INGREDIENTS
Dressing
2 preserved lemon wedges
2 green chillies
2 shallots
2 tsp coriander seeds
60 ml (¼ cup) chardonnay vinegar
160 ml (⅔ cups) olive oil
Sea salt flakes and ground black pepper
Broccolini
4 bunches broccolini, trimmed
Miele accessories
METHOD
Dressing
- Remove flesh from the preserved lemon and finely dice the skins.
- Remove the seeds from the chillies and finely dice.
- Peel the shallots and finely dice.
- Toast the coriander seeds and coarsely grind in a mortar and pestle, leaving some texture.
- Mix all the dressing ingredients and season to taste. This dressing can be made a day in advance.
Broccolini
- Place the broccolini in a perforated steam container. Place in the steam oven and Steam at 100°C for 1 minute, or until tender.
To serve
- Mix the broccolini with a little dressing and serve on a share plate.
- Drizzle with a little more dressing and serve immediately.
Hints and tips
- Making your own preserved lemons is easy with a Miele steam oven and is a great way to ensure you always have some in your fridge for an instant flavour hit.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
