Tenderstem® broccoli Archives

Asian recipes

Camilla’s Asian curry

25 minutes

Braai recipes

Sundried tomato chicken espetadas with poppy seed dressing

35 minutes

Aliums

Garlic-poached salmon with Tenderstem broccoli

15 minutes

Broccoli recipes

Tenderstem Broccoli-and-ricotta pasta bake

20 minutes

Anchovy recipes

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

15 minutes

Cheese recipes

Brown rice, grilled greens and green pesto bowl

40 minutes

Chicken recipes

Iraqi spiced chicken and rice

Approximately 6 hours

Asian recipes

Chinese-poached chicken in aromatics

3½ hours

Asian recipes

Chinese beef stir-fry

15 minutes

Greens with vino cotto and tzatziki

Serves Serves 6 (as a side)

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2x100 g asparagus spears packets
100 g baby pak choi
230 g Tenderstem broccoli
120 g petit pois
140 g mangetout
300 g leeks, washed
300 g Brussels sprouts
Salt, to taste
Mint, to garnish

For the dressing, mix:

1⁄2 cup vino cotto
3 T wholegrain mustard
1⁄4 cup extra virgin olive oil
1 lemon, juiced

For the tzatziki, mix:

1 cup plain yoghurt
2 garlic cloves, finely chopped
4 Woolworths mini cucumbers, chopped
3 T coriander, roughly chopped

Method

Bring a large pot of salted water to the boil. Blanch the asparagus, baby pak choi and broccoli for 20–30 seconds, or until just tender.

Blanch the peas and mangetout in the same way for 1 minute and the Brussels sprouts for 3 minutes.

Cook the washed leeks in simmering salted water for 10 minutes, drain, then transfer to a serving bowl and add the blanched vegetables.

Drizzle over the dressing, toss and serve with the tzatztiki. Garnish with mint.

Discover more salad recipes here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Tenderstem broccoli and steak salad with satay dressing

Raw baby marrow salad with basil pesto and trout

Camilla’s Asian curry

Sundried tomato chicken espetadas with poppy seed dressing

Garlic-poached salmon with Tenderstem broccoli

Tenderstem Broccoli-and-ricotta pasta bake

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

Brown rice, grilled greens and green pesto bowl

Iraqi spiced chicken and rice

Chinese-poached chicken in aromatics

Chinese beef stir-fry

Greens with vino cotto and tzatziki

Greens with vino cotto and tzatziki

Ingredients

Method