Wednesday, 4 April 2012

Lemon Spiced Purple Sprouting Broccoli

As I am a little skint these days, I did not think I was going to be enjoying purple sprouting broccoli this year, as its deemed a specialist veg. and a little bit pricey (that is if you don't grow your own), but I was fortunate to have stumbled upon a  greengrocers today who was selling them at an reasonable price, so I decided to treat ourselves to this seasonal delight for a light lunch.

The purple sprouting broccoli is simply steamed and then coated in a garlicky, spiced lemony oil.  
It is wonderful enjoyed just as it is, but if you wish to make more of a meal of it , then stir it either into some cooked couscous or bulgur wheat, failing that even pasta would work.  If purple sprouting broccoli is out of season, this would work just as well with ordinary broccoli too.
I am linking this to April's edition of Simple and in Season, a monthly event hosted by Ren Behan at Fabulicious Food

Purple Sprouting Broccoli infused in Lemony Spices
Serves 4
Ingredients
400g purple sprouting broccoli
2 tablespoon olive oil
2 - 4 cloves garlic, minced
1 teaspoon red chilli flakes or to taste
Thumb size piece of fresh root ginger, peeled and finely sliced
1 teaspoon freshly ground coriander seeds
Juice from half lemon
Method
Steam the broccoli until tender. Set aside.
Heat the oil in a wide pan, add the garlic, chilli flakes and coriander and fry over low heat for a few minutes until the garlic is tender and the oil infused with the spices.  Then stir in the ginger and lemon and cook for a couple of minutes, before stirring in the broccoli.  Heat for a few minutes until the broccoli is coated in the spicy oil.  Taste and adjust seasoning if necessary.  Serve immediately. Or toss it through some couscous, bulgar wheat or pasta and enjoy.

39 comments:

  1. Sounds absolutely delicious, I may have to treat myself too. :)

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  2. Mmm. Looks yum, I'm going to try it with kale, since I have no purple sprouting broccoli!

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  3. This is lovely. Healthy, light and tasty. XX

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  4. I love PSB. I do a similar recipe with added toasted almonds and quartered hard boiled duck eggs. Or put it on pizza... mind you, I put nearly everything on pizza... much to the chagrin of my wife who sees no possible justification of having cauliflour as a pizza topping (its great with walnuts and blue cheese...)

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    1. OOh I like the idea of eating it with eggs, but not duck eggs - not so keen on them. Can see it on pizza too :)

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  5. Purple sprouting is a wonderful seasonal vegetable. We have been eating the leave from ours for the last month now, just steamed with butter.

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    1. I grew some when I had an allotment, hoping to do so again this year, that is if they germinate.

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  6. ooh that sounds so good, I love the idea of the lemony spices.

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  7. Tasty!
    I like my green veg especially.

    Sandie xx

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  8. This looks lovely but I'm wondering if sprouting broccoli is something available here...or if it is similar to the brocollini we have? Irrespective, even with regular brocolli these flavours would go beautifully.

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    1. I am growing broccollini, its very similar in the way it looks to PSB, other than its purple and takes longer to grow, still it will work.

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  9. I think a lot of people are put off PSB because it is quite difficult to cook it well. A minute too much makes it mushy, and a minute too little leaves it tough. You have to stand over it and watch it like a hawk!

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    1. I agree, you do have to steam/cook it well. It can easily become mushy.

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    2. I have much better results cooking it in a little bamboo steamer.

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    3. I don't have a bamboo steamer, will have to keep my eyes out for one.

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    4. Next time you pass an oriental supermarket you should find one. Mine cost less than a fiver :)

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    5. I'll have to look out for Oriental Supermarkets in the cities in Wales, not many in towns and villages. I am missing Sriracha - a hot chilli sauce too, supermarkets are selling them at an extortionate price.

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    6. I used to live in Llanfairfechan in North wales. Every 6-8 weeks I would have to go to Manchester - visit bookshops, art galleries, have some veggie food or a curry in Rusholme, catch an artie film and then shop at The Eighth Day and in chinatown - but it was always good to come home to Wales :)

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    7. Thanks Ray,
      Cardiff is not too far from us, so I am exploring it more, but Bristol is not that far either. Another place to explore. Oh how I so envy your visits to the Eighth Day. I've heard of it and had once made their Welsh Dragon Veggie pie, on this blog somewhere.

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  10. Unfortunately I am not a big savoury lemon fan, but the rest of it sounds good, so I think I will try it just leaving the lemon out. Have a good Easter xxx

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    1. Oh feel free to omit the lemon, I only added it cos I have loads still.
      Happy Easter to you too x

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  11. This is the first year I've grown PSB and it is doing great. You are right, If you can find it in a shop it is very expensive.

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    1. i am hoping to grow some again this year, as well as white sprouting broccoli that I never got to try when I had my allotment cos it got burned to the ground :(

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  12. Looks really delicious! And so beautiful on that plate!

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  13. PSB is delicious; your photos are great.

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  14. Sounds wonderful...I love the combination...can never have too much garlic either!

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    1. Oh I love garlic, its in most of my main meals.

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  15. You can't go wrong with my favourite flavours coriander, ginger and lemon.

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  16. ooooooooooooh that sounds lovely. Would be pasta in our house. And you have real live greengrocers??? lucky you. Hope that you won't be skint for much longer. x

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    1. There is an indoor market where I live and there are a number of independent greengrocers inside, so we are spoiled for choice. so missed it when we lived in Glasgow when the only choice really was deli-style veg groceries in the west end, or the supermarket chains. So we are goint to do our utmost to support the smaller ones when we can do so, ideally it would be all the time but reality is money and budget living. We've both signed on to agencies here, nothing has come of it yet.

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  17. That looks delicious Shaheen and I’m thinking that lemony spicy topping would be great on some young tender broad beans in a few months time...

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    1. Thanks GD.
      Yeah, I think that would be fantastic.

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  18. Beautiful, Shaheen! Thanks for linking up to Simple and in Season x

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  19. I tried this at the weekend as I was lucky enough to find cheapish purple broccoli and it worked beautifully, I served it to accompany a simple rocket & goats cheese salad.

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    1. Oh I am so pleased Patty.
      Now I had forgotten about rocket. Need to grow some of those peppery green leaves.

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