Brazilian recipe
Grilled pumpkin and broccoli with crunchy oil (Abóbora e brócolis grelhados)
Grilled pumpkin and broccoli are finished with a fragrant crunchy oil of cashews, seeds, garlic and rosemary for a lively vegetable side.
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Ingredients
1/2 cup olive oil
3 tablespoons unsalted roasted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon calabresa chilli flakes
3 sprigs rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 sprigs)
Olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons unsalted roasted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon calabresa chilli flakes
3 sprigs rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 sprigs)
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
In Papua New Guinea, buy pumpkin, broccoli and garlic at fresh produce markets or supermarket vegetable sections. Cashews, sunflower seeds, olive oil and dried spices are usually in supermarket grocery aisles; calabresa chilli flakes should be kept as the ideal ingredient, with ordinary chilli flakes only as a substitute.
Preparation method
- Prepare the garlic by peeling it and cutting it into thin slices
- Strip the leaves from the rosemary sprigs and roughly chop the cashews
- In a small frying pan, add the olive oil, cashew nuts, sunflower and coriander seeds, calabresa chilli flakes, rosemary and salt
- Cook over low heat for about 4 minutes, stirring now and then
- Add the garlic slices and stir for 1 more minute to release the aroma
- Turn off the heat and keep stirring so the garlic colours gently in the residual heat without burning, preventing the mixture from turning bitter
- Place the mixture in a bowl and set aside while you prepare the vegetables
- Cut the broccoli into florets, keeping about 10 cm of the stalk
- Split the larger sprigs in half or quarters lengthways so they cook evenly
- Wash the broccoli under running water and dry well so it grills properly
- Scrub the pumpkin skin well with a vegetable brush under running water
- Remove the seeds with a spoon
- Cut the pumpkin into 1 cm half-moon slices
- Heat a large non-stick frying pan over medium heat
- Add a drizzle of olive oil and place the broccoli in the pan, seasoning with a pinch of salt
- Let it brown for about 6 minutes, stirring occasionally until toasted
- Transfer the broccoli to a serving platter and keep the pan on the heat
- Add 1 teaspoon olive oil and arrange the pumpkin slices side by side
- Season with salt and grill for about 3 minutes on each side until slightly tender
- Add the grilled pumpkin to the broccoli and repeat with the remaining vegetables, adding a drizzle of olive oil for each new batch
- Finish by spooning the prepared crunchy oil over the vegetables and serve straight away
Observations
This recipe balances soft grilled vegetables with the crunch of an infused oil full of seasonings, nuts and seeds. It is a practical way to lift simple vegetables into a more polished side dish.
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