeks and a splash of oil and fry for about 5 to 10 minutes until black all over.
9. Blend the leeks with the water or stock until smooth and chill.
10. Put the egg yolks in a bowl and very slowly add the vegetable oil, whisking as you go.
11. Season with salt, pepper and vinegar and then add the cold leek mixture.
12. Serve the arancinis on a plate with some blanched leek, the mayonnaise and some crispy fried leek (optional)
The mayonnaise can be kept for a week. The aranchini mix is best if made the night before so it is firm and ready to be rolled the next day.
Note to editors:
Seasonal Leek Photography - is available to download as High Res Jpeg files from www.britishleeks.co.uk or contact Carole Pendle on 07768462601 email or Seph Kenton on 07977904244 email
To find out more about the London School of Hospitality and Tourism at the University of West London, please visit www.uwl.ac.uk 94% of the University of West London's graduates are in employment within six months of graduating.