Spicy Crisp Broccoli

I find this a great accompaniment to richer curries as, done properly, it retains the fresh clean flavours to cleanse the palette between mouthfuls.

Ingredients:

A good sized head of Broccoli, a little over a lb in weight, and make sure the florets are dark green.  Cut the florets off and don’t waste the stalk.  Finely slice it into thin rounds.

2 tbsp light oil [I have had good results using Rice Oil with this]; 3 cloves of garlic, thinly sliced; 2 tsp cumin seeds; 2 fresh red chillies, de-seeded and sliced into thin rounds; 1 heaped tbsp gram [chickpea] flour; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cardamom; 1/2 tsp sea salt;  3 tbsp water.

Mix the gram flour, salt, ground cumin, coriander and cardamom together in a small bowl.  Use a largish frying pan, with a lid, and heat the oil.  Add the cumin seeds, chilli and garlic, then stir-fry for a couple of minutes, taking care the garlic browns but doesn’t burn.  Then add the broccoli, turn up the heat and stir-fry for about 3/4 minutes.  Turn the heat down low and add the gram flour mixture, sprinkling it evenly and stirring it in.   Add the water and stir then cook for a further 6/7 minutes.  Serve immediately.

apanē bhōjana kā ānanda!

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Farfalle con i Broccoli e le Acciughe

You know how it is.  Sometimes you look in the fridge and cupboard and think WTH!! What can I make out of this lot!  Well, experiments can turn out well and sometimes, much to my surprise, I find either Italians or Indians [dependent on the amount of spices used] have got there first!  This recipe has its home in Southern Italy, the Apulia region I later found, and it has become a favourite quick meal for ‘Veggie/Piscatorial’ friends when they drop in.

A small head of Broccoli; a good glug of decent Olive Oil; a can of anchovy fillets in oil; 3 oz Manchego cheese, freshly grated; black pepper.  400 g of Farfalle [pasta bows] or Conchigle or similar.

Cut off the broccoli florets, halving if overlarge, slice the stalk into thin rounds.  [I invariably keep my broccoli in the fridge standing in a bowl of water having cut off the bottom slice.  Keeps it fresh & green ’til you need to use it.]  Steam over a pan of boiling water for about 5 mins, removing while still Al Dente.  Then cut the florets into small pieces.

Heat the oil over a medium heat and add the anchovies, oil and all, snipping them up small with scissors.  Add all the steamed broccoli, and stir and cook together for 2/3 minutes. When well melded together grind plenty of black pepper over the mix, and turn the heat right down.

Bring your pasta water to a rolling boil adding a little rock salt and olive oil, then cook your pasta.  Drain and put into a warmed bowl, stirring with a little olive oil.  Add the Broccoli mix and stir gently through.  Sprinkle the Manchego overall.

Then serve, and if asked, airily say, “This?”, “Oh it’s just something I knocked up from odds and ends……….”

Buono Appetito!