Recipe: Tenderstem with Hazelnut & Orange Butter (From Sutton Guardian)

Recipe: Tenderstem with Hazelnut & Orange Butter

9:10am Saturday 1st December 2012 in Freetime

Serves 4 as a side

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need:

40g blanched hazelnuts
Zest of 1 small orange
70g unsalted butter, softened
Freshly ground black pepper & sea salt to taste
400g Tenderstem

What to do:

1. Toast the hazelnuts in a dry frying pan until they are golden brown and smell deliciously nutty. Take care not to burn them - they will only take a minute or two to cook. Tip into the centre of a clean tea towel and cover. Gently crush with a heavy rolling pin or the base of a saucepan. Don’t over crush – it’s nice to have a few bigger bits in the butter.

2. In a small bowl, using the back of a fork, work the hazelnuts and orange zest into the butter. Season to taste with freshly ground black pepper and sea salt. Scrape the butter onto a piece of cling film and roll into a log. Chill for an hour or so to firm up. The butter can be made several days in advance and stored in the fridge.

3. When you are ready to eat, steam the Tenderstem for 3 to 4 minutes until tender but with a little bite. Drain and tip into a warm serving dish. Dot with slices of the hazelnut and orange butter and serve immediately.

Submitted by www.tenderstem.co.uk