Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Spiced Oil (Abóbora e brócolis grelhados com azeite crocante)
Grilled pumpkin and broccoli get a lively finish from warm olive oil with cashews, sunflower seeds, rosemary and garlic.
0.0 / 5 by 0 Reviews
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 rosemary sprigs
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin, about 500 g
1/2 bunch broccoli, about 12 stems
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 rosemary sprigs
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin, about 500 g
1/2 bunch broccoli, about 12 stems
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
Japanese pumpkin, broccoli, garlic and rosemary can be found in produce markets and well-stocked supermarkets in Uganda. Cashew nuts, sunflower seeds, coriander seeds and olive oil are usually in supermarket nut, spice and cooking oil sections; calabresa chilli flakes may be replaced here only with mild dried chilli flakes if the original is unavailable.
Preparation method
- Prepare the garlic by peeling it and slicing it thinly
- Strip the leaves from the rosemary sprigs and roughly chop the cashew nuts
- In a small frying pan, add the olive oil, cashew nuts, sunflower seeds, 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 lightly browns in the residual heat without burning, which would make the mixture bitter
- Tip the mixture into a bowl and set it aside while you prepare the vegetables
- Cut the broccoli into florets, keeping about 10 cm of stalk attached
- Split the larger stems in half or into quarters lengthways so they cook evenly
- Wash the broccoli under running water and dry it 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 put in the broccoli, seasoning with a pinch of salt
- Let it brown for about 6 minutes, stirring occasionally, until lightly charred
- 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 over the crunchy oil prepared earlier and serve straight away
Observations
This recipe balances tender grilled vegetables with the crunch of an infused oil full of spices, seeds and nuts. It is a practical way to make vegetables taste more special without making the cooking complicated.
Ratings and comments