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Purple Sprouting Broccoli with Parmesan & Herbed Crumbs

Wednesday, March 9, 2011 at 08:24AM
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Ingredients

  • 25g butter
  • 4 tbsp olive oil
  • 50g white breadcrumbs
  • sea salt and freshly ground black pepper , to season
  • 1 tbsp chopped thyme leaves
  • 25g grated Parmesan (or vegetarian alternative)
  • 700g purple sprouting broccoli
  • a little olive oil , to drizzle
  • lemon wedges, to garnish

Method

  1. Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
  2. Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
  3. Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.

Purple Sprouting Broccoli, Chilli & Feta Tarts

Wednesday, March 9, 2011 at 08:06AM
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Ingredients

  • 1 shallot , finely chopped
  • olive oil
  • 400g purple sprouting broccoli , trim chunky ends
  • 1 small red chilli , finely chopped
  • 500g pack puff pastry , a butter-based pastry will give you a better flavour
    or make your own.
  • 1 organic egg , beaten
  • 200g pack feta cheese , crumbled

Method

  1. Fry the shallots in a little olive oil for a minute, stir in the sprouting broccoli and chilli, then fry for a minute. Add a splash of water, put a lid on and cook for 2 minutes.
  2. Roll out the pastry to the thickness of a £1 coin and cut into 4 squares. Mark a border around the edge of each and prick the area inside of the border with a fork.
  3. Spread the broccoli mixture within the borders. Brush the border with egg. Sprinkle with the feta and bake for 30 minutes or until puffed and golden.

Roasted Purple Sprouting Broccoli

Saturday, January 1, 2005 at 09:20PM
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Ingredients

3 - 4 glugs of olive oil
A bag of purple sprouting broccoli
A good sprinkle of sea salt
Balsamic vinegar, to serve

Cooking Instructions

  1. Preheat the oven to 220 C/425 F/Gas 7.
  2. Pour the olive oil into a large roasting tray and pop in the oven to heat up.
  3. Wash and dry the broccoli.
  4. Remove and discard any woody stalks (most of the stalks can be eaten - just as well, as there are a lot of them.
  5. Chop the rest into 10cm (4in) pieces and toss in the hot oil, season with salt
  6. Roast in the oven for about 10 minutes
  7. Serve with a bowl of lightly dressed pasta or just eat it on its own.
  8. If you like, drizzle a little balsamic vinegar before serving 

Purple Sprouting Broccoli, Chicken & Noodle Salad

Wednesday, March 9, 2011 at 08:15AM
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Ingredients

  • 150g purple sprouting broccoli
  • 50g ramen noodles
  • 100g edamame (soy beans), fresh or frozen
  • 1 tbsp tamari or soy sauce
  • 2 tbsp mirin
  • 2 tsp toasted sesame oil
  • ½ tsp grated ginger
  • 2 spring onions , finely chopped
  • 2 small cooked chicken breasts, shredded

Method

  1. Boil the broccoli stems until tender, then rinse and drain in very cold water. If the stems are large, cut them in half lengthways.
  2. Cook the noodles following packet instructions, adding the edamame for the last minute and a half of cooking. Rinse well in cold water and drain thoroughly.
  3. Make a dressing by mixing the tamari, mirin, sesame oil, ginger and spring onion. Put the broccoli, noodles, edamame and chicken in a bowl. Pour over the dressing and toss together, adding some extra seasoning if you like.

Seasonal Roasted Organic Vegetables

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !

Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)

Cooking Instructions

Peel or wash a selection of seasonal organic vegetables and prepare as follows:

  1. Cut vegetables into large chunks (see Tip)
  2. Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
  3. Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
  4. Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
  5. To avoid overcooking add Courgettes and Aubergine half way through cooking.

(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry)