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TENDERSTEM BROCCOLI RECIPE IDEAS FOOD & COOKING ARTICLE

On the table in ten!

Tenderstem broccoliI 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

Tenderstem Broccoli with Shallot Vinaigrette and CroutonsValentine 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

Warm Salad of Tenderstem broccoli with quail eggs and baconJames 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

Lime and coriander chicken and Tenderstem rice saladTom 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

Tenderstem and Beef Pattani SaladCaroline 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

Tenderstem and crispy proscuitto with a creamy shallot and caper dressingGenevieve 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

Tenderstem Broccoli, cashew and tofu stir fryLevi 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.
  • Serve with plain rice.

Serves 4

www.tenderstem.co.uk

TENDERSTEM BROCCOLI OMELETTE SUSHI ROLL

Tenderstem Broccoli Omelette Sushi RollKerstin 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

Tenderstem Broccoli with Mustard Seeds and LemonNisha 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

  • Heat the oil in a pan.
  • Add the mustard seeds.
  • 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

Tenderstem broccoli with ricotta, lemon and shaved parmesanDiana 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

Tenderstem, Horseradish, Pink Lady Apple and Toasted Hazelnut SaladRichard 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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