Although George Bush openly proclaimed his hatred of this vegetable, I personally think it has a lot to offer. But then, it hasn’t been shoved down my throat from childhood, so I really can’t attack Mr. Bush for his comments. Apart from the fact that it is a healthy vegetable, as all vegetables are, packed with vitamin A, C and folate, it is much tastier than other members of its family, the cabbage and the cauliflower, which frankly, do nothing to excite my taste buds. Broccoli is actually Mediterranean in origin, probably from Italy, more precisely Calabria, where its alternative name is ‘calabrese’. It has a much more delicate flavour than cauliflower but like the cauliflower you eat the clusters of edible flower buds or florets. It is usually very tender and therefore takes little time to cook. Broccoli is excellent steamed in a colander over boiling water and served with a tempering of garlic and a dash of oyster or soya sauce or steamed and tossed cold with a creamy, cheesy dressing. It takes well to a European table as an accompaniment and is wonderful in Oriental stir fries. Take care with storage. Broccoli turns yellow very quickly after plucking and must always be wrapped tightly in cling film and stored in the fridge.
A mousse (pronounced ‘moos’) is a light, frothy dish, usually eaten cold. It can be sweet or savoury and is set in a mould with beaten egg whites, cream and sometimes gelatine. Broccoli mousse is a favourite centre piece of mine at lunches and on buffets. It satisfies the vegetarian lust for something exotic, creamy and delicious and can be made well in advance.
BROCCOLI MOUSSE
Ingredients
½ kg broccoli (choose small florets with tender stems)
1 cup paneer
2 tbsp hung curd
½ cup cream
1 tbsp garlic
1 tbsp lemon juice
2 tbsp gelatin
1 tin pimentos or 1 red pepper, sliced
1 cup stock (made from a cube if all else fails)
Salt and pepper to taste
Method
Steam the broccoli in a colander over boiling water until tender. Reserve a few florets. Refresh them with ice. Chop up all the rest. Soak the gelatin in the lemon juice and half the stock and heat gently until the gelatin is absorbed. Leave aside to cool. Put all the ingredients, except the pimentos, through a blender or food processor in batches. You can blend it as rough or as smooth as you like. Cut the pimentos into juliennes (long strips) and add these by hand to the mixture. If using red pepper, sauté in olive oil for a few minutes until soft. Reserve some for decoration. Grease a jelly mould with a little oil and pour in the mixture. Chill for two hours. To serve, un-mould the mousse and decorate with the remaining broccoli and pimentos or peppers. The mousse is delicious with whole-wheat bread or melba toast.. It can also be made in advance and kept in either the fridge or freezer.
