Broccoli Steaks | In Combination With Spiced Tomato Jam: Here’s a vegetable main dish that you can really get your teeth into. A robust and toothsome main dish can make from broccoli that has cut thick and fry in a skillet. Make a double batch of the tomato jam. It’s extremely good.
Broccoli Steaks | In Combination With Spiced Tomato Jam
2 tablespoons olive oil, plus a little extra for the baking sheet
2 oz. cherry tomatoes, halved
1/3 cup of sugar
1 teaspoon of chilli powder
3 1/2 oz. baguette that has coarsely rip (about 2 heaping cupfuls)
1 1/2 ounces grated Parmesan cheese (about 1/3 cup)
2 broccoli crowns, cut in half
Kosher salt and freshly ground black pepper is use in this recipe.
Preheat the oven to 425 degrees Fahrenheit. Prepare a baking sheet by lightly greasing it. In a small saucepan, combine the tomatoes, sugar, chilli powder, and 1 cup water until well combined. Simmer, stirring regularly, for 35 to 40 minutes, or until the vegetables are totally broken down and glossy.
In the meantime, pulse the bread and Parmesan together in a food processor until smooth. Pulse 12 to 14 times, or until the mixture is roughly crushed. Spread the mixture on the baking sheet that has been prepared. Bake for 4 to 5 minutes, or until the top is golden brown.
In a large cast-iron skillet, heat the oil over medium-high heat until shimmering. Cook until the broccoli is golden brown, about 5 to 6 minutes, with the cut sides down. Season with salt and pepper after flipping. Transfer to the oven and bake for 14 to 16 minutes, or until the vegetables are barely soft. Breadcrumbs are sprinkled on top of the broccoli, which is served with tomato jam on the side.