Broccoli heart/macadamia/cabbage oil

Broccoli heart/macadamia/cabbage oil

By
From
Igni
Serves
4
Photographer
Julian Kingma

Ingredients

Quantity Ingredient
2 small broccoli heads
olive oil
salt flakes
yarrow flowers, to serve

cabbage oil

Quantity Ingredient
1 bunch cavolo nero (tuscan cabbage)
200ml grapeseed oil

macadamia

Quantity Ingredient
50g stale sourdough bread
1 garlic clove
120g macadamia nuts
50ml extra-virgin olive oil
35ml aged sherry vinegar
salt flakes and freshly ground black pepper

Method

  1. To make the cabbage oil, blanch the cabbage leaves briefly in a saucepan of boiling water, then drain and refresh in ice-cold water to stop the cooking process. Pat dry, then transfer the leaves to a blender or food processor with the oil and blitz together for 3 minutes. Strain and transfer to the freezer to chill until needed.

    For the macadamia, put the bread in a bowl, cover it with water and leave it to soak for 30 minutes. Once soaked, squeeze the excess water from the bread, then add it to a blender or food processor with all the remaining ingredients and 135 ml (4½ floz) water. Blitz together until combined, then season to taste. Pass through a fine strainer and set aside.

    Remove the outer florets from the broccoli heads down to the very centre. Peel the thick outer layer from the broccoli cores, then cut them in half lengthways.

    Bring a saucepan of salted water to the boil, add the broccoli halves and blanch for 10 seconds, then remove with a slotted spoon and refresh in ice-cold water. Repeat the process twice more, then pat the broccoli halves dry with paper towel, brush with olive oil and season with salt.

    Place the broccoli halves cut-side down onto a grill set over a medium fire and leave for 6 minutes, or until a nice char has developed. Turn the broccoli halves over, remove from the heat and keep warm.

    To serve, spoon the chilled macadamia sauce onto individual serving plates and top with the broccoli hearts. Drizzle over a little of the cabbage oil and garnish with yarrow flowers to finish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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