Broccoli is just about my favourite thing. Mostly I eat it as a quick mid-week meal tossed in a wok with chilli flakes, then onto a bed of basmati rice with a laced-at-the-edges fried egg. This recipe is an extravagant way to work with broccoli, but it’s just as easy. The florets of the broccoli catch the spices and get that little bit of crunch. The broccoli comes out of the oven bright green, and the prawns pink curls. The flavours are rich but plain, fluffy basmati mops them up. (Sarah and I love long grain basmati rice. If you can, get your basmati from an Indian grocer and ask them to suggest their longest grain, their best rice. The rice usually comes in a giant bag and I always soak the rice for half an hour before cooking, it makes a huge difference to the taste and general fluffiness.)
Sarah and I have submitted this photograph for a Mud Australia competition. You can bake with their beautiful crockery – we have used one of their fine green bowls to bake our prawns. So much prettier than any baking dish. I love taking things straight from oven to table, to be spooned still steaming and fragrant and then the dish wiped clean with a crunchy loaf of bread as everyone at the table yearns for that little bit extra.
Roasted Broccoli and Prawns
Adapted from a recipe by Melissa Clarke
1 kg broccoli, cut into bite-size florets
4 tbsp extra virgin olive oil
1 tsp whole coriander seeds
1 tsp whole cumin seeds
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp chilli flakes
½ kg green Australian prawns, shelled and deveined
lemon zest from 1 large lemon
lemon wedges, for serving
Preheat oven to 180C. In a large bowl, toss broccoli with 2 tablespoons olive oil, coriander, cumin, chilli flakes, and a little of the salt and pepper. In a separate bowl combine the prawns, remaining 2 tablespoons oil, lemon zest, and salt and pepper.
Spread broccoli in a single layer on a baking tray. Roast for 10 minutes. Add prawns and toss with broccoli. Roast, tossing again once halfway through, until prawns are just opaque and broccoli is tender and with a little golden crunch around edges, about 10 minutes more.
Serve with lemon wedges and perfectly steamed longest grain Basmati rice.
(Image first published in Yen magazine #53)Category: recipes