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Bright green and packed with much needed vitamins and health giving compounds, broccoli is a stunning mid winter veg that comes to life with a little love in the kitchen. Choose organic and wash well.
Broccoli with peanut and soy
Take a large head of broccoli and break into floreets. Skin the stem and chop in to 1 cm cubes. Steam until desired texture of doneness is achieved. Meanwhile make the sauce by mixing together 4 large tablespoons of organic peanut butter, 5 teaspoons of soy sauce, the juice of a lemon and a teaspoon of sesame oil to make a smooth sauce. While the broccoli is still hot mix the sauce through so the broccoli is evenly coated and serve straight away (serves 4).
Broccoli with pinenuts
Cook the broccoli as above.
Meanwhile make a dressing by melting 4 tablespoons of good butter or extra virgin olive oil in a small frying pan over a medium heat and crush 6 anchovies (optional) into the butter with a wooden spoon until they have dissolved. Add half a cup of pine nuts and cook for several minutes until warmed through. Mix the sauce the through the cooked broccoli and finish with a little freshly ground black pepper and salt if you have omitted the anchovies.
Break a large head of broccoli into florets, peel the stem and cut into 1 cm cubes and steam until very well done and soft. Remove from heat and allow to cool. Place in a large bowl and mash into a very rough paste and add 100 g finely grated pecorino, half cup of self raising flour and an egg. Mix well, add more flour if necessary to make a mixture that holds together. Roll into egg sized balls, roll into sourdough breadcrumbs and fry in hot oil on both sides until golden.