Tempura purple sprouting broccoli with whipped goat’s cheese, charred broccoli and Wimbledon cream, toasted pine nuts
Ingredients:
2l frying oil
Pickling liquor:
150g sugar
150g white wine vinegar
1 sprig of thyme
1 clove of garlic
1 piece star anise
¼ tsp whole coriander seeds
¼ tsp pink peppercorns
Broccoli:
500g whole broccoli
1 tsp rapeseed oil
½ tsp sea salt
¼ tsp cracked black pepper
Water
Salt
Chargrilled broccoli:
500g tenderstem broccoli
1 tsp rapeseed oil
½ tsp sea salt
¼ tsp cracked black pepper
Tempura:
500g purple sprouting broccoli
125g tempura
125ml water
½ tsp salt
¼ tsp cracked black pepper
Whipped goat's cheese:
125g double cream
Zest of ½ a lemon
125g goat’s curd cheese
½ tsp salt
¼ tsp cracked black pepper
Cooking time: 60 minutes Serves: 4
Ingredients cont.
Wimbledon cream:
150 g mayonnaise
1 tsp white wine vinegar
1 tsp lemon juice
1 ½ tsp Dijon mustard
Assemble:
2 tsp pine kernels
2 tsp mini salad cress
1 tsp golden rapeseed oil
Method:
1. Heat a fryer to 180C (350F) with the oil inside
2. Heat oven to 200C (390F, Gas 6)
3. Heat a pan with water on the stove, add salt to it
4. Heat a grill pan on the stove
Broccoli:
1. Cut broccoli florets off the stem and then wash.
2. Cut the stems of broccoli into rectangles 5 mm thickness, cook for 1 min in the boiling salted water, refresh them in ice water, allow to cool, drain and dry.
3. Toss in oil and grill them on a grill pan, season.
Pickling liquor:
1. Add all ingredients together and bring to the boil on the stove, leave on the stove until sugar is dissolved, allow to cool, place broccoli florets in liquor for about 30 minutes.
Chargrilled broccoli:
1. Wash and toss tenderstem broccoli in oil and grill them on a grill pan, season.
Tempura:
1. Wash purple sprouting broccoli.
2. Mix tempura with the water.
3. Season the broccoli and put it through the tempura batter then deep fry in the preheated fryer for about 4 mins until golden brown.
Whipped goat’s cheese:
1. Zest the lemon.
2. Whip the double cream to a soft consistency, fold in the goat’s curd and put the lemon zest into it, season with salt and pepper.
Wimbledon cream:
1. Mix the mayonnaise, white wine vinegar, lemon juice, Dijon mustard and maple syrup together and serve in a glass pot.
Assemble:
1. Roast the pine nuts in the oven for 3 mins at 200C (390F, Gas 6).
2. Put the grilled stemmed broccoli on the plate in the middle, plate up tempura broccoli, chargrilled broccoli as shown in the picture.
3. Quenelle the goat’s cheese mix in place it on the plate, garnish with cress and pine nuts.
4. Drizzle golden rapeseed oil around and serve the Wimbledon cream on the side.
