by Peter Coucquyt
on November 20, 2019

Broccolini with hemp seed

During a workshop on the Future 50 Food, we prepared a number of small tastings to show the possibilities with these ingredients and how they can be combined. This tasting has broccolini as main ingredient.

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We started with cooking the broccolini ‘al dente’ in salted water. The stems were then shortened to fit better the cup. The removed part was mixed with a dash of olive oil and seasoned with salt and pepper and spooned onto the bottom of the cup. The cooked broccolini was seasoned with some olive oil, salt and pepper and placed in the puree. The broccolini serves as a kind of spoon to scoop up the puree.

Extra flavor and texture was added with wakame, hemp seed and watercress:

The wakame, sharing some green / fatty aroma molecules with broccoli rabe, was marinated in soy sauce, mirin and rice vinegar. It provides extra salty notes and by marinating it brings some extra juiciness into the dish.

The same green/ fatty molecules provide a link with hemp seeds which add a light crunchy, fatty, nutty touch.

The watercress gives the whole dish an extra boost with its peppery taste.

Tip: the watercress stems can be boiled in salted water and mixed with the broccolini puree as a seasoning (peppery notes).

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by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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