charred broccoli with african pepper sauce Recipe
chile hazelnut, shiitake, pickled radish
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broccoli
Preheat your grill or a grill pan over medium-high heat. Cut the broccoli into bite-sized florets and toss them with 1 tablespoon of olive oil, salt, and black pepper.
Char the Broccoli
Place the broccoli florets on the grill or grill pan. Cook for 5-7 minutes, turning occasionally, until they are nicely charred and tender.
Prepare the Shiitake Mushrooms
While the broccoli is grilling, slice the shiitake mushrooms. In a separate skillet, heat the remaining tablespoon of olive oil over medium heat and sauté the mushrooms until golden brown, about 5 minutes.
Make the Chile Hazelnut Sauce
In a food processor, combine toasted hazelnuts, red chili flakes, and 1 tablespoon of rice vinegar. Blend until smooth, adding a bit of water if necessary to achieve a sauce-like consistency.
Pickle the Radishes
Thinly slice the radishes and place them in a bowl. Pour the remaining rice vinegar over the radishes and let them sit for at least 10 minutes.
Assemble the Dish
On a serving platter, arrange the charred broccoli and sautéed shiitake mushrooms. Drizzle the chile hazelnut sauce over the top and garnish with pickled radishes.
