Monday, 27 December 2010

Roasted romanesco with chilli and soy

This makes a nice side dish, or can be served with rice for a quick mid-week supper. The vegetables take about 15 minutes to cook, which is just long enough to get some water on and cook the rice. The recipe (Annie O'Carroll's Roast Calabrese with Chilli and Soy) appears in the Riverford Farm Cook Book and works equally well with romanesco.

Cut the romanesco (or broccoli) into florets, toss in olive oil, and roast in a 200℃ oven. After 10 minutes, add 2 cloves garlic, thinly sliced, a hot red chilli, finely chopped, and a teaspoon of sesame seeds. Roast for a further 5 minutes, remove from the oven, season generously with soy sauce, and serve immediately.

I find this works best with smaller florets (so you get more crunchy bits). If the vegetables aren't cooked enough for your taste, you could increase the initial cooking time to 12-15 minutes, but don't cook for more than 5 minutes after the garlic has been added as it will burn and become bitter.

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