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Deep-fried sprouting broccoli with almonds, chilli and garlic
Serves 4 as a starter
Ingredients:-
- 200-250g sprouting broccoli, trimmed of any woody stalks and washed
- 100g Doves Farm gluten-free self-raising flour
- Cold water, to mix
- Salt and freshly ground black pepper
- Vegetable or corn oil for deep frying
- 1 large red chilli, thinly sliced
- 4 large cloves of garlic, thinly sliced
- 40g flaked almonds
Method:-
- Cook the broccoli in boiling salted water for a couple of minutes then drain in a colander and leave to cool.
- Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer.
- Put the self-raising flour in a mixing bowl and whisk enough cold water in to make a light batter and season.
- Dip the broccoli in the batter and fry in a couple of batches for 2-3 minutes, moving them around with a slotted spoon, until crisp.
- Remove from the fat and drain on some kitchen paper and season with a little salt.
- Transfer a couple of tablespoons of the hot oil to a frying pan and quickly cook the chilli and garlic on a medium heat for a minute, stirring and lightly colouring them; add the almonds, season with a little salt and continue cooking and stirring for a couple of minutes until the almonds are lightly coloured.
- To serve, lay the broccoli on a warmed serving dish and spoon the almond mixture over. =============================
- Serves 4
- 4 duck eggs
- 70-80g butter
- 4-5 spears of sprouting broccoli
- Sea salt and freshly ground black pepper
- 50g can or jar of good-quality anchovies
- Remove the florets and a few leaves from the broccoli and reserve the stems for a soup.
- Cook them in boiling, salted water for 2-3 minutes until tender, then drain and leave to cool.
- Meanwhile, melt half of the butter in a non-stick frying pan and gently fry the duck eggs, seasoning the whites as they are cooking, then transfer to warmed serving plates.
- While the eggs are cooking, melt the rest of the butter in another pan and toss in the broccoli florets and leaves, and lightly season.
- Cut the anchovies in half lengthways, scatter the broccoli and leaves around the eggs; lay the anchovy fillets on the whites. =============================
- Serves 4
- 150-200g sprouting broccoli, trimmed of any woody ends
- 4 good-quality chicken breasts with the skin on
- A little vegetable or corn oil for grilling
- Salt and freshly ground black pepper
- A couple of good knobs of butter
- Trim some florets from the sprouting broccoli and reserve to use as garnish later.
- Chop what remains with the stalks and cook in boiling salted water for 7-8 minutes until it's soft.
- Drain the broccoli, then purée it in a food processor or liquidiser until fairly smooth, adding a few drops of water to help the broccoli blend if necessary.
- Transfer to a clean pan, season and add a knob or two of butter.
- Meanwhile, heat a ribbed griddle or heavy frying pan, season the chicken breasts and cook for 3-4 minutes with the skin side down, then turn over and cook for 3-4 minutes on the other side. While the chicken is cooking, drop the florets in boiling salted water and cook for a couple of minutes, then drain and heat up the purée.
- To serve, spoon the purée on to warmed serving plates, toss the florets in some butter and season.
- Cut the breasts in half and place on the purée and spoon the florets and butter over.
