Tag Archives: broccoli

Spiced broccoli stuffed parathas..

 Following on from my previous post, I continued to play with some more broccoli last week, and made these spiced broccoli stuffed breads..they were a huge success, and another great way to get my son to eat vegetables he other would not! 

Before I go any further, can I just make a note here: 

My esteemed Indian food blogging friends make a much better job of putting these breads together than I did, but it worked, so I’m not complaining, they’re just not as pretty as many of yours are! This is what I did as a result of reading your many wonderful recipes.. 

Check out Sonals blog for lots more stuffed flatbread recipes including tutorials on how to make them. 

But before you do that…here’s mine..

 Ingredients

1 1/2 cups whole wheat/atta flour 

2 tsp oil (I used rapeseed)

Pinch of salt

Warm water as needed

For the filling:

1 tbsp oil of your choice, I used coconut oil

1 tsp cumin seeds

1 cup broccoli, chopped into florets

1/2 tsp ginger paste

1/2 tsp garlic paste

1/2 tsp chilli powder

1/4 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tsp garam masala or Kitchen King masala (I used the one I made recently)  

 Method 

Boil or steam the broccoli florets as you would normally, without letting them get too soft, then leave them to drain well. I used the tops of the ‘trees’ as much as possible

Once cooled, blend or chop roughly 

Heat the oil in a pan then add the cumin seeds, and when they start to sizzle, as the broccoli and all of the ground spices and cook for a few minutes

Leave this to cool whilst making the dough..

Mix together the flour, oil and salt, and add enough water to bring together a dough. It should be soft and not sticky, knead it for a few minutes, then place it in a covered bowl for 15-20 minutes

To put the breads together, I split the dough into 6 portions, and on a floured surface, rolled them into a ball and rolled them out into as much a round as I could

I then placed a heaped tablespoon of the broccoli mixture in the middle of the dough and brought the dough together around it like a parcel, then rolled the breads out again. 

(I could probably have done with chopping the broccoli mixture up finer as it broke through the dough in lots of places) 

I floured them and placed them on a plate ready to cook

I heated my tawa, you can use a wide flat frying pan, to a medium heat, then placed the bread into the pan.

Once the surface started to bubble, I daubed the top of the bread with rapeseed oil using a pastry brush, then turned it over to cook the other side. I then daubed the new side with some more oil, and once both sides had some healthy brown spots on, I placed them on a kitchen towel and wrapped them up in a tea towel whilst I cooked the rest of the rounds and until we were ready to eat 

  See what I mean..they’re not very round and not very even, but they tasted good! 

I enjoyed these with a special friend that I made lunch for on Friday, along with with a collection of dips that I’d made, plus the leftover salad and broccoli crumb from my previous post. 

 Red pepper and sriracha homous, mutabal with Aleppo chilli flakes, roasted broccoli & garlic homous, homous with my broccoli crumb, chermoula pimped goats cheese and the rest of my toasted broccoli crumb, all sitting pretty on a beautiful olive wood board gifted to me by the lovely Linda from La Petite Paniere, who I was recently extremely lucky to meet up with in London.  

Later that evening I heated the last couple of parathas in the oven and added some cheese to the top to make a quick pizzette and took this very quick photo of it, which has turned out to be the most popular photo I’ve ever posted on Instagram!!! How curious is that?  It was very tasty though! 

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Broccoli gets a foodbod makeover..

 Lina, my fellow food blogger, is great at issuing cooking challenges – I thoroughly enjoyed the North Indian Curries challenge – and this month I took up her Creative Ingredient challenge…to those of us who responded to the challenge, Lina issued a vegetable for us to cook with. 

Yes, I cook vegetables daily, but I thought this might encourage me to cook with a vegetable I don’t often pick..and I was right: Lina gave me broccoli (Lina also gave me cauliflower, but having previously made so many cauliflower dishes – there’s been cauliflower rice, cauliflower pizza base, cauliflower wraps, marinades, dips, so many cauliflower creations, all on my recipe index- I decided not to add more to the cauliflower arsenal! It doesn’t need any further assistance from me to get even more expensive!)  I rarely choose broccoli, and when I do, I tend to prefer the stems to the tops of the ‘trees’, I think the stems hold more flavour and a better texture. That’s just my view of course 🙂 

So I decided to push myself and play with the curly tree tops, which scream ‘crumb’ to me, and this is what I came up with…a crunchy zesty crumb of broccoli, nuts and spices.. 

To sprinkle over whatever you fancy, I sprinkled mine over this salad…it added crunch as well as flavour and colour…

So, time for the details…

The crumb

Ingredients

The florets from a medium sized bunch of broccoli

3-4 small garlic cloves

A handful of roasted unsalted hazelnuts

A handful of roasted unsalted cashews 

1/2 tbsp Aleppo (pul biber) red pepper flakes

1 tbsp sumac

1/2 tbsp olive oil 

Method

Place the broccoli in a glass bowl with a couple of tablespoons of water and cover with cling film; microwave on high for 6 minutes

Remove the broccoli and place in a colander to drain and cool

Once cooled, cut off the tops and keep the stems for the dip below

Place the curly tops of the broccoli in a food processor with all of the other ingredients 

Blend to a crumb, don’t let it go as far as a paste 

Then sprinkle over anything you can think of, like I did! Or stir it into some homous..of course! Tasty!!

 
    The salad


Ingredients
 

1 x 400g tin chickpeas, drained and washed 

Olive oil

Lemon juice

Roasted ground cumin

2-3 garlic cloves, crushed and chopped

Small bunch of flat leaf parsley, roughly chopped

Small bunch of fresh coriander, roughly chopped

2 medium tomatoes, chopped

Several tablespoons of cooked quinoa

Method

Starting with the chickpeas, I put the chickpeas in a pan with the olive oil, lemon juice, garlic and cumin, and brought the liquid to the boil and simmered for on a low heat

I then (after eating several lovely spoonfuls from direct the pan!) left them in the pan overnight to cool and marinate

The next day I mixed the chickpeas with the chopped herbs, tomatoes and quinoa to serve 
 The dip 

Whilst I was playing around, I also put this dip together using the broccoli stems..

Ingredients 

Steamed and roasted broccoli stems

Several roasted cloves of garlic

Tiny pinch cayenne pepper

Salt

Plain homous

Plain yoghurt 

Method

I steamed the broccoli stems along with the trees for the broccolata, then roasted them with some peeled garlic cloves and a spray of olive oil 

Once they’re nicely roasted, I left them to cool then blended them with some homous I’d already made, a tiny pinch of cayenne and some natural yoghurt  

  Of course, I did then take things a step further…I decided to bake it at a low temperature and see if I could add some more crunch to it.. 

I spread the mixture in a thin layer across a baking tray lined with foil and baked for 20-25 minutes at 150c, checking constantly that none of it burnt, then turned the oven off, propped open the door slightly, and left the tray in the oven to dry out further. It worked really well.. 

It became really crispy and crunchy and zesty…and although it looks like bits are burnt, they really aren’t, the broccoli just coloured more than the rest..

and again, tasty over my leftover salad today… 

So, how’s that for something different? Possibly not what you might think of when you look at broccoli?! We know my brain works in mysterious ways….I had great fun playing with it, I hope that Lina and you like the outcome.

I did also do more with the rest of the broccoli that I bought, but I’ll save that for next time, for now I’m heading over to Fiesta Friday with my broccoli crumb and hoping that this week’s co hosts Julie, and Ashley like it 🙂