Tenderstem® broccoli with Hazelnut & Orange Butter
Method
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Toast the hazelnuts in a dry frying pan until they are golden brown and smell deliciously nutty. Take care not to burn them – they will only take a minute or two to cook. Tip into the centre of a clean tea towel and cover. Gently crush with a heavy rolling pin or the base of a saucepan. Don’t over crush – it’s nice to have a few bigger bits in the butter.
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In a small bowl, using the back of a fork, work the hazelnuts and orange zest into the butter. Season to taste with freshly ground black pepper and sea salt. Scrape the butter onto a piece of cling film and roll into a log. Chill for an hour or so to firm up. The butter can be made several days in advance and stored in the fridge.
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When you are ready to eat, steam the Tenderstem® broccoli for 3-4 minutes until tender but with a little bite. Drain and tip into a warm serving dish. Dot with slices of the hazelnut and orange butter and serve immediately.
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