500g broccoli heads, cut lengthwise into quarters
2 tbsp sunflower oil for frying
100g macadamia nuts (whole or pieces)
250g vegetable stock
25g stale bread, crusts removed
½ brown onion, evenly diced
1 tbsp sunflower oil
2 garlic cloves, crushed
Large pinch saffron threads
80 ml olive oil
20 g extra macadamia nuts for garnish
To make the macadamia sauce, first soak the macadamias overnight in the vegetable stock.
The next day, heat a small pot over medium low heat and add the sunflower oil, then onion and stir constantly so as not to add any colour. After 3 minutes of cooking add the garlic cloves and continue to stir - again looking to cook without adding colour. After 2 minutes add the bread and saffron and cook for another 30 seconds. Once the saffron has become fragrant, add the stock/macadamia mix and bring to a gentle simmer, stirring occasionally.
Once the nuts have softened, remove from the heat, place in a food processor/blender and allow to cool slightly. Turn on the processor and slowly drizzle in the olive oil. The final consistency should be thick but still pourable. Season to taste and keep somewhere warm.
Preheat oven to 230C. To roast the broccoli, bring a large pot of salted water to the boil and blanch the broccoli for two minutes. Pat dry and drizzle liberally with olive oil. Place on roasting tray and roast for 10 - 15 minutes or until golden brown/black patches start to appear. Brassicas (Cabbage, Broccoli, Cauliflower, Brussels sprouts etc) all take on a sweetness when burnt slightly.
Place charred broccoli on the plate and drizzle with the warm macadamia sauce. Grate or crumble additional toasted macadamia nuts just before serving.
Recipe Credit: Wayde Drummond
Photography Credit: Jess Wyld