This is an outstanding recipe that I found in the internet by chef Ivan Tisdall-Downs for Broccoli Stalk with Confit Egg and Blue Cheese Recipe. This recipe has a lot of steps to it but nothing is too hard to do. I did change only a few things but maybe not enough to take any credit for this recipe. I wanted my broccoli cooked instead of raw so that was one change. I thought the broccoli puree needed chives so I added that. Instead of making blue cheese dressing I just added blue cheese because the creamy extra rich broccoli puree was enough richness for me. I also didn’t have kale so I substituted cabbage and crisped it up in the microwave but I do have to admit that when you use kale like YOU SHOULD that the kale crisp will turn out tastier than my microwaved crisp cabbage. Still even with the slight changes I made this is an exceptional recipe that taste FORKING AMAZING. I do note that this recipe is A LOT OF WORK for only 4 servings…..You make this recipe when you want to make something very special. This recipe is in metric. One thing that isn’t very clear when you read the recipe is how much broccoli to use. I used two very large heads of broccoli for the whole recipe.

Ingredients for 4 servings

4 egg yolks – confit eggs

250ml neutral oil – confit eggs

500g onions – finely sliced – onion jam

75g demerara sugar – onion jam

75ml cider vinegar – onion jam

50ml water – onion jam

1 dash vegetable oil – onion jam

285g broccoli washed and fine chopped – broccoli puree

200ml heavy cream – broccoli puree

100ml whole milk – broccoli puree

77g unsalted butter – broccoli puree

1g baking soda – broccoli puree

1 pinch sea salt – broccoli puree

2 Tablespoons chives – fine chopped – broccoli puree

115g blue cheese crumbled

1 bunch of kale (I used a small head of cabbage that I microwaved the leaves crisp but I do note that crispy kale chips would indeed be better)

1 Tbsp neutral oil – kale chips

1Tbsp sugar – kale chips

1 Tbsp salt – kale chips

180g flour (this batter recipe made maybe twice as much as I needed) tempura radish

1 Tablespoon baking powder – tempura radish

250ml ice water – tempura radish

1 pinch sea salt – tempura radish

12 radishes – tempura radish

neutral oil for frying – tempura radish

2 broccoli stalks only – broccoli stalks

1 teaspoon honey – broccoli stalks

10ml apple cider vinegar – broccoli stalks

1 knob butter – broccoli stalks

sea salt to taste – broccoli stalks

remaining broccoli cut in manageable pieces for eating

Directions

Make the confit eggs. Set sous vide to 63C and carefully add yolks to a small dish and cover the yolks with oil for around an hour. If you don’t have a sous vide you will slightly over cook the eggs in the oven. Confit eggs on the oven should be done at around 150 degrees F for around 30 minutes…Good LucK.

Make the onion jam. Put a sauce pan on medium heat. Add oil and when it’s hot add the onions and cook till soft and golden. Add sugar and cook till sugar turns to caramel and then deglaze with the vinegar. Add water and cook till jam consistency.

Make broccoli puree. Melt butter in the pan and add the milk and cream. Take off heat and add the baking soda. This mixture with the broccoli gets blended till as smooth as possible. Add chives and blend some more. Add seasoning to taste.

Set your oven to 400 degrees F or 200C. Make the kale chips. Spread leaves on baking sheet and drizzle with oil. Set another tray on the top of the kale and cook it for 5 minutes. Then season with the salt and sugar. (I note that I didn’t do this step and just microwaved cabbage leaves in a lightly non stick sprayed microwavable safe bowl for 5 minutes on one side. Blotted leaves dry and turned them over and around another 5 minutes and they were crispy…They do burn easy and I did accidentally burn some)

Peel the broccoli stalks. Slice in half long ways and boil for 8 minutes (I added sea salt and cut in chunks) Then shook in ice water.

Either set up a fryer with oil to 180C or a pot on the stove with neutral oil for frying at around medium heat. Make batter. Flour, pinch salt and ice water till smooth. Batter up those radishes and fry till golden. Drain on cooling rack…Or pan lined with paper towels. Season with salt.

Get a sauce pan with a knob of butter and cook till butter turns brown on medium high heat. Add the broccoli stalks and cook till caramelized. Add the honey cook around 2 minutes and deglaze with vinegar.

While you are doing the broccoli stalks blanch broccoli crown tops in salted water till tender crisp (around 3 minutes and then shock in ice water. Season with salt and pepper.

Put this all together and sprinkle with blue cheese.

When I served this with dinner mine looked more like this.

This REALLY IS a FORKING AWSOME RECIPE!

A SPECIAL THANKS!!!!!!! To Chef Ivan Tisdall-Downs for his FORKING AMAZING Recipe so I could make this.