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| TENDERSTEM
BROCCOLI RECIPE IDEAS |
FOOD
& COOKING ARTICLE |
On the table in ten!
 I
have become a big fan of Tenderstem broccoli over the last
eighteen months. It was something I had seen on the supermarket
shelves but never tried until I published a couple of recipes
using this fresh tasting, tender vegetable.
I think if the truth be told it was the fact that a vegetable
had been given a “brand” name which put me off.
Now I love it, and one of my favourite ways of eating it
is to steam it to serve with fish . . . with a spoonful
of Hollandaise sauce over the Tenderstem.
The recipes below have been created around a central theme
‘Tenderstem In Ten’. The idea is that everything
should be ready and on the table in ten minutes or less.
Some top chefs have been recruited to develop the recipes.
Whether you try one of the recipes below or not, do try
cooking some Tenderstem broccoli. It goes well with almost
any dish from a stir fry to a roast, or served with fish
as I like it.
TENDERSTEM BROCCOLI RECIPES
BROCCOLI
WITH SHALLOT VINAIGRETTE AND CROUTONS
 Valentine
Warner’s Tenderstem Broccoli with Shallot Vinaigrette
and Croutons. Valentine says: “A salad
need never be boring!”
Ingredients
2 banana shallots
175g Tenderstem broccoli
40g soft white sourdough crusts on cut up into croutons
and a good splash more olive oil to fry in
1 ½ tsp Dijon mustard
4 brown salted anchovies from oil very finely chopped and
mashed with a knife
2 tsp white or red wine vinegar
Pinch of caster sugar
2 ½ tbls olive oil
Small handful broken walnuts
6 small radishes, sliced lengthways
10 fresh chives snapped in half
Bunch fresh tarragon
Method
- Peel,
cut in half and finely slice the shallots.
- Cook
the shallots in a good splash of olive oil and sauté
very gently for 8 minutes until totally softened but not
coloured. Season with salt to taste.
- After
5 minutes of cooking the shallots, drop the Tenderstem broccoli
in boiling water and cook for 2 minutes.
- While
the shallots and broccoli cook fry the croutons in some
olive oil until golden brown, 4 minutes or so.
- Combine
the sugar, mustard, anchovies and vinegar, in a cup or small
bowl and then beat in the olive oil until the dressing is
emulsified and creamy, toss the cooked shallots and broccoli
in a serving bowl with the radishes.
- Strip
the tarragon from the stalks and scatter it on top of the
salad followed by the walnut pieces, chives and croutons.
Serves
2 for a light lunch
www.tenderstem.co.uk
WARM
SALAD OF TENDERSTEM BROCCOLI WITH QUAIL EGGS AND BACON
 James
Ramsden’s Warm Salad of Tenderstem broccoli with quail
eggs and bacon. James says: “I’ve always
found that Tenderstem broccoli and eggs go particularly well
together. There’s something about the golden yolk oozing
over the fresh green shoots that is irresistible. If you can’t
find quail eggs then a couple of hens’ eggs will do the
trick.”
Ingredients
1 tsp olive oil
100g smoked lardons
½ tsp Dijon mustard
2 tsp white wine vinegar
4 tsp olive oil
6 quail eggs
200g Tenderstem broccoli
A handful of salad leaves
Parmesan shavings
Salt and pepper
Method
- Put
a pan of water on to boil.
- Get
a non-stick frying pan over a medium-high heat and add a
drop of olive oil.
- Add
the lardons and fry for 5 - 7 minutes, stirring occasionally,
until crisp.
- Meanwhile,
make the dressing by whisking together the mustard, vinegar
and olive oil with a pinch of salt and pepper. Set aside.
- To
the pan of now boiling water, carefully drop in the eggs
and boil for 2 minutes. Remove with a slotted spoon and
put in a bowl of cold water.
- Add
a pinch of salt to the same pan and simmer the broccoli
for 2 minutes until tender.
- Meanwhile
carefully peel the eggs.
- Drain
the broccoli well and arrange on a plate.
- Scatter
over the lardons, and top with quail eggs, artfully cutting
in half if you like.
- Finish
with salad leaves, parmesan, and the dressing.
