Quick post – Char grilled Broccoli with cherry chillies n garlic tadka – The best way to enjoy broccoli
Hey..hey ..hey…Summer is not over yet. So what if the leaves are turning yellow and the weather is getting colder. I am still not ready to say Goodbye to all those gorgeous berries and vegetables. Sunshine and fresh produce that is what I am going to miss the most about the summer but not the Heat – no way!!
So this post is the last post for Food Network’s summer fest. It was really fun participating and trying out new recipes. Especially I really stepped out of my comfort zone for my Tomato – Basil ice cream. I am so proud of myself.
Back to the summer fest, this week’s main ingredient is “Broccoli”! I used to hate this green weird looking vegetable till I had amazing pita pockets at one of the Greek restaurants in Pocatello,ID. And that had fried broccoli in it so there was nothing not to love about it. So I started experimenting and now I really like broccoli. But I still cannot eat it raw .
At first I wanted to post about Roasted broccoli soup but it did not come out well. If you have nice recipe for that, please leave a note below. It was a bummer.
So rather than experimenting on new stuff I thought to share our favorite Char grilled Broccoli (side) dish. Actually I will not just call it a side dish, because it is good as salad or I can just eat it as my main dish. It goes very well with marinated minty tofu n rice. You won’t imagine what bit of char-grilling, chilli and garlic can do. Just give it a try. You will start loving broccoli even more. I guarantee that.
Char grilled Broccoli with Cherry chillies and garlic tadka
(Adapted from http://gourmettraveller.wordpress.com but with bit of my changes)
Total time: 15 minutes
- 2 big heads of broccoli
- 5 Tbsp of Olive oil – use less if preferred
- 1 tsp of Soy sauce
- 4 garlic cloves, thinly sliced
- 2 mild red-hot cherry chillies/jalapeno thinly sliced/diced
- coarse sea salt
- black pepper
- Separate the broccoli into florets and blanch in boiling water for 2 minutes – don’t be tempted to cook longer!
- Remove immediately to a bowl of ice water, then drain and leave to dry completely. Use paper towel if needed.
- Once the broccoli is dry, toss with 3 Tbsp of the olive oil, soy sauce and a generous amount of salt and pepper. Place a griddle pan on high heat and leave for 5 minutes until smoking hot. Grill the broccoli in batches on the hot pan, turning to get lovely char marks on all sides.
- While the broccoli is cooking, you can prepare tadka for it. Place the remaining oil in a small saucepan together with the garlic and chillies and cook on a medium heat until the garlic begins to turn golden brown. Be careful not to let the garlic and chilli burn – they will continue cooking in the hot oil even when off heat.
- Pour the garlic and chilli oil over the hot broccoli and toss well. Season to taste and serve immediately or at room temperature.
Purple Cook: Pickled Broccoli Chips
Daily*Dishin: Quick Broccoli and Toasted Walnut Saute
From My Corner of Saratoga: Broccoli with Garlic-Lemon Vinaigrette
Cooking Channel: Broccoli Stir-Fry
Virtually Vegan Mama: Vegan Broccoli Salad
Virtually Homemade: Broccoli Frittata
Zaika Zabardast: Char-Grilled Broccoli with Cherry Chilies and Garlic Tadka
Glory Foods: Steamed Broccoli-Vegetable Medley
Food2: Slammin’ Broccoli Soup
Easy Peasy Organic: A Hands-On Approach to Eating Broccoli
FN Dish: Broccoli and Cheddar, A Perfect Pair