INGREDIENTS
Dressing
2 preserved lemon wedges
2 green chillies
2 shallots
2 tsp coriander seeds
60ml chardonnay vinegar
160ml olive oil
Sea salt flakes and ground black pepper
Broccolini
4 bunches broccolini, trimmed
METHOD
Dressing
- Remove flesh from the preserved lemon and finely dice the skins.
- Remove the seeds from the chillies and finely dice.
- Peel the shallots and finely dice.
- Toast the coriander seeds and coarsely grind in a mortar and pestle, leaving some texture.
- Mix all the dressing ingredients and season to taste. This dressing can be made a day in advance.
Broccolini
- Place the broccolini in a perforated steam container. Place in the steam oven and Steam at 100°C for 1 minute, or until tender.
To serve
- Mix the broccolini with a little dressing and serve on a share plate.
- Drizzle with a little more dressing and serve immediately.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
