Tom Langdon’s sprouting broccoli, Brin D’amour, bulgar wheat, seared red grape & merlot dressing
Tom Langdon, head chef at The Garrison on Bermondsey Street, shares his fabulously bold sprouting broccoli, bulgar wheat and seared red grape recipe, an impressive dinner party starter
Ingredients
Sprouting broccoliBrind’amour (a Corsican cheese)
Bulls blood salad leaf
Rocket
1kg bulgar wheat
8 shallots fine diced
3 lemons
250ml white wine
1 teaspoon garlic purée
Pinch of Cumin
½ bunch chopped chives
Chive flowers (for presentation)
Merlot vinegar
Red grapes
Blanch the broccoli for 4 minutes and then refresh on ice.
Fine dice the shallots, sweat off with the cumin and add the zest and juice from 3 lemons, as well as salt, pepper and garlic. Add the white wine, cook off the alcohol and add the bulgar wheat, take off the heat and cover. Every few minutes gently turn with a fork.
Get a frying pan smoking hot, add a drop of oil and the washed grapes, then fry for 30 seconds, until the skin starts to pop. Leave to cool, then slice in half lengthways.
To serve, mix the broccoli with the bulgar wheat, bulls blood salad and rocket, break the Brin d’amour over the top, garnish with the sliced red grapes, drizzle merlot vinegar over the top and then add chopped chives. Add chive flowers for presentation if desired.
Fine dice the shallots, sweat off with the cumin and add the zest and juice from 3 lemons, as well as salt, pepper and garlic. Add the white wine, cook off the alcohol and add the bulgar wheat, take off the heat and cover. Every few minutes gently turn with a fork.
Get a frying pan smoking hot, add a drop of oil and the washed grapes, then fry for 30 seconds, until the skin starts to pop. Leave to cool, then slice in half lengthways.
To serve, mix the broccoli with the bulgar wheat, bulls blood salad and rocket, break the Brin d’amour over the top, garnish with the sliced red grapes, drizzle merlot vinegar over the top and then add chopped chives. Add chive flowers for presentation if desired.
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