Posts tagged ‘purple’

March 18, 2012

Last Night’s Dinner: A warm purple sprouting broccoli, quinoa, chick pea, tomato and goat’s cheese salad

There are some of our favourite ingredients combined in a warm salad here, so, for us, what’s not to like? It’s a very simple thing that can define a mood, or short time of year (erm, March?) when winter is just about over and signs spring is about here – a time after the year’s first warmth from the sun but before the last frost. That’s the time when purple sprouting broccoli appears. Sometimes we have it in wintery stews, but here it almost nods to summer, in a just-warm, almost room-temperature salad, with fluffy grains of quinoa, oven-dried tomatoes and goat’s cheese that tell you summer is not far away.

The recipe is not much more than an assembly job. First, roast the tomatoes on a low heat for as long a time as you’ve got (around 45 minutes at least) – they should dry out a little rather than cook to mush. As they’re cooking, roughly chop and steam the spears of broccoli for 5 minutes or so and cook the quinoa as per the packet instructions in a light vegetable stock. Leave both to cool slightly. Scatter the quinoa into a wide salad bowl and stir in a tin of chick peas, then add the broccoli and, finally crumble in some goat’s cheese. C’est ca.

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March 9, 2011

Last Night’s Dinner: Purple Sprouting Broccoli and Shiitake Mushrooms in a Ginger Broth

Wednesday 8 March

The main reason I made this was to use up some of the week’s remnants of veg by making a stock for a soup or broth. Plus, the star of this week’s veg box was some fine purple sprouting broccoli.

So I made a quick stock with an onion, a couple of carrots, a leek and a tomato from the bottom of the fridge. For an Asian-influenced stock I add to this general base garlic, a chilli, some Szechuan pepper corns, stalks from a bunch of fresh coriander and lots of fresh ginger. After simmering for 20 minutes I strain it through a sieve and then add a fair bit of soy sauce and a good dessert spoon of tamarind paste (one of our new ‘secret’ ingredients). Anyway, this stock recipe always varies slightly but never too much. If it’s too bitter add a teaspoon of sugar.

That’s the bulk of it done. Reheat the stock, add the sliced shiitake mushrooms, then the broccoli a minute later and wait until the broccoli is just tender. Leave to simmer for 4 minutes. To serve, I add some chopped red chilli and some coriander leaves.