Living, Loving and Sharing Life …

16th June 2014

Hello all

On Sunday, Geoff and I happened upon some markets when we were looking for a Ukulele Festival. We found there some fresh broccoli selling very cheaply and came home with four large clumps of broccoli for $2.00, but what were we going to do with it? It needed to be used immediately and that is why the people were selling cheaply.

An idea came to mind. Last week on Landline  (a weekly TV show about agriculture and all things to do with the land)  I saw a segment promoting the dreaded Brussels sprout. The man growing them on the land was singing their praises although he did concede that they weren’t the best tasting vegetable ever, however, his two small daughters were picking them off the bush and eating them raw much to our astonishment!

Therefore, Landline got in a very well-known chef to show how to cook Brussels sprouts so they would taste good. They looked and sounded great so I decided to use the same recipe on my broccoli. Luckily I had written down the recipe for the sprouts. And the best part was making soup with the stalks and some other vegetables. So today, you have two for the price of one recipe!

Ta Da … here is the recipe. Enjoy!

 

A close up of the bake after I had served the meal.

A close up of the bake after I had served the meal.

 

Chicken, Broccoli and Caramelised Red Onion Bake

 … gives four large serves as main meal

Two medium-sized chicken thigh fillets (breast will do but they can be dry)

4 large clumps of broccoli cut into small florets (cut off stalks to use for soup, recipe below)

2 large red onions/sugar or sweetener (I used a tablespoon apple juice concentrate)

green onions chopped/coriander chopped

Dried breadcrumbs for top

3 cups Milk

2 heaped tablespoons flour of choice

large clove of garlic

grated tasty cheese

Prepare the oven by heating to 190 deg Celsius ready for the bake.

1. Method for Chicken

Slice the chicken fillets in the middle to make them thinner

Coat with some herbs and salt

Shallow fry in olive oil until slightly underdone (they will cook in dish)

Set aside to cool then cut up into bit sized slices to add later.

2. Method for Red Caramelised Onion

Slice the red onions and fry with some oil in shallow pan

After a few minutes add the sugar or sweetener

As the onions cook in the sugar they will begin to caramelise and go soft

Keep cooking whilst doing the broccoli and the white sauce

When tender, turn off and leave on stove until needed.

3. Method for Broccoli

Cook broccoli in boiling salted water until almost tender (they will cook through in dish)

drain and rinse through cold water to retain their green colour (keep about half of the broccoli water for soup)

Put into greased long dish until sauce is made

Add the chicken pieces and red onion amongst the broccoli

4. Method for White Sauce

Put olive oil with some butter in saucepan and fry garlic for a minute

Add the flour and make a roux … cook for a couple of minutes until no longer raw

Add the milk a little at a time using a large whisk after each addition.

When white sauce is the right thickness add the grated cheese, coriander and spring onions.

Putting it all together

Pour the white sauce over the broccoli and chicken in the dish

Sprinkle with breadcrumbs to completely cover the top of the bake

Sprinkle a good  olive oil evenly over the breadcrumbs so they will go crisp in the oven.

Bake for 30 mins until the top is crisp and you can see the vegetables are well-cooked

Take out and leave to cool down for at least 10 mins

Serve with a mixed lettuce salad (I used iceberg and baby cos lettuce) and dressing.

This recipe is not what I call simple, but it is a matter of getting the timing right … that’s why I have put the recipe in the order shown above. I am a messy cook and had a bit to clean up as I attempted to get all stages ready at the right time but I’m sure it will be easier the second time.

The wonderful thing about this was, I had broccoli stalks left over and after tea, I used them for the recipe below.

Broccoli and Pumpkin Soup

Chop up broccoli stalks and place in left-over cooking water

Throw in an onion chopped,  a piece of pumpkin cut up in pieces,2 teaspoons of chicken stock

Cook for 30 mins until all the vegetables are very tender. Put away in the saucepan overnight for the next day.

When I came home for lunch, I heated up the soup, pureed it, added 2 teas cumin, a good pinch of cayenne pepper and seasoned to taste.

Add 1/2 cup milk of your choice … even coconut milk would be nice

Serve with chopped green onions and a dash of plain yoghurt

Voilà … soup for lunch! Yum yum.


3 Comment(s)

  1. Pingback: Chicken, Brocolli and Caramelised Red Onion Bake | Life with Tess

  2. Jenni

    June 17, 2014 at 11:29 pm

    I cook my Brussels sprouts with bacon and add balsamic vinegar at the end and it is delicious



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