Jamies tender-stem broccoli
During one of Jamie Oliver's 15 minute meals he used tender-stem broccoli (purple sprouting broccoli) in a spaghetti dish, I think. Halving the stems to ensure they cook quickly seemed a clever idea to me so I thought I would try it as a standalone vegetable accompaniment. I'm pretty sure that Jamie used sliced chilli as well as garlic, but this is to accompany Spicy lamb meatball potato and onion hotpot which already has a chilli kick so left it out.
The tiny bunch of purple sprouting broccoli seemed expensive at £1.50, but as I was prepping it, it was plain it would easily serve 4 people, so not too expensive after all.
See your street as it was 11 years ago! ...
- A teaspoon of olive oil
- Half a small bunch of tenderstem broccoli (purple sprouting broccoli)
- A sprig of rosemary
- 4 cloves of garlic, peeled and crushed
- 100 ml white wine
- 5 ml Light soy sauce
- Carefully slice tenderstem broccoli lengthwise along the whole length if each stem
- Heat a frying pan or wok over a high heat with a teaspoon of olive oil. just enough to prevent it sticking but not so that it is greasy
- Strip the leaves from the rosemary and add them to the pan together with the broccoli
- Toss the pan and keep turning the broccoli for about 5 minutes then reduce the heat to low
- Add the crushed garlic and stir it or toss the pan so it cooks evenly
- The moment it starts to take any colour, add the white wine and cover
- Leave covered for 5 minutes or so until most of the wine has reduced
- Add a splash of soy sauce and serve immediately
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