This is an incredible main, and/or side that feels extremely indulgent. You can't beat a dish that hits everrrry flavour note imaginable. You get the roasted, crunchy-crispiness from the broccoli, sweet heat from the honey and dry chillies, an astringent tanginess and earthiness from the turmeric pickled shallot, and a salty umami bomb from the Gorgonzola cream. It's deadly. Eat it on its own as a light lunch or pair it with a dry aged striploin for something that tastes like the ultimate steakhouse side.
Yield: Serves 2 Prep Time: 10 min Cook Time: 15 Total Time: 25 min
INGREDIENTS
Roasted Broccoli
1 head of broccoli, trimmed into florets
2 tsp olive oil
salt and pepper, to taste
Hot Honey
1 tbsp honey
1 tsp chilli flakes
Turmeric Pickled Shallot
1 small shallot, sliced
¼ cup white vinegar
1 tbsp honey
1 tsp turmeric powder
salt, to taste
Gorganzola Cream
¼ cup gorgonzola cheese
2 tbsp heavy cream
METHOD
Roasted Broccoli
Step 1: Preheat oven to 400F. Line baking tray with parchment paper. In a medium bowl, toss together broccoli, oil, salt and pepper. Spread over baking tray evenly and roast for 15 minutes or until slightly charred on one side.
Turmeric Pickled Shallot
Step 1: Meanwhile, add shallots, vinegar, honey, turmeric, and salt to a small sauce pan. Bring to a simmer over medium heat. Remove from heat and let it rest until cool.
Hot Honey
Step 1: Mix honey and chilli flakes in a small bowl.
Gorgonzola Cream
Step 1: Combine gorgonzola and cream in small bowl until thick and creamy.
Assembly
Step 1: Layer round plate with gorgonzola cream, add roasted broccoli on top. Drizzle broccoli with the hot honey. Add turmeric pickled shallots on top. Finish dish with some extra gorgonzola, chilli flakes, and shallot pickling liquid. Enjoy!
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