Tenderstem® Broccoli with lemon, garlic and pine nuts
Created by Mark Scrimgeour
For the last eighteen months I have been managing with a make do kitchen comprising a camping gas stove, a little portable oven and a small selection of essential pots, pans, knives etc. When weather permits, I like to cook outside and, when it doesn’t, occasionally cook over embers in an old fireplace. As much as I often crave a proper kitchen I have to say that my current limited facilities have done wonders for my cooking. Contrary to what I expected, my ‘kitchen’ has become a model of creativity and efficiency. Sometimes, less really does mean more.
- Created by Mark Scrimgeour
- 10 mins preparation
- 15 mins cooking
- Serves 2
I actually prefer to mess with fresh, tender stems of broccoli as little as possible. I’ll simply steam for five minutes so it still has some bite and crispness and then simply drizzle with a little of my favourite extra virgin olive oil and a pinch of good quality sea salt flakes. So, to make a recipe with Tenderstem® broccoli as the centrepiece I knew I’d have to be really careful to ensure all the other ingredients were the backing band to the star of the show. Anyway, I had a quick play and came up with a fresh, lively and nutritious little number that works well as a starter, accompaniment (especially with grilled chicken or steamed white fish) or a vegetarian meal as a part of a medley of other vegetables. The quantities given will provide for two starters. However, I like to fill a big serving dish to share using 800g and just increase all the other ingredients in proportion.
- 200g Tenderstem® Broccoli
- Half a lemon
- 1 Clove of garlic thinly sliced or roughly chopped
- 1 tbsp Pine nuts
- 1 tbsp Grated parmesan or similar hard cheese
- 2 tbsp Extra virgin olive oil
- Freshly ground black pepper
- Sea salt flakes
Heat a nonstick frying pan and gently dry fry the pine nuts. When they’ve taken on a bit of colour (a minute or 2 should do - be careful not to burn) tip into a bowl and set aside.
Using the same pan place the cut side of the lemon onto the hot surface. The idea is to caramelise the lemon which really helps add flavour and balance the sharpness - it needs to be a good golden brown colour. When done, remove and set aside to cool a little.
Steam the Tenderstem® broccoli for 5 minutes, or up to a minute longer if you prefer it softer, and set aside.
Add one 1tbsp of olive oil to the frying along with the garlic and cook over a low to moderate heat until the garlic has just started to turn a light golden colour. Remove from the heat.
Squeeze all the juice out of the lemon into the pan. Add the Tenderstem® broccoli and pine nuts, sprinkle with black pepper and sea salt and gently turn to ensure well coated with all the liquid and garlic.
Remove all to a serving dish or a plate and arrange. Drizzle over the remaining olive oil before grating over some parmesan.