Lemon garlic and pepper broccoli. With steak.
Originally uploaded by Manne.
Broccoli. While I already posted about the best broccoli you'll ever have, that post in itself spawned another excellent recipe for spicing up the green sprouty thing.
Yesterday as I sat down at my office desk one of my colleagues shouted that I need to stop posting such mouth watering posts for her to read early in the morning as she gets hungry way before lunch and apparently this is bad for her waistline. She looks great, I don't know what she's talking about.
Turns out she too is a broccoli lover. She sent me this recipe, which I promptly tried last night with the glorious fillet steaks we got from our local Peckham butcher W. Bunting & Sons.
Lemon, garlic and spring onion. It sounds almost as weird as broccoli with anchovy sauce, but me and W both loved it. The lemon, lending a subtle flavour to the broccoli, made me think of eating on a sunny terrace in spring. Would probably go even better with fish.
Added some romano pepper to give it a bit of colour splash, and tossed it all in butter towards the end to make it shine.
My colleague said to steam it (adding the fragrant ingredients to the steaming water) but in a fit of confusion I ended up boiling all the ingredients together which worked well, I really like the way the vegetable mix looks on the plate.
Ingredients (serves 2)
1 broccoli head, cut to bite sized florets
1 lemon, zested then sliced
1 bunch of spring onions, sliced diagonally
1 romano pepper, cut in strips
3 cloves of garlic, finely sliced
bit of salt and black pepper
big knob of butter or splash of olive oil
Method
Bring enough water to cover all the veg in a pot to boil in the kettle.
Place all the ingredients except the butter, salt and black pepper in the pot and add the boiling water. Boil for 7-8 minutes.
Drain the water using a colander, while the veg is draining, melt the butter in the pot (or just add the olive oil). When melted, put the veg back in the pot and toss to give it a nice sheen. Add salt and pepper ot taste.
Plate up. For an added lemony hit, squeeze some fresh lemon juice over the veg (from a new lemon, obviously, as the one that's been boiled has shared all its flavour with the veg) or add some more decorative zest on the top.
Serve with a nice fish fillet, or a glorious piece of steak.
