Roasted Broccoli with Chilli Yogurt and Orange

Recipe Courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.

Broccoli pairs deliciously with aromatic orange, which provides an uplifting aroma and acidity to balance out the other flavours. Ideal for a quick lunch.

Roasted broccoliServes : 2

Ingredients :
230g long-stem broccoli
Olive oil
1 tsp capers
Small handful of flaked almonds
3 tblsp full-fat Greek yogurt
1 tsp Chilli Oil (see recipe)
1 orange, zested and halved
Sprinkling of sumac
Chilli flakes, to serve (optional)

Method :

  1. Heat the oven to 180oC. Place the broccoli on a baking tray and drizzle with olive oil. Spoon the capers over and bake for 15 minutes. Sprinkle the almonds over and bake for 5 minutes more, until the broccoli is tender and the almonds golden.

  2. While the broccoli is baking, combine the yogurt and Chilli Oil in a bowl. Peel and segment one orange half. As soon as the broccoli is ready, squeeze the juice from the remaining orange half over the top, sprinkle with a good dusting of sumac and orange zest and serve with a dollop of the chilli yogurt (sprinkled with chilli flakes, if you like) and the orange segments on the side.

Chilli Oil:

Ingredients (Makes 200ml) :
200ml rapeseed oil
40g dried chipotle chilli flakes
20g red chilli flakes

Method :

  1. Place a saucepan on a medium heat and add the oil. Bring it to a simmer – be very careful as the oil will be extremely hot. After a few moments, drop in a chilli flake: if the oil is hot enough, the flake will sizzle slightly.

  2. Remove the pan from the heat and stir in both types of chilli flakes. Set aside and allow to cool completely.

  3. Pour the cooled Chilli Oil into a sterilised jar and seal with a lid.

Honey and Fig Semifreddo Cake

Honey and Fig SemifreddoRecipe Courtesy of Psychologies Magazine (Jan 2016) and taken from a book called Special Delivery by Annabel Crabb and Wendy Sharpe.

Serves:  8

Ingredients:  200g hazelnuts, or half hazelnuts and half almonds; 7 dried figs, hard stems snipped off, chopped; 3 good-quality dates, pitted and chopped; 2 tbsp coconut oil; 2 tbsp sesame seeds; honey and fresh figs, to decorate.

For the Semifreddo:  1 whole egg; 6 egg yolks; 150g (blue gum (eucalyptus) honey, or whatever substitute you can muster; 300ml whipping cream; 150g Greek-style yogurt

Step One:  Preheat the oven to 180oC and toast the nuts for 5-10 minutes, or until most of them look golden-brown.  Rub the skins off the hazelnuts by wrapping them in a tea towel and agitating furiously.

Step Two:  Place the cooled nuts in a food processor and pulse until finely crushed, but not completely ground – there should still be plenty of chunks left.  Tip the nuts into a bowl, then add the figs and dates, coconut oil and 1 teaspoon of water and pulse until the mixture is like sticky glue.  Return the nuts to the food processor, along with the sesame seeds, and pulse until it looks like gravel.

Step Three:  Take a loose-bottomed 23cm round tin and cut out a circle of baking paper to fit the base, then place the lined base on a large sheet of plastic wrap.  Lift up the plastic wrap and base then drop it back into your tin, so the base is lined with baking paper and the sides are lined with plastic wrap.  Press in the gluey nut mixture and freeze for at least half an hour.

Step Four:  For the Semifreddo, put the egg, egg yolks and honey in a heatproof bowl set over a pan of simmering water.  As the heat makes its way through, whisk until you have a frothy-textured sabayon – it should take about 5 minutes.  Remove from the heat and cool to room temperature.  Whip the cream to stiff peaks.

Step Five:  When the sabayon is cool, gently fold in the yogurt, then the whipped cream.  Pour over the base and freeze for at least 4 hours.  About half an hour before serving, transfer the cake to the fridge to soften a little.  Drizzle with honey and serve with wedges of fresh fig.