Foodies Blog

Half Grilled Broccoli and Red Pepper Aioli

Ingredients – Serves 4

  • 1 large head of broccoli
  • 1 handful of flaked or whole almonds – toasted
  • 50g butter
  • ½ lemon juice
  • Aioli
  • 6 large garlic cloves
  • ¾ teaspoon salt
  • 2 egg yolks
  • 1 tsp lemon
  • 2 red peppers – oven roasted and peeled
  • 100ml olive oil

Method – Aioli

1. Oven roast the red peppers for 20minutes on 180 or until the skin has blackened.

2. Once out of the oven place in a colin g filmed bowl until cool, this makes the peppers easier to peel.

3. Place the garlic in a blender or food processor and pulse until finely chopped, stopping to scrape down the sides as needed.

4. Add the salt, egg yolks, lemon juice, and roasted red peppers and process until well combined. This is the same process for making a mayonnaise.

5. While the machine is still running, add the oil in a thin, steady stream until it is completely incorporated and the mixture is thickened. Taste and adjust the seasoning if necessary.

Method – Broccoli

1. Trim off any excess leaves and cut the broccoli in half. On a hot griddle pan place the broccoli flat side down to mark the broccoli. This not only gives an additional smoky flavour to balance the nutty butter but looks fantastic too.

2. When the broccoli has been marked place in a hot pan with a dash of olive oil, pan sear for 2minutes.

3. Put into the oven for a further 6–8 minutes. It is key that the broccoli is still crunchy when eaten so don’t cook it for longer than needed! Make sure it still has a nice snap!

4. When the broccoli comes out of the oven melt the butter in the pan, squeeze over the lemon juice and sprinkle over the nuts.

5. Plate the broccoli and pour over the deliciously nutty butter, pot up the aioli and serve!

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