Recipes

Purple Broccoli Recipe

Purple Sprouting Broccoli Recipe Photo by form PxHere

This tender stem vegetable adds colour to dishes and the hint that the long winter is coming to an end. Purple sprouting broccoli has a sweet earthiness and marries well with freshly grilled fish or a warm salad of anchovies and soft-centred boiled eggs.

This vegetable is easily prepared. Just trim any woody ends and discard the tough outer leaves, and quickly steam or boil in salted water.

This week we will use purple sprouting broccoli as a centrepiece dish. Serve with grilled chicken, salmon, or grilled halloumi cheese for a fresh and healthy meal.

Print

Purple Sprouting Broccoli Recipe

Recipe rating: 4.0 from 3 votes
Recipe by Chris Arkadieff Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Blanched broccoli tossed in garlic, chillies, anchovies and fried. Served with eggs and sprinkled with croutons and extra anchovies.

Ingredients

  • 450 g fresh tender purple sprouting broccoli stems

  • 4 soft-centred boiled eggs

  • ½ cup freshly baked bread croutons

  • ½ clove garlic finely chopped

  • 4 4 salted anchovy fillets

  • ½ small red chilli finely diced

  • 4 fresh basil leaves

  • Extra virgin olive oil

  • Sea salt and freshly ground black pepper

Directions

  • Bring a medium size pot of salted water to a rapid boil.
  • Blanch the broccoli for three minutes. Remove the broccoli from the pot and plunge the stems into iced water to stop the cooking process.
  • Allow the stems to drain for five minutes.
  • Heat a fry pan, large enough to hold the broccoli, to a medium heat. Add a good splash of olive oil.
  • Add the garlic, chillies, anchovies and fry for two minutes until the ingredients become aromatic.
  • Add the broccoli stems and toss well.
  • Add the freshly torn basil leaves, season with salt and pepper and toss well.
  • Place the broccoli on a large platter for serving.
  • Take the eggs and slice in quarters and scatter around the platter.
  • Sprinkle the croutons and add additional anchovies if your guest enjoy the flavour.
  • Finish with a good splash of olive oil before serving. Enjoy.
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
12 June 2020 3:17 PM