Grill some baby leeks for Gordon's dish and then poach them in a miso broth bursting with umami flavor. Round off the dish by whipping up a rich, sauce-like caviar vinaigrette. If you want to keep this appetizer vegetarian, simply skip the caviar..

Learn to Make Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette with Gordon Ramsay

If you’ve ever dreamed of replicating the culinary mastery of Gordon Ramsay in your home kitchen, you’re in for a treat. Today, we’re diving into gourmet cooking at home, focusing specifically on a delectable vegetarian dish, Grilled Baby Leeks with Miso Broth and Caviar Vinaigrette.

So, if you’re ready to handle the heat, it’s time we sizzle our way to an unforgettable culinary experience provided by the best masterclass cooking classes.

Explore the world of vegetarian side dishes with Turkish spices.

Grilled Baby Leeks Quick Takeaways:

  • Grilling baby leeks brings out their subtle, sweet flavor and adds a delightful smoky note.
  • Miso broth, either white, red, or mixed, offers a savory umami depth to vegetarian dishes.
  • Caviar vinaigrette adds a luxurious touch to the dish, a gourmet experience in your kitchen.
  • Learning Gordon Ramsay’s cooking techniques can elevate your home cooking skills to a new level.

Join Gordon Ramsay’s online cooking classes. Masterclass reviews promise a game-changing culinary experience. Enroll now!

Gordon Ramsay Masterclass Grilling Baby Leeks: A Walkthrough

Make Gordon’s dish of grilled baby leeks, then poached in a miso broth full of umami flavor.

Baby leeks are not merely miniature versions of their mature counterparts. They have a milder and sweeter flavor, making them perfect for grilling. Whether you’re using a charcoal grill for a deep, smoky flavor, a gas grill for convenience, or an indoor grill when the weather isn’t cooperating, the key is to cook them until they’re tender and slightly charred.

Tip: Baby leeks can be grilled whole. Just trim the root ends, split them lengthwise, and clean under running water to remove any grit between the layers.

Miso Broth: A Vegetarian Game-Changer

Miso, a traditional Japanese seasoning, is a paste made from fermented soybeans and contains a significant amount of protein. It provides a rich, savory flavor that can add depth to your vegetarian dishes. You can choose from white miso, sweet and mild, red miso, which has a stronger, deeper flavor, or mixed miso for a balance of both.

Tip: When preparing miso broth, add the miso paste at the end of the cooking process and avoid boiling it to preserve its beneficial probiotics.

Caviar Vinaigrette: Luxurious and Simple

Caviar vinaigrette might sound intimidating, but it’s surprisingly simple to prepare. This luxurious dressing combines the salty and briny flavor of caviar with the tangy notes of a classic vinaigrette. Whether it’s balsamic, raspberry, or honey mustard vinaigrette, adding caviar elevates it to a gourmet level.

*Tip: MasterClass Szechuan Roasted Chicken.

Cooking with Gordon Ramsay: A MasterClass Experience

Gordon Ramsay’s cooking techniques are renowned for their precision and finesse. His MasterClass offers insights into grilling vegetables, preparing miso broth for vegetarian dishes, and making caviar vinaigrette for gourmet dishes. It’s like having a private cooking class with Gordon Ramsay in your kitchen.

Wrapping Up

Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette is not just a dish; it’s an experience. It’s a culinary journey that takes you from the comfort of your home kitchen to the sophistication of a gourmet restaurant. By mastering these techniques and recipes, you can recreate this vegetarian delight and personalize it to your taste.

So, don your apron, and let’s bring the Gordon Ramsay experience to your kitchen! Master Gordon Ramsay’s cooking techniques – enroll in his online Masterclass for unique recipes now!

Last Updated on October 29, 2023 by John Siracusa


  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. Cooking for me has always been an art infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

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