Entertaining Side

Steamed broccolini with preserved lemon and almond

Name: Steamed broccolini with preserved lemon and almond recipe
Yield: 4
Ingredients: 3 bunches broccolini, trimmed; 1/4 cup (25g) flaked almonds, toasted; 1/4 cup (35g) currants, soaked in warm water for 5 minutes, drained; 1 tsp coriander seeds, toasted, coarsely ground in a mortar and pestle; 2 1/2 tbs preserved lemon rind, finely chopped; 1 large green chilli, seeds removed, finely chopped; 2 eschalots, finely chopped; 1 1/2 tbs brine from pickled jalapeño; 1/3 cup (80ml) extra virgin olive oil

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by Matt Stone

Aug 02, 2020

This green side dish is anything but boring, and will add a pop of colour to any dinner table. You will need a large bamboo steamer for this recipe.

3 bunches broccolini, trimmed
1/4 cup (25g) flaked almonds, toasted
1/4 cup (35g) currants, soaked in warm water for 5 minutes, drained

Dressing

1 tsp coriander seeds, toasted, coarsely ground in a mortar and pestle
2 1/2 tbs preserved lemon rind, finely chopped
1 large green chilli, seeds removed, finely chopped
2 eschalots, finely chopped
1 1/2 tbs brine from pickled jalapeño
1/3 cup (80ml) extra virgin olive oil

Method

1.

For the dressing, mix all ingredients in a bowl and season. (This can be made 1 day in advance.) Set aside.
2.

Place a large wok or saucepan half full of water over high heat and bring to the boil. Place a large bamboo steamer over the top. Place broccolini in an even layer in the steamer and cover with the lid. Steam for 8-10 minutes until broccolini is cooked but still with a bite. Transfer to a large bowl with half of the dressing, season to taste and toss to combine. Transfer to a large platter and drizzle with remaining dressing. Scatter with almonds and currants to serve.

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