Antipasti of Battered Tenderstem® broccoli with Salsa Rossa
Method
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Grill the pepper whole on all sides until the skin is blackened, leave to cool for about 5 minutes.
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With a knife, cut the pepper in half and half again.
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Remove the seeds from the pepper and scrape away the blackened skin, chop finely and set aside
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Chop the tomatoes finely and set aside.
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Heat the oil in a small pan and add the garlic and chilli. Cook for 3 minutes over a low heat until garlic starts to colour.
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Add the tomatoes, red pepper and basil.
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Season with salt and pepper and leave to cool.
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Half fill a medium sized pan with vegetable oil and place on a low heat.
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In a small bowl beat together the egg, cream and cheese, season with salt and pepper.
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Dust the Tenderstem® broccoli in the flour and coat in the batter mix.
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To test the temperature of the oil, put a drop of the batter mix into the oil. If the batter colours too quickly, turn down the heat. Fry the Tenderstem® broccoli a little at a time so that the oil stays hot.
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Once the Tenderstem® broccoli is cooked, about 2 minutes, drain on kitchen paper and serve with the salsa rossa.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
