Grilled broccoli, fries, salsa criolla, aji amarillo
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INGREDIENTS:
Broccoli
Spice mix
Aji amarillo
Pickled corn
Dutch cream potato
Tomato (1/3 supplied)
Onion (½ supplied)
Coriander (1/3 supplied)
YOU’LL NEED: Large frying pan, char grill pan, colander or sieve, knife, chopping board
PANTRY STAPLES: Oil
ALLERGENS: Garlic, onion, dairy, egg
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
METHOD:
1. Prepare the produce: Wash all the vegetables. Cut the potatoes into 1cm thick slices then further cut the slices into 1cm thick chips. Rinse the potato slices. Dice the tomato. Dice the onion. Slice the coriander. Combine the tomato, onion and coriander to make a salad. Mix half of the aji amarillo sauce with most of the spice mix.
2. Cook the chips: Heat a generous splash of oil in a frying pan over medium high heat. Cook the chips, turning often, for 8 minutes or until golden and cooked through.
3. Cook the broccoli: Preheat a char grill pan. Bring a medium saucepan of salted water to the boil. Blanch the broccoli for one minute then drain. Drizzle a little oil over the broccoli and place on a preheated char grill. Cook for 5 minutes or until browned and cooked but still tender. Brush the spiced sauce over the broccoli after removing from the heat
4. To serve: Stir some coriander through half of the remaining sauce. Divide the broccoli and chips between serving plates. Sprinkle with the remaining spice mix. Top with the salad and pickled corn. Serve with the sauces.