Roy Finnamore’s Broccoli Recipe

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For my first recipe post I thought I would write about something different, usually considered as ‘boring’. Broccoli is often seen as bland and baby food-like. Nonetheless, broccoli is the perfect vegetable for students: cheap, lasts long, and is often reduced at every supermarket (people really don’t seem to like it..).

So I decided to share a recipe that takes broccoli from blegh! to actually really tasty! This recipe is taken from Food 52. It’s a really easy recipe and it takes very little prep time. Then it’s up to the broccoli to do its work and you can do something else for two hours.

All you need is:

  • 1 kg broccoli (Separated into florets, the big ones cut in half).
  • 5 cloves garlic (sliced). (Yes I love garlic..)
  • Chilli powder or even better a chilli (whole, de-seeded).
  • 3 anchovy fillets
  • LOTS of olive oil
  • Salt & Pepper
  • A large non-stick saucepan, preferably a le creuset-type slow cooker.

Start by cutting the broccoli into florets, cutting the big ones in half.

Blanch the broccoli in unsalted water for 5 minutes.
When the broccoli is done, drain and put aside. Put the heat on medium and put the olive oil in the pan (you should be generous with the olive oil; you should have more oil than when normally frying vegetables, but not so much as deepfrying
When it’s hot, add the sliced garlic to the pan and fry for 1-2 minutes, making sure it doesn’t burn. Add the anchovies and chilli and fry for a further 2 minutes. Add the broccoli and mix well to coat the broccoli with the oil. Lower the heat, put a cover on the pan, and let the broccoli work its magic. (Check from time to time to make sure it’s not burning, especially if you do not have a slow cooker). Let is cook for 1.5 hours if you want it in florets or for 2 hours to cook till it’s melted.
Serve with pasta, on bread, salad, or as a side dish with roasted meat. I had mine stirred in scrambled eggs for breakfast and mixed in pasta with some canned salmon to take to uni.
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