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RECIPES

Wheatberries and purple sprouting broccoli with crispy garlic and chilli




by Webmaster, 21st January 2020

A healthy but satisfying dish that’s bursting with flavour

SERVES: 2

INGREDIENTS
• 100g purple sprouting broccoli, trimmed if necessary
• 100g wheatberries
• 4 tbsp sunflower or vegetable oil
• 1 fresh red chilli, very finely sliced
• 2 garlic cloves, very finely sliced
• Handful of crispy fried onions (optional)

METHOD
1. Boil the purple sprouting broccoli for 3-4 minutes, until just tender. Remove with a slotted spoon and plunge into very cold water before draining.
2. Add the wheatberries (the entire wheat kernel except for the hull) to the same water and cook for 25 minutes, or until cooked but still chewy. Drain in a colander.
3. Heat the oil in a frying pan on a medium heat. Add the sliced chilli and garlic and fry, stirring, until the garlic has turned golden.
4. Add the broccoli to the pan and fry for a couple of minutes, then add the drained wheatberries and a handful of crispy fried onions, if using. Mix everything together, check the seasoning and add a dash more oil if it seems too dry. Serve warm on its own for lunch or alongside fish or poultry for a bigger dinner.

Recipe courtesy of Riverford who deliver organic meat, vegetables and fish boxes all over the Welsh Borders. www.riverford.co.uk

 

TIPPLE

Tanners’ wine expert expert Tiffany Vernon has a trio of light, fruity tipples guaranteed to tickle your fancy...

This healthy, hearty veggie dish calls for refreshing and crisp wines with a mineral character, and I have three perfect examples…

The fabulous Jim Barry Assyrtiko, Clare Valley (£19.90), bursts with a punchy lime and citrus core complemented by a pinch of herbs and a mineral, saline streak keeping this white wine bone dry and fresh. The Assyrtiko grape variety is normally found on the stunning Greek island of Santorini, but the Barry winemakers of Australia have recreated this holiday sipper into a mainstay. TIPPLE From grapes grown in the Clare Valley, this is ‘cool climate’ wine by Australian standards, but still rather hot by British standards!

An alternative white is Santenay Blanc, Clos de la Comme Dessus, Borgeot 2016 (£28.50), which oozes soft green-apple fl avours intermingled with lime, pear and a dab of nectarine character, leading into mineral undertones and soft butteriness. This comes from the Côte de Beaune sub-region of Burgundy in France where the Chardonnay grape reigns supreme. The Borgeot brothers (Laurent and Pascal) took over the family estate from their grandfather and have quickly earned themselves a great reputation for their wines. This is a fabulous alternative to Chablis.

Finally, one of my all-time favourite rosés is Château du Galoupet, Cru Classé Rosé, Côtes de Provence (£16.50), which brims with pink grapefruit and lychees muddled with raspberries, redcurrants and a twist of lemon peel over an underlying mineral touch. This pretty pale pink hails from Southern France and is made from a blend of Mourvèdre, Grenache and Cinsault grapes. I’m a fi rm believer that rosé is not just for summer and can be the perfect accompaniment to an array of meals!

Tanners Wine Merchants have branches throughout the Welsh Borders, in Shrewsbury, Hereford, Chester, Bridgnorth and Welshpool. Tel: 01743 234500. tanners-wines.co.uk

 

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