Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 32

We wanted to do something with purple sprouting broccoli at the Exeter Food Festival, but didn’t want to boil it at the food stall. To make things easier, we took it up there ready blanched and just griddled it to order before smothering it with this gorgeous hollandaise or with Bagna Cauda (see Bagna Cauda). It also made a great breakfast with a poached egg on top before we started work.

Serves 4

400g purple sprouting broccoli, trimmed

For the mustard and tarragon hollandaise:

250g unsalted butter

3 egg yolks

juice of 1 lemon

a pinch of cayenne pepper

2 teaspoons wholegrain mustard

1 teaspoon chopped tarragon

1 teaspoon chopped chives

salt and freshly ground black pepper

To make the sauce, melt the butter slowly in a pan, then remove from the heat. Put the egg yolks, lemon juice and cayenne in a bowl set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Using a balloon whisk, whisk until slightly thickened, then whisk in the melted butter a little at a time until it has all been incorporated. The sauce should be thick and glossy. Stir in the mustard and herbs and season with salt and pepper. The sauce will keep in a warm place for about an hour.

Cook the purple sprouting broccoli in a large pan of boiling salted water until just tender. Drain and refresh in cold water, then dry well. Heat a ridged grill pan (or a barbecue) until very hot, then place the broccoli on it. Cook, turning occasionally, until slightly charred. Arrange on a serving dish and drizzle over the hollandaise sauce.