There’s a recipe for Chargrilled Broccoli with Chilli and Garlic in the Ottolenghi cookbook. I’ve made it a few times and it is fabulous. It’s also a bit of a fouter though and on week nights I usually can’t bothered with it. So, a few months ago I took the basics of the recipe and simplified the whole process by foregoing the chargrilling thing and just mixing steamed broccoli with a rather pungent oil. The result was that D has told me in no uncertain terms never to serve him broccoli in any other way again.
Nuff said, methinks.
Broccoli with Chilli and Garlic
(serves 4 as a side)
4 tblspn olive oil
2 cloves garlic, chopped finely
1/2 red chilli chopped finely
Pinch of salt
Large head of broccoli, cut into florets
- Add the oil, garlic and chilli to a cold frying pan. Turn the heat onto medium. Fry the garlic and chilli until the garlic begins to sizzle. Turn the heat off and leave on the stove for another minute. Pour the contents of the frying pan into a glass bowl and whisk in the salt.
- Meanwhile, steam the broccoli until cooked to your liking. I usually like a bite in my veg but for some reason I prefer this dish quite soft.
- Toss the broccoli with the flavoured oil and serve immediately.