Recipe Wednesday: Goal #58, Jamie Oliver’s Broccoli with Asian Dressing

Recipe Wednesday was inspired by the Youngrens, California photographers who cook, photograph, and post recipes on periodic Sundays.  Cooking good wholesome food is something that is very important to my wife and I so I’ve decided to start documenting our kitchen adventures.  You’ll see pictures and recipes from books that are quickly becoming our go-to guides.  Hopefully it can give you some ideas for your own kitchen.

Its been awhile since we dived into Jamie Oliver’s cookbook, so this past week we picked a couple new recipes to try.  Up first, Broccoli with Asian Dressing.  This recipe is a great side dish–we served it alongside some loaded baked potatoes.  And as an added bonus, the leftovers were great over some sushi rice.

Broccoli wit Asian Dressing
(serves 4-6)

1 1/4 pounds of fresh broccoli
Thumb sized piece of fresh ginger
Garlic clove
1 red or green chile
1 tablespoon sesame oil
3 tablespoons olive oil
1 tablespoon of soy sauce
1 lime
1 tsp. balsamic vinegar

Heat a steamer pan or put a large pan of water on to boil.  Break the broccoli up into little pieces and slice up the stalks.  Place the broccoli in your steamer or in a colander placed over the pan of boiling water and cover a tight-fitting lid or some aluminum foil.  Steam for around 6 minutes minutes until the stalks are tender.  Meanwhile, make your dressing.

Peel the thumb-sized piece of fresh ginger and the clove of garlic and grate into a bowl.  Halve, seed, an finely chop the chile and add to the bowl.  Stir in the sesame oil, olive oil, soy sauce, juice from the lime and the balsamic vinegar.  Whisk the dressing together and have a taste.  What you’re looking for is flavor balance between saltiness from the soy sauce, sweetness from the balsamic vinegar, acid from the lime, and heat from the chile.  When the broccoli is cooked, place it on a big serving platter.  Mix up the dressing one last time before pouring it over the broccoli.  Stir and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *