broccoli, chilli and garlic

spectacular though the last ottolenghi – schlepseleh chef d’oeuvre was, i felt it needed something more. and a spicy tomato sauce was good but not good enough. and long weeks of living life make us all weary…still not quite sure why its all so hard all the time. so a vegetable it had to be…broccoli because its green, chilli because its hot and garlic because as if you wouldnt. it works with all the rice and lentils because it cuts and brightens and texturises and when put together flavours mix in a very desirable way…one might even say its an stroke of inventive smarts to combine the two…not me though, that would just be indulgent self-congratulatory bollocks.

ingredients

2 heads broccoli

4-6 garlic cloves finely sliced

1-2 red chillies finely sliced

handful of toasted flaked almonds

olive oil

first, par boil the broccoli florets in a pan full of boiling salted water for 2 minutes. remove with a slotted spoon and put into some iced water to refresh. in a bowl mix the broccoli, the garlic and the chilli with a few tbsp’s of olive oil. then either transfer this to very hot griddle pan or throw into a fry pan on the stove. cook until the broccoli is softened but still biteable through. sprinkle over some toasted flaked almonds or chopped whole almonds depending on what you have on hand at the moment of inspiration. serve over the rice and love it.

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1 Response to “broccoli, chilli and garlic”


  1. 1 stipple effect March 26, 2010 at 2:51 pm

    dear author,
    i have for some time suspected that the socks of this blog were being pulled upward and its straps were being hit. if one wished to do so, a watershed may well be located at the entry “apple and almond cake” of March 21, 2010. having not only read but also eaten this post, i am obliged to say that my reservations regarding this project (see all previous comments by yours truly) begun to ebb in the wake of its chthonic pleasures.
    however, i refrained from asserting my revised position on the question of this ambiguous affair while being myself unsure as to why. with your introduction of chilli into this interweb b-log, you have fully converted me. i look forward to many more happy encounters with your culinary adventures.
    sincereley,
    meredith doige (or simply, stipple effect.)

    p.s. i hate to be a donny downer after my glowing praise but i must refer your attention to the colour of the garlic in the upper right-hand quadrant of your final photo. wtf? don’t be doing that to garlic ships, don’t.


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