Serves
2
www.tenderstem.co.uk
LIME
AND CORIANDER CHICKEN AND TENDERSTEM RICE SALAD
 Tom
Aikens’ Lime and coriander chicken and Tenderstem rice salad.
Tom Aikens, Chef and Patron of Tom Aikens and Tom’s Kitchen
restaurants: “Tenderstem is a great new vegetable to work
with and a really convenient ingredient for home cooks. This
quick and easy recipe will inspire you to give it a go.”
Ingredients
200g pack Tenderstem, cut into 3cm lengths
400g Greek yogurt
3 tbsp fresh chopped coriander, plus extra to serve
15 Mint leaves cut into thin strips
Juice and zest of 2 limes
4 cooked Chicken Breasts, sliced
500g cooked rice
80g toasted flaked almonds
6 sliced green spring onions
Method
-
Steam or boil the Tenderstem for 3 - 4 minutes until tender.
- Meanwhile,
mix together the yoghurt, coriander, mint, lime juice and
lime zest and leave to infuse for a few minutes.
- Put
the chicken, rice, cooked Tenderstem, almonds and spring
onions in a large mixing bowl and season.
- Add
the yoghurt dressing and combine the ingredients together.
- Serve
with a sprinkling of chopped coriander.
Serves
4
www.tenderstem.co.uk
TENDERSTEM
AND BEEF PATTANI SALAD
 Caroline
MiLi Artiss’s Tenderstem and Beef Pattani Salad. Caroline
says: “I love this recipe inspired by the cuisine of the Malaysian-Thai
border - a fresh and fiery Pattani Broccoli and Beef Salad
with lime, chili, coriander and mint.”
Ingredients
Tenderstem
1 handful Cherry tomatoes, sliced in half
¼ Cucumber sliced
1 handful fresh chopped coriander 2 tbsp
1 tbsp fresh chopped mint
1 large sirloin steak
Salt / pepper
Dressing:
1 tbsp light soy sauce
1 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp soft brown sugar
2 red chilies deseeded and finely sliced
1 clove garlic finely minced
½ tbsp sesame oil
Method
- Season
the steak well with salt and pepper. Cook each side for2
– 3 minutes for medium.
- Season
the steak well with salt and pepper.
- Cook
each side for 2 to 3 minutes for medium rare or longer for
a more well coked steak.
-
Leave to one side to rest for 5 minutes.
- For
the dressing simply whisk all the ingredients together until
the sugar has dissolved.
- Pop
the Tenderstem and salad ingredients into a large bowl,
pour the dressing over and toss well.
- Thinly
slice the beef and add to the salad then serve straight
away.
Serves
2
www.tenderstem.co.uk
TENDERSTEM
AND CRISPY PROSCUITTO WITH A CREAMY SHALLOT AND CAPER DRESSING
 Genevieve
Taylor’s Tenderstem and crispy proscuitto with a creamy shallot
and caper dressing. Genevieve says: “I adore Tenderstem broccoli
and use it in my kitchen year-round. It has a more delicate
flavour than ordinary broccoli and the texture reminds me
of succulent asparagus stems. I also love the fact that you
can eat the whole thing, this day and age it feels great to
keep wastage to a minimum when we’re cooking. This makes a
great quick and easy starter, perfect for entertaining.”
Ingredients
For the dressing:
3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp clear honey
1 tbsp crème fraise
2 shallots, very finely chopped
1 tbsp capers, roughly chopped
Salt & freshly ground black pepper
For the Tenderstem:
400g Tenderstem
12 slices prosciutto
Freshly ground black pepper
Method
- Preheat
the grill to hot.
- Make
the dressing by whisking all the ingredients together in
a small bowl.
- Season
to taste with salt and freshly ground black pepper. Set
aside.
- Plunge
the Tenderstem into boiling water and blanch for 4 - 5 minutes
until it is tender but with a little ‘bite’.
- Drain
well and divide between individual heatproof dishes, or
arrange in a large baking dish.
- Lay
the slices of prosciutto over the Tenderstem, ribboning
and folding it a little so it looks pretty and a little
rustic.
- Slide
under the hot grill and cook for 2 - 3 minutes until the
prosciutto starts to turn crispy.
- Drizzle
over the dressing and eat immediately, served with warm
bread to soak up the juices.
