Baked broccoli with goat’s curd, horseradish and bacon vinaigrette

Baked broccoli with goat’s curd, horseradish and bacon vinaigrette

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
4
Photographer
Jacqui Melville

Broccoli is such a diverse and lovely-tasting vegetable. I love working with it – raw, cooked, as a soup, it’s all mighty fine. This is a recipe from a while ago, when we did special Wednesday-night winter dinners, and is served as a warm salad to share.

Ingredients

Quantity Ingredient
100ml olive oil
2 small heads broccoli, cut in half lengthways
150g goat’s curd
1 quantity bacon vinaigrette, (see note)
3 Pickled shallots
1 tablespoon chopped almonds

Toasted Parmesan crumbs

Quantity Ingredient
80g fresh breadcrumbs
40ml butter, melted
pinch cayenne pepper
1 garlic clove, peeled and finely grated
1 teaspoon fresh horseradish, grated
or 1 teaspoon horseradish paste
1 tablespoon parmesan, grated

Method

  1. Preheat the oven to 190ºC.
  2. Place a frying pan over a high heat. Add the olive oil. Working in batches, fry the broccoli, cut side down, for a few minutes, until golden brown.
  3. Place all the broccoli in a deep-sided baking tray, flat side facing up. To the tray add 500 ml water. Transfer to the oven and bake for 10–15 minutes, or until the broccoli is fully cooked.
  4. Meanwhile, toast the Parmesan crumbs. To do this, mix all the ingredients in a bowl until well combined. Spread the crumbs on a baking tray and bake for 6–8 minutes, or until golden, shaking the tray every few minutes so they colour evenly.
  5. To serve, arrange the broccoli on a serving platter. Spoon the goat’s curd around. Dress with the bacon vinaigrette, add some pickled shallot, then sprinkle the toasted crumbs and almonds all over.

Note:

  • To make the bacon vinaigrette, place a frying pan over a high heat. Add 100 g finely chopped bacon or pancetta and toss for a few minutes, until it turns brown and is cooked. Add 2 finely diced French shallots and cook for another 2 minutes. Now add 30 ml whiskey and bubble away until reduced to a glaze. Stir in 40 ml sherry vinegar and 100 ml water, then leave to cook out for 5 minutes, or until the liquid has a vinaigrette consistency. Add 4 drops of Tabasco (or other spicy chilli sauce) and 6 drops of Worcestershire sauce and set aside.
Tags:
salad
salads
vegetables
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