|Broccoli, on the stem||5 stalks|
|Full-fat Greek yogurt||2 cups|
|Keen's Dry Mustard||2 tbsp|
|Club House Cumin, Ground||2 tbsp|
|Club House Coriander Seed, Ground||1 tbsp|
|Club House Curry Powder||1 tbsp|
|Club House Turmeric, Ground||1 tbsp|
|Dried Currants||1/2 cup|
|Olive Oil||1/4 cup|
|Mint, picked||1/3 cup|
|Dill, picked||1/3 cup|
|Cilantro, picked||1/3 cup|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
This recipe was created for Club House for Chefs by: David Sider, Executive Chef of The Restaurant at Redstone Winery in Beamsville, Ontario.
For the Keen's Mustard: Whisk the Keen's Dry Mustard with water (125ml) to form a thick mustard paste.
For the Yogurt: Combine mustard, cumin, coriander, curry powder, turmeric and yogurt. Season to taste with salt and pepper. Add the remaining water (125ml) to make a pourable marinade. Set aside for a minimum of one hour to mellow the taste of the mustard.
For the Charred Broccoli: Cut the broccoli into halves or quarters lengthwise. Cook for one minute in salted boiling water. Immediately after, chill the broccoli in ice water. Dry well and reserve for use. Toss the broccoli in the mustard and yogurt marinade and preheat grill to 450°F. Grill the broccoli until fully cooked and charred. Remove from the heat.
For the Dried Fruit: Combine raisins, currants, olive oil, mint, dill, and cilantro. Reserve at room temperature.
For Assembly: Plate broccoli and top with dried fruit and excess yogurt mixture.