Serves
4 - 6
www.tenderstem.co.uk
TENDERSTEM
BROCCOLI CASHEW AND TOFU STIR FRY
 Levi
Roots’ Tenderstem Broccoli, cashew and tofu stir fry
Ingredients
250g (9oz) firm tofu, cut into 2cm (3/4 in) dice
1 red onion, roughly chopped
1 garlic clove, finely sliced
5cm (2in) fresh root ginger, peeled and finely chopped
¼ hot red chilli (ideally Scotch Bonnet), deseeded
and finely chopped
Juice of 2 limes
2tbsp soy sauce
1 tbsp sunflower oil
200g pack of Tenderstem broccoli cut into 2cm (3/4in) diagonal
slices
100g cashew nuts
Salt and pepper to taste
Fresh coriander leaves to garnish
Method
- Mix
the onion, garlic, ginger, chilli, lime juice and soy sauce
in a medium sized, non-reactive container.
- Add
the tofu and gently stir to cover with the marinade. Do
not be too vigorous or you will break it up. (Ideally,
if you have time, you can marinade the tofu for an hour
before cooking or ideally overnight but this is not essential.)
- Take
the tofu out of the marinade. Drain off the liquid and reserve.
- Heat
the oil in a wok over a high heat.
- Add
the onion, garlic, chilli and ginger from the marinade to
the pan and stir-fry for a couple of minutes.
-
Add the Tenderstem broccoli and continue to cook for a couple
of minutes more.
- Tip
in the nuts and fry until they are patched with brown.
- Now
add the tofu and very gently stir it in.
- Pour
in the liquid from the marinade along with 200ml (7fl oz)
water.
- Reduce
the heat, cover and cook gently for 2 minutes or until everything
is heated through.
Serves
4
www.tenderstem.co.uk
TENDERSTEM
BROCCOLI OMELETTE SUSHI ROLL
 Kerstin
Rodgers’ Tenderstem Broccoli Omelette Sushi Roll. Kerstin
says: “This is a very quick carb free light lunch or
dinner. The Japanese make the most marvellous rolled omelettes
in square frying pans. They use more eggs and cook them, using
large chopsticks, in stages, cooking one omelette then rolling
two more layers over the first. It's a bit of a knack. This
uses the same flavourings but is a simpler version…suitable
for the Western cook.”
Ingredients
A knob of butter
3 Tenderstem broccoli stems (choose the slimmest)
Boiling water from the kettle
Salt
2 eggs
a little vegetable oil to cover the pan
1 tablespoon of caster sugar
A pinch of salt
1 tablespoon of water
1 tablespoon of soy / tamari / shoyu or ponzu sauce
Method
- Put
a knob of butter into your frying pan on a medium heat.
- Place
the Tenderstem broccoli in the pan and add a little boiling
water to the pan, just enough to cover the stems.
- Braise
for 4 minutes until the stems are tender.
- Drain
the Tenderstem and set it aside, and wipe the moisture from
the frying pan.
- Whisk
together the eggs, caster sugar, salt, water and soy / tamari
/ shoyu or ponzu sauce.
- Add
a little vegetable oil to your frying pan, just covering
the bottom and add the egg mixture so that it covers the
bottom of the pan.
- Once
the egg begins to set, add the broccoli stems to the omelette,
laying them next to each other stem to tip.
- Then,
using a spatula, start to roll the omelette over the stems.
You are aiming for a rolled Japanese style omelette with
the bright green crisp broccoli stems inside.
- Serve
whole or sliced cross ways with small dipping bowl of soy
sauce.
Serves
1
www.tenderstem.co.uk
NISHA
KATONA’S TENDERSTEM BROCCOLI WITH MUSTARD SEEDS AND LEMON
 Nisha
Katona’s Tenderstem Broccoli with Mustard Seeds and Lemon.
Nisha says: “Tenderstem broccoli makes an Indian chefs heart
sing-we get two ingredients for the price of one. The tender,
succulent stems-sweet and nutty-provide a satisfying crunch
to any dish. The rich green tones of the florets provide an
elegant deep counterpoint to the stems. Tenderstem being a
robust, spring vegetable holds its own flavours when spiced.
It works well with the toasted citrus notes from the mustard
seeds and lemon in this dish. The earthy foundation of turmeric
only accentuates the sweetness of the Tenderstem.”
