Tenderstem broccoli with Ship’s butter
Author: Paul Johnson
Ingredients
- 500g Tenderstem broccoli
- 250g unsalted butter
- 4 salted anchovies
- 1 gherkin, chopped and drained
- 1 tbsp capers, drained
- 1 clove garlic
- 1 shallot, grated
- 1 tsp Dijon mustard
- 2 tsp tomato ketchup
- 1 tsp Worcester sauce
- 1 lemon zest
- 1 tbsp chopped parsley
- 1 tsp chopped tarragon
- 2 thyme sprigs
- 1 tsp hot curry powder
- pinch cayenne pepper
- pinch smoked paprika
Method
- To make the butter, blitz all the ingredients apart from the broccoli in a food processor until smooth.
- Roll in cling film and set in the fridge.
- Cut into slices when set and use as needed.
- To serve, blanch the broccoli in boiling salted water, drain and add a few slices of the butter to melt over.
