INGREDIENTS
400 g broccoli, broken into small fleurettes
200 ml sunflower oil for frying
3 long red chillies, sliced into thin rounds
3 cloves garlic, finely sliced
Dressing
1 lemon, using the juice and finely grated zest
100 ml garlic oil
20 ml (1 tablespoon)
Yuzu juice
60 ml olive oil
Sea Salt to taste
Miele Accessories
METHOD
- Place the broccoli on a perforated steam tray and Steam at 100°C for 3 minutes. Cool quickly by placing in a bowl of iced water for 1 minute, or until cool.
- Heat oil over medium heat, Induction setting 6, to 170°C.
- Deep-fry the garlic slices for 2-3 minutes or until golden and crisp. Drain on paper towel.
- Deep-fry chilli slices until deep red colour and crispy. Drain on paper towel.
- Whisk all dressing ingredients together and season well with salt.
- Combine the broccoli with chilli, garlic and dressing. Toss well and serve immediately.
Hints and tips
- Yuzu is a Japanese citrus fruit, Yuzu juice can be purchased from Japanese grocers.
- A mixture of lemon and lime juice may be used as a substitute for Yuzu juice if desired.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
