|
|
Post by bazfaz on Nov 17, 2009 12:41:03 GMT
I have some left over raw broccoli. I am intending to steam it lightly tonight and serve with lemon juice and olive oil.
Except...
That sounds a bit dull. What suggestions do people have?
|
|
|
|
Post by Deleted on Nov 17, 2009 12:48:05 GMT
Seems like it could use some chopped shallots and squid mixed with it (prawns if you have to).
|
|
|
|
Post by bazfaz on Nov 17, 2009 15:12:45 GMT
It's a salad to accompany cold roast chicken. I am thinking a dressing of anchovy pounded up with Dijon mustard and maybe garlic (though Mrs Faz has her choir rehearsal tonight so the garlic may cause other singers to draw away).
|
|
|
|
Post by Deleted on Nov 17, 2009 15:45:46 GMT
In France? No way.
I would just pile on some pallets of goat cheese and brown it all in the oven. (then just throw away the broccoli and eat the cheese!)
|
|
|
|
Post by cristina on Nov 17, 2009 16:08:15 GMT
While I might personally be inclined to follow K's goat cheese suggestion, have you thought about adding some diced sauteed bacon or pancetta? I think bacon always adds a nice little bit of flavor to a salad (and lots of other things too).
|
|
|
|
Post by bixaorellana on Nov 17, 2009 16:27:17 GMT
I might come over if you go with the anchovy/garlic idea!
As an accompaniment to the chicken, it might be nice to stir fry it with garlic, red bell pepper, and sesame seeds, with maybe a little hot pepper for zing. Squeeze on a little lemon juice or a drop of nice vinegar, and let it go to room temperature before serving. You could even try to eat it while it's hot -- stir-fried broccoli seems to stay hot longer than when it's steamed.
|
|
|
|
Post by bazfaz on Nov 17, 2009 21:29:03 GMT
Bixa, where were you?
I made the sauce with anchovies, garlic, mustard mashed up together with olive oil. Then I put in some capers and mashed some more with more olive oil. Tasting it I decided it had Sicilian overtones but was a bit sharp. So I put in a little sweet chilli sauce. Perfect.
I also made another salad: olive oil in a frying pan, then coriander seeds, bay leaf, garlic and sliced mushrooms. When the mush are cooked put them in a serving dish and squeeze over lemon juice.
|
|
|
|
Post by Deleted on Nov 17, 2009 21:37:34 GMT
Ah, I was waiting for the final results. It all sounds fine to me, although the capers are an audacious touch.
|
|
|
|
Post by bixaorellana on Nov 17, 2009 23:23:11 GMT
*sigh* Obviously I didn't return from shopping early enough to dine at Chez Faz.
You know, even though I'm aware of the classic salad treatments involving mashed anchovies and the like, I never think to do that. I don't have any anchovies, but I do have smoked fish. I'm thinking a meal of the fish accompanied by a salad dressed as you describe, but sans anchovies, is sounding very good.
Sweet chili sauce -- is that the Asian hot sauce that comes in a bottle that usually has a rooster on it?
|
|
|
|
Post by hwinpp on Nov 18, 2009 4:55:34 GMT
I'd have eaten it all up before you could have served it, Baz. If it hadn't been for the capers...  |
|
|
|
Post by existentialcrisis on Nov 18, 2009 8:30:33 GMT
Rooster sauce isn't very sweet... I find it a little hot. I would also like to know what sweet chili sauce is...
|
|
|
|
Post by existentialcrisis on Nov 18, 2009 8:32:22 GMT
|
|
|
|
Post by bazfaz on Nov 18, 2009 8:36:07 GMT
I put the sweet chilli sauce in because I had put in the capers. It needed something to take off the sharp edge of the capers.
There is a tremendous choice of sweet chilli sauce available. I don't think this bottle has a rooster on it but this computer is two flights of stairs up from the kitchen so I am not going down to check.
|
|
|
|
Post by bixaorellana on Nov 18, 2009 15:41:51 GMT
Thanks, Baz -- I get it now. Maybe a touch of balsamic vinegar would also work to balance the sharpness?
I can't get the Asian sweet chilli sauces here. The closest thing to a sweet hot sauce would be the goop from a can of chiles en adobo or Bufalo sauce. I think Bufalo is widely available and worth trying for its hot/sweet/smoky aspect, although I can't see it in the salad dressing Baz describes.
|
|
