There are few happier marriages than that between Tenderstem broccoli and seafood; try these coastal-themed recipes and accompanying wines to find out why
Tenderstem broccoli and seafood paella
PREPARATION TIME: 10 mins
COOKING TIME: 35 mins
• 4 small onions chopped
• 1 tbsp smoked paprika
• 300g paella rice
• 1 small glass of white wine
• 1 litre chicken stock
• A pinch of saffron (optional but great)
• 350g of raw prawns, a few with shells on
• 100g squid, cut into rings
• 200g mussels, washed and de-bearded
• 200g Tenderstem broccoli, blanched for 2 mins
• Olive oil
• Salt and pepper
• 2 tbsp chopped parsley
• 1 lemon, cut into wedges
1. Preheat your oven to 210ºC/ 190ºC fan/gas 7.
2. Fry the onion in a little oil in a large frying pan or paella pan. When soft add the garlic and chorizo. Place a pinch of saffron into the hot stock to infuse and leave somewhere warm.
3. Cook until the lovely oils start releasing from the chorizo.
4. Then add the smoked paprika and stir well.
5. Next add the rice and coat in the tasty mixture. Pour in the wine and stir. Then add the hot stock and saffron infusion to the rice, season generously and carefully stir.
6. Pop into the oven for 20 mins.
7. Now add the prawns, squid, mussels and broccoli before returning to the oven for 10-15 mins.
8. Sprinkle with parsley and serve with lemon.
Vietnamese-inspired fish and Tenderstem broccoli with turmeric and dill
PREPARATION TIME: 40 mins
COOKING TIME: 10 mins
• 180g Tenderstem broccoli
• 200g firm white fish
• 1 tsp ground turmeric
• ½ tsp black pepper
• 2 shallots, grated or finely minced
• 2 garlic cloves, grated or finely minced
• 2 tbsp grated ginger root
• 1 tsp fish sauce
• 2 tsp honey
• 2 tbsp rapeseed oil
• 2 tbsp rice flour
• 4 spring onions, sliced diagonally
• 20g fresh dill
For the sauce:
• 1 garlic clove, grated
• 1 bird’s eye chilli, deseeded and sliced
• 1 tsp honey
• 4 tbsp lime juice
• ½ tsp fish sauce
1. Combine the turmeric, pepper, shallots, garlic, ginger, fish sauce, honey and 1 tsp of oil in a small mixing bowl. Add the fish pieces and turn until coated. Leave to marinate for half-an-hour.
2. Make the sauce by combining the grated garlic, bird’s eye chilli, honey, lime juice and fi h sauce in a small jug. Set aside.
3. Heat 1 tbsp of oil over a medium-to-high heat in a non-stick frying pan. Lightly coat the fish with the rice flour, and individually place in the pan, cooking for 3-4 mins on both sides. Set aside and wipe pan.
4. Add the remaining oil to the pan and heat on a medium-to-high temperature. Add the spring onions, broccoli and dill to the pan. Sauté for 3 mins.
5. To serve, add warm rice or noodles to two bowls and top with broccoli and the fish. Drizzle over the sauce. Serve with extra dill and lime wedges.
Recipes courtesy of Tenderstem Broccoli. www.tenderstem.co.uk
Tanners’ wine aficionado Tiffany Vernon finds four fabulous wines to pour into your glass
Paella is one of my go-to dishes to make at home, especially when a group of friends show up! Always simple yet tasty, the addition of Tenderstem broccoli creates an extra dimension. I’ve stuck to Spanish whites for this recipe. Firstly Bagordi Blanco (£9.20) – a white Rioja made in a fresh and fruity style without the use of oak ageing to produce a vibrant citrus-fl avoured wine complemented by fl oral hints, a squeeze of mango and a mineral edge. Made from 50 percent Grenache Blanc and 50 percent Sauvignon grapes, this is an unusual blend but one that works very well!
Secondly, El Transistor Verdejo, Rueda (£17.80) has lashings of grapefruit and lime juice muddled together with peaches and honeydew melon, followed by a nutty nuance and an underlying spiciness from oak. This wine gives you the best of both worlds – dry, crisp and fruity along with subtle use of oak to create intensity and depth, meaning it stands up to all the elements of the dish.
For the Vietnamese-inspired fish we need an aromatic and super fruity white to balance out the array of flavours. My first suggestion is Brauneberger Juffer Riesling Kabinett, Max Ferd. Richter (£15.80) – a mouthful to say, but a wine that slips down incredibly easily! The acidity in this Riesling gives a purity to the fruit, resulting in your mouth bursting with crystalline pineapple and green apples combined with a tangy lime marmalade and dab of honey. At only eight percent alcohol, this could serve well as a lunch-time pairing!
If you prefer a dry white, Gentil ‘Hugel’, Alsace (£13.50) combines all of Alsace’s top grape varieties to bring different elements from each, resulting in the ultimate white! Gewurztraminer provides spice and lychee fruit, Muscat gives a floral lift, Riesling brings acidity, Pinot Gris adds body and the Sylvaner delivers refreshing fruit flavours. It’s unusual to find a blended wine from Alsace, making this wacky white all the more fabulous!
Prices subject to changes in duty. Tanners Wines, 102/103 Tremarl Industrial Estate, Ffordd Maelgwyn, Llandudno Junction LL31 9PN. Tel: 01492 874009. www.tanners-wines.co.uk