Purple sprouting broccoli with blood-orange hollandaise
SERVES 4 as a starter or side or 2 as a light lunch
For the hollandaise
- 2 egg yolks
- 1 blood orange
- 250g butter, melted but not too hot, just warm
For the broccoli
- 8 large stalks purple sprouting broccoli
- About 50g butter
- Place the egg yolks in a bowl. Zest the orange and stir this into the egg yolks. Set aside.
- Juice the blood orange into a saucepan. Reserve a teaspoon or two of the juice for later. Add a tablespoon of water to the pan and bring it to the boil, then pour the juice into the egg yolks and whisk rapidly until a foam develops.
- Pour the melted butter gradually and slowly into the egg yolks, whisking all the time, as if you were making mayonnaise. When all the butter has been added you should have a stable, foamy hollandaise. Check the seasoning – you can add a teaspoon or two of the reserved blood orange juice for freshness.
- Any large broccoli stalks may need peeling at the cut ends. If the skin is a bit tough, split the stalks in half. The smaller the pieces, the quicker they will cook.
- Steam the broccoli over a pan of boiling water for 5-10 minutes.
- Pierce the stalks with a small, sharp knife to check for doneness. Add about 20g butter, season and toss to coat the broccoli. Serve with the hollandaise.