steamed broccoli
10 minutes
Prep time
8 minutes
Cooking time
6 Servings


400g broccoli, broken
into small fleurettes
200ml sunflower oil for frying
3 long red chillies,
sliced into thin rounds
3 cloves garlic, finely sliced



1 lemon, using the
juice and finely grated zest
100ml garlic oil
20ml (1 tablespoon)
Yuzu juice
60ml olive oil
Murray River Sea Salt
to taste


  1. Place the broccoli on a perforated steam tray and Steam
    at 100°C for 3 minutes. Cool quickly by placing in a bowl
    of iced water for 1 minute, or until cool.
  2. Heat oil over medium heat, Induction setting 6, to 170°C.
  3. Deep-fry the garlic slices for 2-3 minutes or until golden and
    crisp. Drain on paper towel.
  4. Deep-fry chilli slices until deep red colour and crispy. Drain
    on paper towel.
  5. Whisk all dressing ingredients together and season well
    with salt.
  6. Combine the broccoli with chilli, garlic and dressing.
    Toss well and serve immediately.

Hints and tips

  • Yuzu is a Japanese citrus fruit, Yuzu juice can be purchased
    from Japanese grocers.
  • A mixture of lemon and lime juice may be used as a substitute
    for Yuzu juice if desired.


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