Ingredients
2 Tbsp olive oil
2 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp chili powder
200g Tenderstem broccoli cut into separate florets and the
stem, into inch long diagonal spears
Juice of half a lemon
Salt to taste
Method
- Once
all the seeds have popped, add in the broccoli stems.
- Sauté
the stems for 2 minutes, then add in the florets.
- After
5 minutes on a medium heat, add the turmeric, salt and chili
powder.
- Sauté
gently until the broccoli is tender.
- Add
the lemon juice and heat through.
- Serve
hot as a main or side dish
Serves
4
www.tenderstem.co.uk
TENDERSTEM
BROCCOLI WITH RICOTTA, LEMON AND SHAVED PARMESAN
 Diana
Henry’s Tenderstem broccoli with ricotta, lemon and shaved
parmesan. Diana says: “One of the great things about Tenderstem
broccoli is that it’s easy to dress up. Steam or boil it and
you have the makings of a chic salad or starter, and one that’s
healthy too. It's an elegant vegetable. I often use it in
dishes instead of asparagus. Tenderstem has a delicate, slightly
sweet flavour so it's great with muted ingredients such as
ricotta and positively sings when dressed with a good fruity
extra virgin olive oil. It's also quick to cook so this starter
can be on the table 5 minutes after your guests arrive.”
Ingredients
300g Tenderstem broccoli
175g fresh ricotta
zest of ½ lemon, removed with a zester rather than
grated
juice 1 lemon
about 8 tbs extra virgin olive oil
50g Parmesan
salt and freshly ground black pepper
Method
- Steam
the Tenderstem for 3 - 4 minutes until just tender.
- While
the Tenderstem is cooking gently break the ricotta into
lumps and shave the parmesan into nice curls.
- Put
the hot Tenderstem onto plates and dot ricotta over the
top.
- Sprinkle
on the zest and spoon on some lemon juice.
- Scatter
the parmesan over each serving.
- Drizzle
with the olive oil, sprinkle with salt, grind on some black
pepper and serve.
Serves
4 as a starter or side dish
www.tenderstem.co.uk
TENDERSTEM
HORSERADISH PINK LADY APPLE AND TOASTED HAZELNUT SALAD
 Richard
Buckley’s Tenderstem, Horseradish, Pink Lady Apple and Toasted
Hazelnut Salad. Richard Buckley, head chef at award-winning
vegetarian restaurant Demuths, says: “This recipe is really
quick and a great example of vegetables as comfort food- it’s
sweet, satisfying and tangy. Tenderstem works perfectly because
it’s got all the depth of flavour of broccoli but a lovely,
asparagus-like juiciness. Try to use Pink Lady apples as their
juicy sweetness and floral aroma will raise this to another
level. This will make a great starter or simply double the
quantities for a delicious main course. Cooking the Tenderstem
this quickly locks in the flavour and emphasises its natural,
succulent freshness.”
Ingredients
50g natural yoghurt (Yeo Valley is best)
25g creamed horseradish sauce
1 tbsp Rapeseed oil
20g toasted hazelnuts
1 Pink Lady apple
16 stems Tenderstem broccoli
1 tsp Rapeseed oil
A pinch of sea salt
100g Watercress
Method
- Place
the yoghurt, horseradish sauce and 1 tablespoon of rapeseed
oil in a bowl and whisk to combine.
- Crush
the hazelnuts into chunks and set aside.
- Core
the Pink Lady apple and slice thinly.
- Heat
1 teaspoon of rapeseed oil in a medium sauce pan until very
hot and then add the Tenderstem. Immediately cover with
a lid and shake it well to turn over the florets.
- Cook
on full heat for 30 seconds and then shake again.
- Cook
for a further 30 seconds and remove from the heat. The Tenderstem
should have crisp, golden brown bits and be vibrant green.
The texture should be al dente. If it is still not
gone golden return to the heat in 15 seconds bursts until
it is ready.
- Sprinkle
with a pinch of sea salt and toss one more time.
- Place
a pile of watercress on each plate, lay the Tenderstem over
the top and sprinkle the apple and hazelnuts over the top.
- Dress
generously with the horseradish, yoghurt sauce and serve
whilst still hot.
Serves
2
www.tenderstem.co.uk
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