Orange And Hazelnut Broccoli Recipes

Steps:

• Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,

Steps:

• Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and zest until blended. Bring to a boil; cook and stir for 2 minutes until thickened., Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.

Steps:

• Dry roast the hazelnuts in a clean skillet until golden and fragrant. Set aside then coarsely chop.
• Place the orange juice, butter, honey, Dijon mustard and orange zest in a saucepan. Heat on medium heat until butter is melted. Boil gently, without stirring for about 2 minutes or until thickened.
• In another saucepan, boil the broccoli in salted water for approximately 5 minutes, or until crisp-tender.
• Drain broccoli well, transfer to serving bowl and add the orange juice mixture. Toss to coat.
• Stir in the hazelnuts.

Steps:

• Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
• Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
• Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.

Steps:

• Line 12x18x1-inch baking sheet with heavy-duty foil. Whisk eggs, juice and orange peel in large bowl. Mix flour, baking powder, salt, ginger and cinnamon in processor. Add butter and cut in using on/off turns until mixture forms coarse meal. Add sugar and just blend in. Add nuts and chop coarsely using 6 on/off turns. Add nut mixture to egg mixture. Stir until moist dough forms. Mix in 6 ounces chocolate. Drop half of dough by heaping tablespoons in line down length of left half of prepared baking sheet. Repeat with remaining dough down right half of sheet. Chill until dough is firm, about 30 minutes.
• Position rack in center of oven and preheat to 375°F. Using moistened fingertips, shape dough into 2-inch-wide 1-inch-high logs. Bake until logs are golden brown and beginning to crack on top, about 25 minutes (each log will spread to about 4-inch width). Reduce oven temperature to 300°F.
• Cool logs in pan on rack 10 minutes. Pull foil with logs onto work surface. Score logs crosswise into 3/4-inch-wide slices. Cool until cookies begin to firm, about 15 minutes. Using serrated knife, cut through scored lines. Arrange cookies cut side up on 2 heavy cookie sheets. Bake 15 minutes. Turn cookies over. Bake until crisp, about 15 minutes. Cool on sheets on racks. (Can be made 1 day ahead. Store airtight.)
• Line large cookie sheet with heavy-duty foil. Stir 14 ounces chocolate in top of double boiler over barely simmering water until melted. Dip 1 long side of each cookie into chocolate and set chocolate side down on prepared sheet. Chill until chocolate is set. Peel cookies off foil. (Can be made 1 week ahead. Cover and chill in airtight container.) Serve cold.

Steps:

• Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and keep warm., In the same pan, combine the butter, orange juice, orange zest and salt; heat until butter is melted. Return the broccoli to the saucepan; toss to coat. Transfer to a serving bowl; sprinkle with almonds.

Steps:

• Heat a large frying pan and add the pancetta. Cook for 2-3 mins until just starting to turn golden. Remove from the pan with a slotted spoon and set aside. Add the butter, onions and garlic to the pan, and cook for 4-5 mins, stirring occasionally. Remove from the heat and transfer to a bowl with the pancetta. Leave to cool.
• Heat oven to 180C/160C fan/gas 4. Stir the orange zest, breadcrumbs, sage and nuts into the onion mixture and mix well. Season, then stir in enough of the beaten egg to bind the mixture but not make it sloppy. Use to stuff the turkey or shape into balls, place in a roasting tin and cook for 30 mins.

Steps:

• Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.
• Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.
• Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.