Steamed Broccoli, Toasted Walnut and Gorgonzola
Steamed Broccoli, Toasted Walnut and Gorgonzola
Cooking Mode:
Steam
Equipment
- Paring Knife
- Small Solid Baking Tray
- Mixing Bowl
- Large Perforated Tray
Ingredients
Ingredients- 2 Head of Broccoli
- 80-100gm Gorgonzola
- 50-60gm Walnuts
- Garlic Infused Extra Virgin Olive Oil
- Salt Flakes
METHOD
To begin: Place the walnuts onto a solid baking tray and into a pre-heated oven combi setting 180 °C for 5-6 minutes to toast.
While the walnuts toast remove the florets from the broccoli and place them onto a perforated tray and set aside. Keep the stalks for another dish.
Crumble the gorgonzola into small pieces and place the pieces into a mixing bowl and set aside.
Remove the walnuts from the oven and change the setting to 100 °C steam and place the broccoli florets into the oven to steam for 6 minutes.
Slightly crush the walnuts over the cheese and set aside. Remove the broccoli from the oven and add it to the bowl with the walnuts and cheese. Add a generous splash of garlic infused evoo and toss all ingredients together.
Serve in a large bowl with roasted beef or lamb.
While the walnuts toast remove the florets from the broccoli and place them onto a perforated tray and set aside. Keep the stalks for another dish.
Crumble the gorgonzola into small pieces and place the pieces into a mixing bowl and set aside.
Remove the walnuts from the oven and change the setting to 100 °C steam and place the broccoli florets into the oven to steam for 6 minutes.
Slightly crush the walnuts over the cheese and set aside. Remove the broccoli from the oven and add it to the bowl with the walnuts and cheese. Add a generous splash of garlic infused evoo and toss all ingredients together.
Serve in a large bowl with roasted beef or lamb.
HINTS & TIPS
When using any blue cheese in your cooking remember it can be salty, always taste your dish before adding salt.
Adding nuts or using nut oils with simple steamed vegetables adds texture and another flavour profile that generally matches well with steamed greens.
Adding nuts or using nut oils with simple steamed vegetables adds texture and another flavour profile that generally matches well with steamed greens.
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