Tenderstem with Hazelnut & Orange Butter
Hazelnuts & oranges are both classic Christmas staples and this recipe uses both these flavors to create a delicious modern side dish.
Serves: 4 as a side
Preparation time: 10 minutes
Cooking time: 10 minutes
40g blanched hazelnuts
Zest of 1 small orange
70g unsalted butter, softened
Freshly ground black pepper & sea salt to taste
- 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.
- 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.
- 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.