Recipe Charred broccoli, figs & mushroom with Stilton crumb

[Morning Glory]

This somehow seems a rather Autumnal dish. Although I would serve this is a starter, there is richness to this dish, not least from the Stilton and the port wine and date sauce. A small plate is just enough.

Note: To achieve the delicate char on the broccoli, you will need a culinary blow torch.

Ingredients (serves 2)
For the sauce:
150ml port wine
150ml vegetable stock
One small bunch of thyme (tied with string)
5 dates, stoned and finely chopped
1 clove of garlic
20g butter

For the Stilton crumb:
2 tbsp fresh breadcrumbs (sourdough is good)
1 tbsp crumbled Stilton cheese

For the mushroom, fig and broccoli:
2 portobello mushrooms
1 tbsp olive oil mixed with ½ tbsp balsamic vinegar
2 figs, cut into quarters
A few fresh thyme leaves
6 broccoli florets plus some small pieces of broccoli stem

Method
For the sauce:

1. Place all the ingredients for the sauce except the butter in a small pan.
2. Bring to a gentle simmer and continue cooking until the liquid is reduced by two thirds.
3. Remove the thyme. Use a stick blender to blitz the sauce, then pass the mixture through a sieve.
4. Return the sauce to the pan and add the butter. Heat gently, stirring, until the sauce is thick and glossy.

For the Stilton crumb:

1. Place the breadcrumbs in a non stick frying pan and cook on high until they become crispy.
2. Place the crumb in a small bowl and mix gently with the crumbled Stilton. Its best to use your fingertips to do this.

For the mushroom, fig and broccoli:

1. Heat the oven to 180C.
2. Place the mushrooms gill side down on a baking tray and brush with the olive oil and balsamic.
3. Cook for ten minutes and then flip them over and brush the gills with the olive oil and balsamic and scatter over a few thyme leaves.
4. Add the figs to the baking tray and cook for a further 10 minutes.
5. Place the broccoli florets and stem pieces in a microwaveable bowl, with a small amount of water.
6. Cover and cook on high for approximately 4 to 5 minutes or until the stems are tender. They will turn a verdant green.
7. Drain and place on a metal surface. Char the broccoli with a culinary blow torch.

To assemble the dish, place a mushroom in the centre of each plate, surrounded with the broccoli florets, stems and figs. Scatter over the Stilton crumb and dot the sauce around the plate.

 

[SandwichShortOfAPicnic]

I feel like a right plank saying this but it never occurred to me to tie thyme together. I waste my time (boom boom) fishing the individual strands out. Doh!