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Seasonal Recipes and What's in Season Guide

Seasonal Recipes

Simple, straight forward seasonal food recipes that are easy to prepare, using fine, fresh and local ingredients, tried, trusted and brought to you by the Essex Gourmet Food and Drink Guide...

Whether you are cooking for yourself, the family or a dinner party the following recipes, gleened from friends, family and some celebrity chefs are sure to please - all Tried, Trusted and Enjoyed.

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Purple Sprouting Broccoli With Garlic and Sesame Recipe

Purple Sprouting Broccoli With Garlic and Sesame

Purple Sprouting Broccoli is a delicious as a side dish or even as the main ingredient with Pasta or in a gratin dish. Personally, I love it steamed and then coated in some butter and a squeeze of lemon, or cooked with a little oriental influence as with the recipe below. Purple Sprouting Broccoli With Garlic and Sesame
Serves:  4 - 6
Preparation Time:  10 minutes
Cooking Time:  10 - 15 minutes
450g purple sprouting broccoli
2 tbsp groundnut oil or vegetable oil
2 tbsp toasted sesame oil
5 garlic cloves, peeled and very finely sliced
1 tbsp toasted sesame seeds
1. Trim off any hard ends from the broccoli stalks as well as any very coarse leaves.

2. Bring a large quantity of salted water to the boil in a large saucepan and plunge in the broccoli. With the lid on, quickly bring the water back to the boil, then remove the lid and briskly simmer the broccoli for about 2 minutes. Drain thoroughly.

3. Meanwhile, heat both oils in the pan over a medium heat. Fry the garlic for 2-3 minutes, stirring constantly, until the slices are light golden.

4. Add the broccoli and fry it for 2-3 minutes, tossing frequently, until the stalks are piping hot and imbued with the garlicky oil.

5. Serve immediately with the sesame seeds sprinkled over the top.
When buying Purple Sprouting Broccoli, cook it as soon as you can as it looses its texture after 3 to 4 days when stored in the fridge. You can blanch your broccoli up to 8 hours before cooking, just lightly boil and then plunge it in some ice cold water, drain thoroughly and store in the fridge until cooking.
German Sylvaner White or Languedoc Viognier ...
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