Veggie parmesan and battered Tenderstem broccoli

Antipasti of vegetarian parmesan, battered Tenderstem broccoli with salsa rossa.

Serves: 2


  • 110 g Tinned plum tomatoes, drained
  • 2 tbsp Olive oil
  • 1 pieces Garlic Clove`, peeled and finely chopped
  • 1 pieces Fresh Red Chilli, seeded and finely chopped
  • Small bunch of basil, shredded
  • Salt and cracked black pepper
  • Vegetable oil, for deep-frying
  • 1 pieces Egg, free-range
  • 100 ml Double cream
  • 40 g Finely grated Vegetarian Paremsan style cheese
  • 200 g Tenderstem brocolli
  • Flour, for dusting
  • 1 pieces Red pepper


1. Grill the pepper whole on all sides until the skin is blackened, leave to cool for about 5 minutes.

2. With a knife, cut the pepper in half and half again.

3. Remove the seeds from the pepper and scrape away the blackened skin, chop finely and set aside.

4. Chop the tomatoes finely and set aside.

5. Heat the oil in a small pan and add the garlic and chilli. Cook for 3 minutes over a low heat until garlic starts to colour.

6. Add the tomatoes, red pepper and basil.

7. Season with salt and pepper and leave to cool.

8. Half fill a medium sized pan with vegetable oil and place on a low heat.

9. In a small bowl beat together the egg, cream and parmesan and season with salt and pepper.

10. Dust the Tenderstem in the flour and coat in the batter mix.

11. To test the temperature of the oil, put a drop of the batter mix into the oil. If the batter colours too quickly, turn down the heat. Fry the Tenderstem a little at a time so that the oil stays hot.

12. Once the Tenderstem is cooked, about 2 minutes, drain on kitchen paper and serve with the salsa rossa.


You might also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Subscribe to our weekly newsletter and get
• FREE Competitions
• FREE Digital Magazines
• HOME and FAMILY News
And much more…

You have Successfully Subscribed!