Broccoli can often taste uninspiring, especially when overcooked. But changing the cooking method and adding three simple ingredients can transform its flavour, according to chef Mike Reid.
Why boiling is not the best option
Mike Reid maintains that boiling vegetables is not the optimal approach. If boiling remains the chosen technique, he suggests using generously salted water and cooking them only briefly until tender.
A better method, the chef advises, involves blanching the broccoli for a minute or two before charring it in an extremely hot pan with garlic, chilli and lemon.
Blanching and charring explained
Blanching is a culinary technique where food is quickly boiled in water before being immersed in an ice bath to halt the cooking process. Charring means cooking food over exceptionally high heat until the exterior develops dark brown or blackened areas.
With broccoli, charring the edges while keeping the stems tender can produce a smoky, nutty taste. Mike, who shares his advice and recipes on his YouTube channel, added: "Steaming or roasting in general, both keep more flavour than boiling, because it doesn't wash into the water."
Three essential ingredients
The chef also names chilli, garlic and onion as the three ingredients he considers capable of enhancing virtually any dish. "Those are the three I couldn't cook without. Yeah, probably onion is my absolute [go-to], it goes in everything almost. Onion and garlic, I couldn't survive without it," he shared.
Mary Berry has previously revealed her secret for enhancing broccoli's taste. In her Mary Berry Everyday cookbook, she recommended stir-frying broccoli in olive oil, noting that this technique significantly improves its flavour. "Making a change from boiled vegetables, this is quick to do and very tasty. Cooked like this, the broccoli and cauliflower retain a nice crunch too," she wrote.
New podcast project
Mike and Jeremy Pang have joined forces to present their new podcast, The Two Hungry Chefs – The A-Z of Food, showcasing their love of cooking. Discussing the project, Mike said: "This series is a real celebration of everything we love about food. We've got brilliant guests, incredible ingredients and unexpected challenges, all exploring what makes food today so exciting."
"But ultimately, this is a series for everybody, not just chefs or the hospitality world. We want people who enjoy our shows to find it entertaining and accessible, pick up a few tricks along the way and, most importantly, feel inspired to be inventive, get into their own kitchens and give things a go," he added.
