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Sunday, 4 March 2012

Seasonal Recipe - Purple Sprouting Broccoli with chorizo & almonds

I have always been a big fan of regular broccoli. When purple sprouting broccoli arrives in March, I always make sure to make the most of it while it's around. This recipe, courtesy of John Torode, is easy to prepare and should be on the table in 20 minutes.
Ingredients
  • 200g purple sprouting broccoli
  • 60g chorizo, cubed
  • 1 clove garlic, crushed
  • 1/2 red chilli, sliced
  • 1 tbsp sherry vinegar
  • 1 sprig oregano, leaves stripped
For the almond breadcrumbs
  • 2 tbsp olive oil
  • 1 clove garlic, whole
  • Handful of ciabatta, torn into small chunks
  • 1 tbsp flaked almonds

Method
  1. To make the almond breadcrumbs, heat the olive oil in a frying pan. Bash the garlic to split clove, but don't peel. Add the bread to oil, turning until golden and toasted. Scoop out the garlic, then add to the pan. Cook the almonds for a few minutes, tossing together with the ciabatta.
  2. Cook the broccoli until tender, then drain well. In a separate frying pan, fry the chorizo in a little olive oil until crisp. Add the garlic, chilli, vinegar, oregano and cook for a couple of minutes. Add the cooked broccoli and toss until heated through.
To serve, spoon over two plates then scatter with the almond breadcrumbs.

This makes a great lunchtime treat for two, even better when served with a light side salad and crisp glass of Torres Vina Sol.

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