roasted broccoli heart with a duck egg sabayon and anchovy crumb
Description
Chef’s note:
MasterChef 2018 semi-finalist Greg Emmerson shares his recipe for roasted broccoli heart. “This recipe is all about minimising waste,” he says. “Many people don’t think to eat the heart, the stem, of the broccoli, but it is really delicious, especially when charred.”
Greg’s love of food and cooking started when he was young, something that deepened when he began to travel and experience different cuisines. Since appearing on MasterChef, Greg has been providing dining experiences to private and corporate clients across the UK and Europe. His food is contemporary modern cuisine and influenced by his travels across the globe.
Find out more at www.gregemmerson.co.uk
Ingredients
sabayon
crumb
Instructions
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Pre-heat the oven to 180°C/gas mark 4.
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First, remove the outer florets from the broccoli heads down to the very centre. Peel the thick outer layer from the broccoli cores, and cut in half lengthways.
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Bring a saucepan of water to the boil, add the broccoli halves and blanch for 30 seconds, then remove with a spoon and refresh in ice-cold water. Repeat this process once more, then pat dry with a paper towel and brush with the olive oil and season with sea salt.
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Place the broccoli halves cut-side down in the oven for 20/25 minutes until a nice char has developed. Once this is achieved, remove from the oven and keep warm.
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To make the crumb, place the anchovies on a baking tray lined with baking parchment in the oven at 100°C/gas mark ¼ for 20 minutes or until they have dried out. Then, remove them from the oven. Add the dried anchovies and breadcrumbs to a food processor and blitz for 30 seconds and set aside.
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To make the sabayon, whisk the egg yolks in a bowl over a bain-marie.
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Once they start to foam, slowly drizzle the wine in while whisking constantly until the sauce thickens to a custard-like consistency, then add the lemon juice.
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To serve, spoon some of the sabayon into the centre of a dish, top with one of the charred broccoli hearts, and add a generous sprinkle of the anchovy crumb.
