Recipes
Broccoli ribs
Steamed and battered broccoli with a Scotch bonnet glaze, braised until sticky, glossy, and rib-like.
Broccoli ribs
2 large heads of broccoli
1–2 tbsp plain flour (for dusting)
Dry seasoning mix
1 tsp ground cumin
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp vegetable bouillon powder
½ tsp paprika
¼–½ tsp allspice
1 pinch sugar
1 small pinch Scotch bonnet powder (or ½ tsp finely minced Scotch bonnet)
Fish-style batter
120 g self-raising flour
40 g cornflour
½ tsp turmeric
½ tsp black pepper
½ tsp vegetable bouillon powder
160–200 ml cold water (to make a pourable batter)
Scotch bonnet glaze
3 tbsp sweet chilli sauce
3 tbsp hoisin sauce
3 tbsp sweet brown sauce (HP Fruity works well)
2 tbsp barbecue sauce
1 tbsp tamarind sauce
1 tbsp black bean sauce (optional but recommended)
1–2 tsp Scotch bonnet jam (or ½ tsp fresh minced Scotch bonnet)
1 tsp crispy onions
1 tsp chopped fresh coriander
1 garlic clove, minced
Optional toppings
Coriander seeds or cumin seeds
Sea salt flakes
Candied peanuts or sesame seeds
Garnish
1 red chilli, finely sliced
2 spring onions, finely sliced
1. Prepare the broccoli ribs
Cut off the base of each broccoli stem. Separate the florets but keep long pieces of stalk attached. Slice each floret down through the stalk to make rib-shaped pieces. Score the stalk lightly to help it absorb flavour.
2. Steam
Steam the broccoli ribs for 22 minutes until tender but still holding their shape.
3. Season and dry coat
Mix all the Dry Seasoning Mix ingredients. Sprinkle over the warm broccoli so it absorbs the flavours. Dust lightly with plain flour to help the batter cling.
4. Make the batter
Mix the self-raising flour, cornflour, turmeric, pepper, and bouillon. Add cold water until smooth and pourable.
5. Deep-fry (first cook)
Heat oil to 160°C. Dip broccoli ribs into the batter and shake off excess. Fry for 8 minutes until crisp and light golden. Drain.
6. Make the Scotch bonnet glaze
Combine sweet chilli, hoisin, sweet brown sauce, BBQ sauce, tamarind, black bean sauce, Scotch bonnet jam, crispy onions, coriander and garlic. Stir until thick and glossy.
7. Glaze and braise
Dip each fried rib fully into the glaze. Fry again for 8 minutes at 160°C. Glaze again and fry for another 8 minutes. Glaze a third time, then braise gently in the glaze for 5–8 minutes until sticky and rib-like.
Optional: press coriander seeds, sesame seeds or candied nuts onto the surface while sticky.
8. Cool
Rest the ribs for a few minutes to let the glaze set.
9. Garnish
Top with sliced red chilli and spring onions. (In version 2.0, these were served inside a slice of fresh watermelon with feta and pumpkin seeds.)
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