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Charred Purple Sprouting with Ajoblanco and Chilli Oil

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Charred Purple Sprouting with Ajoblanco and Chilli Oil

30 mins

4 people

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

This is a delicious way to enjoy purple sprouting broccoli. Serve this as a side dish or on some toasted sourdough bread and pile it on top. You could add a poached egg, too, if you like.

Ingredients
Method

400g purple sprouting broccoli
Olive oil
Salt to taste
Fried corn kernels, crushed
For the ajoblanco sauce:
100g blanched almonds
1 garlic clove, finely grated
3 tsp sherry vinegar
125ml extra-virgin olive oil
Flaky sea salt
For the chilli oil:
4 garlic cloves, peeled and finely sliced
1 tsp chilli flakes
75ml olive oil

To make the chilli oil, heat the oil in small saucepan, add the garlic slices and fry until golden brown, drain onto some kitchen paper and set aside. Allow the oil to cool slightly, add the chilli flakes, cover with clingfilm and allow to infuse for 10 minutes.
To make the ajoblanco sauce, place the almonds, garlic, sherry vinegar into a food processor and start to blend whilst you add the oil on steady stream, blend for 3 minutes until smooth, pass through a fine sieve and set aside.
Trim the broccoli and cut each piece into half. Boil for 2 minutes, then drizzle over some olive oil and rub it into the stems. Heat a griddle or heavy frying pan and cook the broccoli until it chars around the edges.
Spoon the ajoblanco sauce in the centre of a plate, pile the sprouting broccoli and drizzle with the chilli oil, garlic chips and some crushed fried corn kernels.

Ingredients

400g purple sprouting broccoli
Olive oil
Salt to taste
Fried corn kernels, crushed
For the ajoblanco sauce:
100g blanched almonds
1 garlic clove, finely grated
3 tsp sherry vinegar
125ml extra-virgin olive oil
Flaky sea salt
For the chilli oil:
4 garlic cloves, peeled and finely sliced
1 tsp chilli flakes
75ml olive oil

Method

To make the chilli oil, heat the oil in small saucepan, add the garlic slices and fry until golden brown, drain onto some kitchen paper and set aside. Allow the oil to cool slightly, add the chilli flakes, cover with clingfilm and allow to infuse for 10 minutes.
To make the ajoblanco sauce, place the almonds, garlic, sherry vinegar into a food processor and start to blend whilst you add the oil on steady stream, blend for 3 minutes until smooth, pass through a fine sieve and set aside.
Trim the broccoli and cut each piece into half. Boil for 2 minutes, then drizzle over some olive oil and rub it into the stems. Heat a griddle or heavy frying pan and cook the broccoli until it chars around the edges.
Spoon the ajoblanco sauce in the centre of a plate, pile the sprouting broccoli and drizzle with the chilli oil, garlic chips and some crushed fried corn kernels.

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Senorio de Vizcantar

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Alvear Pedro Ximenez Vinegar 10 Year Old

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Enate Chardonnay 234 2018

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Toasted Gigant Corn 1Kg

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Charred Purple Sprouting with Ajoblanco and Chilli Oil

Senorio de Vizcantar

Alvear Pedro Ximenez Vinegar 10 Year Old

Enate Chardonnay 234 2018