CHILDREN’S RECIPE: Broccoli Heart Noodles with Cherry Tomato Sauce
Ingredients:
2 Broccoli Hearts, peeled and shredded
2 pints Cherry Tomatoes, halved
1 Shallot, diced
1 clove Garlic
5 leaves Basil, torn
Parmesan Cheese to garnish
Salt, Pepper to taste
Method of Preparation:
Peel the broccoli hearts and shred to make noodles. Blanch in salted water until tender. In a hot pan, cook tomatoes, shallots and garlic in olive oil until tomatoes begin to break down and become pulpy, mash ingredients. Add freshly torn basil leaves, season with salt and pepper and garnish with cheese to serve.
FAMILY RECIPE: Grilled Salmon with Baby Potatoes and Broccoli Pesto
Ingredients:
1 fillet Salmon, 7 oz
½ tbsp Togarashi
1 tsp Salt
1 tbsp Olive Oil
2 cups Broccoli Florets, blanched
½ cup Macadamia Nuts
½ cup Parmesan Cheese
1 Lime, juice of
1 clove Garlic, chopped
¼ cup Olive Oil
¼ cup Water
Sea Salt, Ground Pepper to taste
2 cups Baby Potatoes
1 sprig Rosemary
1 Bay Leaf
2 tbsp Olive Oil
Pinch of Togarashi
1 tbsp Butter
Salt, Pepper to taste
Method of Preparation:
Season salmon with togarashi and salt; sear in a hot pan. Then cook in oven at 350F for 7-8 minutes. Blanch the broccoli in salted boiling water and cool in an ice bath. Place the broccoli in a blender with nuts, lime juice, garlic and cheese, puree until smooth. Slowly add the oil and water until a paste forms, season. Blanch the potatoes in water until just fork tender. Transfer cooked potatoes to a fry pan and cook with the rosemary, bay leaf, togarashi and olive oil. Season and let cook until golden brown, finish with butter. Top salmon with pesto; serve with potatoes.