The sixth dinner party was in fact a Sunday lunch, and was
the afternoon after the fifth dinner party.
The menu (which, now that I look at it, contains lots of
things cooked in wine):
Cheese plate – oozy camembert and local gruyere with spiced
red wine plums and crackers
Beef and red wine pie
Roasted sweet potatoes and potatoes
Smoky-savoury roasted tenderstem broccoli, tossed with baby
greens
White wine-poached pears with thick chocolate sauce and
toasted almonds
 |
| Sunday lunch in progress |
Aside from the fact that I managed to slightly burn some of
the potatoes and sweet potatoes, I think it all turned out well and was a good
cold-day meal. But what I really loved most about this dinner (aside from the chocolate sauce, of course; chocolate sauce always wins) was the broccoli.
It’s so simple, but tastes complex. And who doesn’t love complex broccoli?!
Smoky-savoury roasted
broccoli florets
Toss together:
250g tenderstem broccoli
2tbsp soy sauce
½ tsp sweet smoked paprika
1 tsp canola oil
¼ tsp salt
Spread the broccoli out evenly on a roasting tray, and slide
into a hot (200C) oven. Roast for ten minutes – the broccoli should still have
a bite to it. Serve as is, or toss with baby greens.
