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Thursday, 14 March 2013

Food: Ottolenghi's divine broccoli with garlic and chilli

Yum yum yum. If like me you struggle to create interesting vegetable accompaniments to meat, try this. It's very easy and transforms broccoli from being a pretty boring vegetable to something quite delightful. Make sure you follow the recipe precisely - the few instructions are key to an excellent end result.

Serves 6

2 broccoli heads
3 garlic cloves, very finely slices
1 chilli, finely sliced
extra virgin olive oil
salt and pepper

1. Prepare the broccoli by breaking it into florets. Make sure they're pretty much the same size to allow even cooking. Don't trim the stems too short - keep them longer than you usually would.
2. Add the broccoli to a large pan of boiling water. Don't over crowd the pan, do more than one batch if necessary. Cook for 2 minutes ONLY.
3. Drain the broccoli and cool immediately in a large bowl of iced water. This will keep the broccoli nice and crunchy and maintain its vibrant green colour.
4. Drain and place the broccoli in a bowl. Dress with a little olive oil and some salt and pepper.
5. Place a griddle pan on a high heat for 5 minutes. You want it really hot. Char the broccoli florets in small batches on the griddle, until they get nice char lines - a few minutes on each side.
6. Add 50ml of oil to a pan with the garlic and chili, heat on low for around 5 minutes, just long enough for the garlic and chilli to infuse the oil, but not long enough for any discolouration to take place.
7. Dress the broccoli with the infused oil and serve at room temperature.

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