Sauteed Purple Broccoli and Sherry Vinegar & Tomato Butter Sauce | Just Eats with Chef JJ
Source: Powerhouse Productions / CLEO TV
Ingredients
- 1⁄2 cup finely sliced shallots
- 1⁄2 cup cherry tomatoes sliced into quarters
- 1⁄2 cup golden cherry tomatoes left whole
- Pinch of salt
- 1⁄4 cup sherry vinegar
- 6 mint leaves finely chopped
- 1 stick of butter
- 1 sprig of rosemary
Instructions
- Place the same pan that the lamb was just seared over medium heat. (do not rinse any of the dredging out of the pan, this will be the seasoning and flavoring for the purple broccoli. Place broccoli in the pan and cook for 3 minutes on each side.
- Next, take a separate saucepan and place over medium high heat and coat with olive oil, add the shallots and cook for 2-3 minutes until they are soft.
- Next add both the cut and whole tomatoes and cook for 3-4 minutes until the whole tomatoes burst open. Add sugar and sherry vinegar and mix well.
- Next add 3 table spoons of the butter to the sauce and mix until the butter melts and the sauce reduces down and thickens. Add the rest of the butter and mix well,
- Add salt to taste mix well and drizzle sauce over the lamb and purple broccoli.