Melissa Palinkas | the Recipes

Scorched broccoli tapenade / lemon / sunflower seeds on crusty baguette

INGREDIENTS

  • 1 large head of broccoli 
  • 30gms grated parmesan
  •  60ml olive oil 
  •  Juice and zest of 2 lemons 
  • 100gms chopped green olives 
  • Salt & pepper to balance
  • Toasted pulsed sunflower seeds for garnish & texture

METHOD

  1. Chop broccoli, blanch for 1min in boiling salted water. Refresh in ice water then drain very well 
  2. Blow torch the broccoli till slightly singed and has a smoky qualities
  3. Rough chop broccoli to resemble course cous cous, juice the lemons into a bowl, add olive oil and green olives. Whisk and then combine with the broccoli, mix in the grated parmesan and season with salt and pepper.
  4. Cut some crusty baguette, place a good table spoon of tapenade on the bread, zest some lemon over the top and sprinkle with pulsed sunflower seeds

Medjool date salted caramel 

INGREDIENTS

  • 200g medjool dates
  • Water
  • 400g  good quality 70% dark chocolate
  • Sea salt

METHOD

  1. Pit dates and rough chop. Make sure they are room temp so they blend down easy
  2. Blitz to a smooth paste in a robot coupe, loosening with a little water as you go.
  3. Chill mixture for 1hr
  4. While the mix is chilling, bring a pot of water to a simmer and place a bowl over the pot. Add ½ chocolate at a time, melt chocolate slowly, stiring so the chocolate is smooth and silky
  5. Roll date mix into 20gm balls. Dip the date balls into melted chocolate and place on a tray lined with grease proof paper. I use a skewer to dip them into the chocolate.
  6. Place into the fridge and let set up
  7. To serve, blow torch top for 2 seconds and sprinkle with sea salt