Tenderstem® a ‘Le Petite Dejeneur,’ Grande Bretagne
Created by Trevor Tutt
I enjoy all styles of cooking, and love to cook with fresh organic ingredients, often home-grown from my garden. I cook for my family and friends, and love to create new recipes and dishes based on seasonal products available to me. My partner and I frequently visit artisan markets for different products that aren\'t on the supermarket shelves, which enhances our cooking. These may include foods such as pesto, beetroot, cheeses and much more. I especially love french cuisine and my English chef idol has to be Keith Floyd and his french oppo Raymond Blanc!
- Created by Trevor Tutt
- 5 mins preparation
- 10 mins cooking
- Serves 2
A quick and easy nutritious tasty dish to be served as a light healthy breakfast, (think egg and bacon with a French twist’) or as a side order, or even as a main course using bigger portions. This can be adapted as a vegetarian option using Quorn to replace the pancetta!
- 300g Tenderstem® broccoli
- 50g Smoked pancetta
- 20g Pine Nuts
- 1 Fresh egg
- Half teaspoon of Coconut oil
- Quarter teaspoon of Salt
- Ground black pepper
- Teaspoon of Vinegar
- Almond Oil
Sprinkle the Tenderstem® broccoli with sea salt and steam for 3 minutes
In almond oil, fry off the smoked pancetta with the pine nuts, making sure that the pine nuts turn a light golden, nutty brown. Put off to one side on a paper towel to remove any excess oil, and keep warm.
Heat a griddle pan and add ½ teaspoon of coconut oil. Place the Tenderstem® broccoli in the griddle pan on a medium heat on both sides for 1 minute and season with ground black pepper to taste. Place the pine nuts and pancetta in with theTenderstem® broccoli and keep warm in the pan.
Poach the egg in rolling boiling water for 30 seconds until cooked.
Arrange the Tenderstem® broccoli onto a slate dish with the pine nuts and smoked Pancetta.
Place the poached egg on top of the Tenderstem® broccoli and finish off with cracked black pepper.