You say Broccileye I say Broccolee but either way this green veg that most kids avoid is not only good for us but it can be tasty too without having to hide it in the kids meals.
broccoli
I was back in the ABC studios on Saturday cooking broccoli dishes for Good Gardening. Graeme Stuart seemed to enjoy it and Phil was very surprised with the broccoli pesto.
Cooking up locally caught tuna in the ABC studios
I cooked up a Broccoli Pesto salad with Char-grilled Tuna. The tuna was locally caught and Freckle, owner of The Bay Seafood in Byron Bay, can tell you exactly where his fish comes from. This yellow fin tuna was caught 250km ENE off Byron. It is direct from the fisherman to the kitchen, I love going into this store but best I go alone as it is a bit boring for my family waiting in the car whilst I talk shop. You know you are in the right store when all the staff are passionate about the produce they sell.
We are very lucky in the far north coast to have a passionate fishmonger who supplies the restautants, cafes and the general public with the very best the ocean can offer.
I also cooked up an Indian Spiced Broccoli with a Tahini, Mint Yoghurt. Enjoy.
Broccoli Pesto Salad with Char-grilled Tuna
Broccoli Pesto Salad with Char-grilled Tuna
Serves 6
1 cup red quinoa, washed
1 teaspoon salt
500gms broccoli, cut into small florets and stems chopped
3 garlic cloves, roughly chopped
1 cup pine nuts
1/3 cup freshly grated parmesan
2 teaspoons salt, extra
2 tablespoons fresh lemon juice
1/2 cup olive oil
3 tablespoons crème fraiche
3 tablespoons whole egg mayonnaise
1 tablespoon lemon juice, extra
1 red onion, peeled and sliced
200gms snow peas, top and tailed and cut in half
1 red chilli, deseeded and finely chopped
200gms cherry tomatoes, halved
6 anchovies, finely chopped
1 tablespoon capers
6 x 100gms yellow fin tuna steaks
2 tablespoons lemon juice, extra
3 tablespoons olive oil
In a medium saucepan place quinoa, two cups of water and salt and bring to the boil. Reduce to a simmer and cook for approximately15 minutes or until the water is absorbed and quinoa fluffs up. (Quinoa is done when you can see the sprout in each grain, and is tender with a bit of pop to each bite.) Drain any extra water and set aside.
Cook the broccoli in a large saucepan of boiling salted water for 1-2 minutes or just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, pine nuts, parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and pulse until smooth.
Combine half of the pesto with crème fraiche, mayonnaise and lemon juice and set aside. In a large bowl combine the quinoa, remaining broccoli florets, onion, snow peas, chilli, tomatoes, anchovies and capers. Just before serving toss the salad mix with the dressing.
To cook the tuna steaks, combine the lemon juice and olive oil in a glass or ceramic bowl and season well. Place the tuna steaks in the lemon mixture and marinate for no longer than 15 minutes. Heat a char-grill on a high heat and remove the tuna from the marinade and cook the tuna staeaks for 1-2 minutes on each side depending on thickness.
To serve, divide the salad between six plates and serve with the cooked tuna topped with a dollop of broccoli pesto.
Spicy Broccoli Fritters with Tahini Mint Yoghurt
This deep-fried broccoli makes an excellent snack or starter.
2 cups besan (chickpea) flour
2 teaspoons ground cumin
1 teaspoon chilli powder
1 teaspoon ground turmeric
6 curry leaves
salt to taste
200gms broccoli, cut into small florets
vegetable oil for deep frying
In a large bowl combine the flour, ground cumin, chilli powder, ground turmeric curry leaves and a pinch of salt. Add enough water to make a thick batter that will stick to the broccoli. Coat the broccoli florets in the batter.
Fill a heavy based saucepan or wok with one-third full of oil and heat to 180C ( a cube of bread will brown in 15 seconds). Add the broccoli to the hot oil and cook for 3 minutes or until golden and cooked through, then drain on paper towels. Sprinkle with salt and serve with Tahini, Mint yoghurt.
Tahinni, Mint Yoghurt
1 cup greek style plain yoghurt
1 tablespoon tahinni
1 tablespoon chopped mint leaves
1 tablespoon lemon juice
To make the yoghurt mix, combine all the ingredients and place into a serving dish.
