Steamed broccoli and sherry fried breadcrumbs
Quick-steamed broccoli with crispy sherry-fried golden breadcrumbs. Serve with poached eggs for a light supper for brunch. Or with fish or chicken and some couscous or bulghur for a more substantial meal.
Ingredients
- 60g butter
- 25g breadcrumbs
- 2 tbsp medium dry sherry e.g. amontillado
- 1 head broccoli, about 175g, cut into clorets
- splash sherry, white wine or balsamic vinegar
- salt and pepper
Method
-
Step 1
Melt half the butter in a frying pan. Add the breadcrumbs and season well.
-
Step 2
Once the butter has been absorbed, add the sherry.
-
Step 3
Turn the heat down to low and cook, stirring gently for 10-15 minutes, until the breadcrumbs have separated again and turned a golden colour.
-
Step 4
Meanwhile steam the broccoli until just tender (3-4 minutes). Put on a serving plate.
-
Step 5
Melt the rest of the butter in the pan until it turns a golden brown colour. Remove from the heat and carefully add the vinegar (it will spit a bit).
-
Step 6
Sprinkle the breadcrumbs over the broccoli, pour over the butter.
