Broccoli With Fried Shallots And Olives Food

BROCCOLI WITH FRIED SHALLOTS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
• Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
• Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.

FRIED BROCCOLI

Steps:

• Rinse and pat dry the broccoli.
• Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.

BROCCOLI WITH ROASTED SHALLOTS & MUSHROOMS

Steps:

• Turn oven to 500 degrees.
• Spray a small baking pan or cast iron skillet with olive oil spray and add shallots and mushrooms.
• Spray the tops and put in the oven.
• Cook about 15 minutes, shaking the pan a few times during cooking.
• Remove when nicely browned all over.
• Coarsely chop shallots and slice mushrooms.
• Meanwhile, cut broccoli into florets, peel stalk and cut into rounds 1/4-inch thick.
• Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2-inch of water.
• Add florets on top.
• Cover and put over medium-high heat for 7 minutes.
• Put oil in a wok or large skillet over medium-high heat.
• Add broccoli, shallots, and mushrooms.
• Season with nutmeg, salt and pepper.
• Stir a few times until heated through.

THIN-STEMMED BROCCOLI WITH HOISIN SAUCE & FRIED SHALLOTS

Steps:

• Heat 2.5cm of oil in a small saucepan until a small piece of bread sizzles. Add the shallots and garlic, and fry for about 2 mins or until golden. Drain on kitchen paper and sprinkle with salt.
• Bring a large pan of water to the boil. Add the broccoli and blanch for 5-10 mins until just cooked, then drain. Serve immediately on a large platter drizzled with the hoisin sauce and sprinkled with the fried garlic and shallots.

TOPPING OF BROCCOLI AND OLIVES

Steps:

• Thinly slice garlic.
• Trim stems from whole broccoli; cut florettes into bite-size pieces.
• Heat nonstick pan until very hot. Add oil; reduce heat to medium high.
• Stir in garlic and hot pepper flakes, and saute for 30 seconds.
• Add broccoli; stir well, and stir in water; reduce heat to medium; cover, and cook broccoli until water evaporates, about 10 minutes.
• Stir in olive paste, and mash the broccoli with a fork into small pieces. (If using olives, pit and mix in.) Season with salt and pepper
• Heap on bruschetta halves.

BROCCOLI WITH FRIED ONION & GARLIC

Steps:

• Bring a large pan of water to the boil, add the broccoli and cook for 3-5 mins until just tender. Drain and set aside. Heat the oil in a large frying pan over a high heat, add the onion and fry for 2-3 mins until golden and starting to caramelise.
• Stir in the garlic and fry for 1 min more, then throw in the broccoli and cook for 2 mins until the broccoli is warmed through and coated in the onion and garlic.

BROCCOLI WITH OLIVES

Steps:

• Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain; pat dry.
• Heat 1/4 cup oil in a wide saute pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

BROCCOLINI WITH SHALLOTS

Steps:

• Place Broccolini in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain well. Remove and keep warm., In the same skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add the Broccolini, lemon juice, salt and pepper. Saute for 1-2 minutes or until heated through.

CHICKEN BAKED WITH SHALLOTS, OLIVES AND THYME

Steps:

• Preheat the oven to 375°F.
• Arrange the chicken breasts in a shallow roasting tin or baking dish. Tuck the shallots, garlic and olives in around the chicken and place the thyme sprigs on top.
• Drizzle over the oil and season with salt and pepper.
• Bake for 20 minutes, then remove from the oven and drizzle over the sherry vinegar.
• Cook for a further 10 minutes, until the chicken is cooked through.