Monday, 27 June 2011

Ottolenghi Broccoli

So, this is a staple in my house, introduced to me by friends Conal and John on a trip to London ... Ottoloenghi's Chargrilled Broccoli with Chilli and Garlic. It's great hot, cold or warm. I had it tonight with some baked Salmon. According to Otttolenghi, people travel accross London for this stuff, it's one of his most iconic dishes.

Just to make it a little healthier, I reduced the Olive Oil from 60 mls to 30 mls or 2 tablespoons.

Serves 2

1 head of Broccoli
60 mls Olive Oil
2 garlic cloves, thinly sliced
1 large mild red chilli sliced
Thinly sliced lemon skin on

Special Equipment
Ridged Griddle Pan

Seperate the broccoli into florets, blanch in salted rolling boling water for 2 minutes, no more. Plunge into ice water to stop the cooking immediately. Dry the broccoli on kitchen paper and ensure all the water has gone. This is important for the cargrilling. Gently rub half the olive oil accross all of the florets. Heat a griddle pan till smoking hot and griddle the broccoli all over till it has a nice char grilled appearance. Whilst this is going on, heat the remainder of the olive oil on a medium heat and cook chilli and garlic till nutty brown, ensuring, obviously, to not let it burn. When both the broccoli and chilli/garlic are done, toss together, season and add the thin lemon slices. I chargrill my lemons a bit too. Ottolenghi adds some flaked almonds too..I don't.

From his book...Ottolenghi The Cookbook.

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