Broccoli and Sun Dried Tomatoes

This recipe was given to me by my friend Anthea in Cape Town, South Africa.
1 1/2lbs 700g broccoli
2 red chillies
6 cloves garlic, chopped
4 sun dried (whole) tomatoes, cut into strips
8 black olives, halved and pitted
3ozs 75 mls olive oil
1/2pt 300mls white wine
4ozs 125g pine nuts
salt and pepper
Break off the broccoli florets and cut the tender part of the stem into strips.
Half the chillies and shake out the seeds, cut into pieces.
Cover the base of a pan with a third of the olive oil. Add half the broccoli, scatter over half the garlic, sun dried tomatoes, olives, chillies, salt and pepper and half the remaining olive oil. Repeat the layer.
Pour over the wine. Cover and cook over a very low heat until the liquid has almost evaporated. Remove the lid towards the end of cooking.
Spoon into a serving dish and scatter with pine nuts.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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