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LOVE ME TENDER
The mere mention of broccoli makes many a lip curl but there is much to love about this bulbous brassica. The much coveted purple sprouting kind is in season right now and a new Tenderstemvariety is set to convert those hardened non-believers. As the name suggests, Tenderstem broccoli is tender all the way through from floret to stem so you can eat the whole vegetable unlike ordinary broccoli (calabrese), which tends to have a thicker, and sometimes woody, stem. It has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli and it's deliciously succulent. Nutrient rich, a 100g portion provides the full daily requirement of vitamin C and it is naturally high in the coenzyme Q10, which destroys free radicals and helps slow the ageing process. Tenderstemalso contains 45% more glucosinolates than ordinary broccoli, which are said to help in the fight against cancer. Its low levels of digestible carbohydrate make it a healthy choice for everyone, especially diabetics or those on a low-GI diet. Tenderstem broccoli has its origins in Japan where it was developed using classical plant breeding techniques, the idea being to breed a more flavoursome brassica by crossing traditional broccoli with Chinese kale. Purple sprouting broccoli has been around since Roman times and it is still popular in Italy today, commonly cooked with anchovies and onions. In Italian, broccoli means 'little shoots'. Calabrese, the broccoli we see most frequently in the shops today, is a relatively modern vegetable. Broccoli is actually cabbage that has gone wild and formed flowers that have started to bud.
Fact File When buying Tenderstem broccoli, check that the stalk, flowerheads and leaves all look fresh and that the florets are green with tightly closed flower buds. You can find it in all good retailers including ASDA, Booths, Co-op, Marks & Spencer, Morrisons, Sainsbury's, Tesco and Waitrose.
Tenderstem resembles purple sprouting broccoli in that it has the same long, asparaguslike fingers, but it does not take on the same dark hue and only yields one floret per stem. The flavour is more delicate too and it is therefore treatedmore like asparagus when preparing fine dining dishes, where its hardier cousin rarely makes it past being boiled as a side order. From a simple starter, dressed in an unctuous Hollandaise sauce, to a key component in risottos, gratins and stir-fries, the Tenderstemis a versatile vegetable that should win back even the coldest of hearts. Here cookery writer Jo Pratt shares one of her favourite seasonal Tenderstem recipes: Pork, Tenderstem and black bean stir-fry Stir-fries are a great way to enjoy Chinese New Year and Tenderstem is the perfect ingredient as it’s quick to cook, looks great and has a delicious flavour that goes well with oriental ingredients. I’m using pork in this recipe but you could also use chicken, strips of beef, prawns, or for a vegetarian meal, tofu or Quorn are ideal.
Serves: 4 Preparation time: 10 minutes Cooking time: up to 10 minutes
Ingredients 2 tbsp stir-fry oil 200g-300g Tenderstem broccoli, sliced in half
Method Heat 1 tbsp of the oil in a large wok and then add the pork. Stir-fry for a couple of minutes, or until browned. Remove from the wok and keep warm. Add the remaining 1 tbsp of oil to the wok, and stir-fry the Tenderstem and spring onions for a few minutes until the Tenderstem is just tender. Add the black bean sauce, lemon juice and chicken stock. Cook for about 1 minute for the sauce to thicken slightly. Return the pork back to the pan and cook just long enough for it to heat through. Serve with rice or noodles.
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