Happiness on a plate: charred leek from the BBQ by Ron Blaauw.
Fresh ground salt and pepper
2 red peppers
3 Roma tomatoes
2 cloves of garlic
40 gr white almond
40 gr white hazelnut
2 slices of sourdough bread
½ roasted red pepper without seeds
6 tbsp olive oil
2 tbsp Sherry wine vinegar
Smoked paprika powder/allspice d’espilette
Fresh ground salt and pepper
1 tbsp flat-leaf parsley
WWOO Cutting Board
Preheat the WWOO Braai or the Big Green Egg, indirectly, to 220 °C. (You can also use a pan or oven.)
Cut off the dark green part of the leeks.
Wash the leeks as well as possible and shake them until they are as good as dry.
Brush the leeks with some oil and salt.
Grill the leeks directly on the hot and glowing coals, until they are back of color.
Carefully turn the leeks over, making sure that they are evenly roasted on all sides.
Set the leeks aside to rest for a while.
Carefully cut the leeks lengthwise and open them like a book.
Remove the soft white parts of the leeks and place these on a clean, preheated plate.
Sprinkle this with some fresh ground pepper and salt.
Preheat the WWOO Braai or the Big Green Egg, indirectly, to 220 °C.
Roast the bell pepper, red pepper, and tomato over an open fire. Set this aside in a closed container for a little while.
Carefully roast the nuts over medium heat until they are light golden brown.
Remove the skins and seeds of the nuts. And put the pulp in a food processor or mortar.
Add the cooled nuts and garlic to the pulp. Grind this into a creamy mass.
Add the lemon zest and the paprika powder.
Add the vinegar and some lemon juice. Rub in well.
Add the crestless bread.
Gradually add the olive oil until you’ll end up with a smooth mass.
Season with salt and pepper.
Share This Recipe
Serves 4 persons
Preparation: 20 minutes
Cooking: 20 minutes
Products in this recipe
Together with the best chefs, we create the tastiest working lunch or after-work dinners at the WWOO Headquarters. We use products from our very own fruit orchard, vegetable garden or from local farmers. Would you like to prepare a healthy lunch, a caveman style grill or a vegetarian BBQ meal? We are happy to share our delicious recipes with you. Don’t forget to follow us on social media and check out our outdoor cooking workshops!
Smoking, roasting, steaming, baking, and grilling. The Big Green Egg is the most popular Kamado BBQ made of the best ceramics. The possibilities of the EGG are endless. Just like their service is. That’s why your EGG comes with a life-long warranty. And that’s why it’s the best accessory for your WWOO.
Did you know that WWOO is also a boundary fence, an outdoor spa and a lounge sofa? And that you can also create your own vegetable garden or your ultimate outdoor man-cave with the most stylish outdoor bar? The WWOO is multifunctional, and the design possibilities are endless. Choose your elements in our configurator and enjoy your garden all year round.
Large, small, high, low, BBQ, sink, outdoor fireplace, or dinner/lounge area? You name it! List your wishes regarding your WWOO. Then decide on the location of your WWOO based on those and where you want to use the WWOO for.
# 02 Choose your elements
Choose your color and decide on the size of your WWOO by adding a number of different concrete elements. Determine what the height of your WWOO has to be, and select which shelves your WWOO should have.
# 03 Choose your accessories
Storage, grilling, an outdoor fireplace and/or a sink? Choose your accessories based on your wishes and needs. Our designer loves to be involved and help you design your ultimate outdoor kitchen.
# 04 Start cooking
Smoking, roasting, steaming, baking, grilling or relaxing! The more often you use it, the happier you’ll be about all the possibilities the low-maintenance WWOO has to offer. Cheers!
In every country, WWOO collaborates with a select group of professionals. The team on location is happy to help you create your own outdoor kitchen.
Error sending form. Please contact system
1841 GA Stompetoren
Phone: +31 (0)85 489 62 62
Founder: Piet-Jan van den Kommer
Monday to Friday 8.00 am to 16.30 pm
Saturday & Sunday on request