Parmesan battered broccoli with salsa
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Battered broccoli originally comes from Japanese tempura, but in this recipe we've spiced it up with some rich tomato salsa.
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Prep time: 20 mins
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Cooking time: 10 mins
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Serves: 2
Ingredients
- 1 Red pepper
- 4oz Tinned plum tomatoes drained of juices
- 2 Tablespoons olive oil
- 1 Garlic clove peeled and finely chopped
- 1 Fresh red chilli seeded and finely chopped
- Small bunch of basil shredded
- Salt and cracked black pepper
- Vegetable oil for deep-frying
- 1 Free-range egg
- 100ml Double cream
- 40g Finely grated Parmesan
- Salt and cracked black pepper
- 200g Tenderstem® broccoli
- Flour for dusting
Method
- Grill the pepper whole on all sides until black, leave to cool for about 5 minutes.
- With a knife, cut the pepper in half and half again.
- Remove the seeds from the pepper and scrape away the black flesh, chop finely and set aside.
- Chop the tomatoes finely and set aside.
- Heat the oil in a small pan and add the garlic and chilli. Cook for 3 minutes over a low heat until garlic starts to colour.
- Add the tomatoes, red pepper and basil.
- Season with salt and pepper and leave to cool.
- Half fill a medium sized pan with vegetable oil and place on a low heat.
- In a small bowl beat together the egg, cream and parmesan, season with salt and pepper.
- Dust the broccoli in the flour and coat in the batter mix.
- To test the temperature of the oil, put a drop of the batter mix into the oil. If the batter colours too quickly, turn down the heat. Fry the broccoli a little at a time so that the oil stays hot.
- Once the broccoli is cooked, about 2 minutes, drain on kitchen paper and then serve on a plate with the salsa rossa.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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