Have you ever seen this vegetable in the supermarket? Doesn't it look like something that just crash-landed from space? I love it! It turns up in our veg box deliveries from time to time, and we've always just treated it like broccoli and thrown it in stirfries. This time, however, we thought we'd branch out and try something new.
Riverford recommended roasting the romanesco for about twenty-five minutes until soft, and then tossing it with some chopped sundried tomatoes and olives (full recipe here). We had to improvise (as always, we didn't have all the ingredients we needed, and we are much too lazy to walk to the shop), so we omitted the olives and the breadcrumbs. The roasted romanesco got covered with a tomato-and-garlic paste that we'd thrown together in a small saucepan, and cooked down until soft.
We wanted an oven-based dish to serve alongside the romanesco, to minimise on effort. Since we haven't eaten chicken in forever, I decided to make some spicy drumsticks, which are quick to do and big on flavour.
Spicy Chicken Marinade (for 2 people, ie, 4 drumsticks)
2 teaspoons hot smoked paprika
1 teaspoon ground cumin
4 cloves garlic
Olive oil, to coat
Pound the garlic cloves with the spices and then add enough olive oil to make a thick paste. Place your drumsticks in an ovenproof dish and smother with the marinade. Leave in the fridge for 30 minutes (or longer, if you have time).
These will take about 30 minutes to cook at 180 degrees.
If you like spiciness, you can serve the leftover marinade in a little pot and dip some bread into it. This is what Franklin the rabbit would recommend, and he's a bunny of excellent taste.
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