PUR­PLE SPROUT­ING BROC­COLI, SESAME, CHILLI, GREEN GAR­LIC & A POACHED EGG

Cuisine - - GUEST CHEF -

SERVES 4

In late win­ter, just when all the pos­si­bil­i­ties for pump­kin, cele­riac and cab­bage have been thor­oughly ex­hausted, there is pur­ple sprout­ing broc­coli – like a lit­tle mir­a­cle. It’s such a re­lief to see it, I even fea­ture it on the break­fast menu, but that’s not such a big leap, re­ally – many bras­si­cas have an affin­ity for eggs. We use our own fer­mented chilli sauce for this dish. A mix­ture of pep­pers and chill­ies, we can splash it around with­out set­ting any­one’s mouth on fire. It cer­tainly plays its own part boost­ing op­ti­mism in those last win­ter months.

300g-400g pur­ple sprout­ing broc­coli, broc­col­ini or

sweet stem broc­coli 3 ta­ble­spoons white sesame seeds 2 ta­ble­spoons black sesame seeds ½ sheet nori 1 ta­ble­spoon wakame 2 pieces dried or­ange peel 1 green gar­lic* 2 ta­ble­spoons sesame oil 4 eggs mild chilli sauce, prefer­ably fer­mented

Bring a large pot of salted wa­ter to the boil. Trim the broc­coli into civilised spears, re­mov­ing the tough parts of the stem. Blanch the broc­coli for 1 minute in the wa­ter. Set aside, in one layer, to cool.

Toast the sesame seeds to­gether in a dry pan, un­til the white sesame seeds are golden. Cool. Grind ¼ of the seeds with the nori, the wakame and the dried or­ange peel, then mix back in with the rest of the seeds

Slice the green gar­lic thinly. Heat a pan with the sesame oil, and cook the green gar­lic un­til it re­leases its aroma, but isn’t coloured.

Add the broc­coli and salt, and sauté un­til any ex­cess wa­ter has evap­o­rated and the broc­coli is coated with the sesame oil.

Bring a pan of well-salted wa­ter to the boil. Turn the heat down, and gen­tly crack the eggs into the wa­ter. Room-tem­per­a­ture eggs will take 3 min­utes.

While the eggs are poach­ing, di­vide the broc­coli among 4 plates. Dress with chilli sauce. Drain each egg care­fully, and place on top of the broc­coli. Sprin­kle the sesame mix­ture over the egg. *Green gar­lic is young gar­lic that is har­vested be­fore the bulb is fully formed. Look for it at a farm­ers' mar­kets – it looks a bit like a spring onion – or sub­sti­tute with a reg­u­lar gar­lic clove.

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