BROC­COLI SALAD, LARDO, SOFT CURD, DRIED OLIVE

Life & Style Weekend - - TASTE -

Serves 4 IN­GRE­DI­ENTS

100g un­salted but­ter 4 large broc­coli stems, trimmed of their bases and woody skin Co­rian­der flow­ers and stems 75g lardo, very thinly sliced 1tsp co­rian­der seeds Sea salt and freshly milled pep­per ¼ lemon, juice 300g young broc­coli shoots 1tbs ex­tra vir­gin olive oil 4tbs goat curd 1tsp dried olive

METHOD

Melt the but­ter in a medium fry­ing pan over medium heat. Add the broc­coli stems and pan roast for eight min­utes, un­til lightly browned, bast­ing con­tin­u­ously with the melted but­ter. Add a hand­ful of co­rian­der flow­ers and stems and con­tinue to baste for one minute longer. Re­move from heat and im­me­di­ately drape with the slices of lardo and baste one fi­nal time. Scat­ter with half the co­rian­der seed, sea­son with salt and pep­per and a squeeze of lemon. Keep warm. Mean­while, bring a medium pot of water to the boil, salt well and add olive oil. Blanch the broc­coli shoots for two min­utes then lift from the water, giv­ing them a thin gloss of olive oil. Present the lar­doswathed stalk and shoots on plates, dol­lop on the goat curd and sprin­kle with dried olive. Alas­tair McLeod is chef and co-owner of Al’Freshco, al­freshco.com.au

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