Disguise broccoli for those disconcerting dinner guest/children who turn green when vegetables are placed infront of them. A tasty and almost comforting twist on broccoli, this loaf has elements of heathly, chessy and a touch fiery.
500g Broccoli
100g feta
100g grated mozzarella
1 brown onion
1 clove garlic
1 green jalapeno
1 egg
1 rosemary stalk
1 (75g) stale ciabattini or focaccia bread
3 tablespoon olive oil
½ teaspoon sea salt
Method:
¾ fill a large pot with water and place on high heat to boil, trim the broccoli and cut into bite sized chunks, peel the garlic clove and cut the jalapeno in half and remove the stalk (remove the seeds if you don’t like your food too spicy).
Once the water is boiling add the broccoli, garlic and jalapeno and leave to simmer for 2-3 minutes, once cooked drain the broccoli and place in a food processor with a roughly diced onion, rosemary leaves, roughly torn bread, feta, mozzarella, egg, oil and salt. Pulse all the ingredients together till a fine puree, line a loaf tin 5 inches by 9 inches (round 3inches deep) with grease proof paper and evenly spread out the mixture into tin. Bake in the oven set at 190oC for 40 minutes. Then leave to rest and cool for another 30 minutes before slicing.
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