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Posts Tagged ‘Brussels sprouts’

Buttered Sprouts with Chestnuts & Bacon

Sprouts are not just for Christmas and indeed should be eaten throughout the frosty months in our opinion. We particularly like this recipe with butter, bacon bits and chestnuts – a sprout-lovers dream!

Buttered sprouts with chestnuts & bacon – serves 8 (easily halved)

  • 1.25kg Brussels sprouts, trimmed
  • 6 rashers streaky smoked bacon cut into bit-sized pieces or cubes of pancetta
  • 200g vacuum-packed chestnuts
  • 50g butter

Bring a large pan of salted water to the boil and tip in the sprouts. Return to the boil and cook for 5 minutes, then drain and run under the cold tap until cold, then drain again.

Heat a large frying pan, add the bacon and gently fry for 10 minutes until crispy. Scoop the bacon out of the pan with a slotted spoon and leave the fat behind, then add the chestnuts and fry over a high heat for about 5 minutes until they have darkened in places, then tip out of the pan.

Put the sprouts into the frying pan with a splash of water, then cover the pan with a lid and finish cooking over a medium heat for about 5 minutes or until just tender. Remove the cover, turn up the heat, then add most of the butter and sauté the sprouts for another 2 minutes. Tip in the bacon and chestnuts, season generously, then serve with the last bit of butter on top.

(Original recipe from BBC Good Food Magazine, December 2009.)

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Sprout with roasted hazelnuts

Many sprout recipes claim to be able to convert sprout-haters. Not so, they are a lost cause and not worth wasting your Brussels on. The vinaigrette dressing on this unusual sprout dish makes this more like a warm salad and it would be particularly nice with some cold roast turkey.

Roast Brussels sprouts with hazelnuts – serves 6 as a side dish

  • 50g hazelnuts
  • 450g Brussels sprouts, halved lengthways
  • 60ml extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • ½ a red onion, very finely diced

Preheat the oven to 180ºC.

Spread the hazelnuts on a baking tray and roast for about 8 minutes. Tip into a clean tea towel and give them a good rub – the skins should come off easily. Roughly chop the hazelnuts and set aside.

Toss the sprouts with 1 tbsp of olive oil, some salt and black pepper. Tip onto a baking tray and roast for 20 to 30 minutes. or until tender and starting to turn crispy at the edges. Give them a shake half way through if you remember.

Whisk the remaining olive oil (45ml) with the lemon juice, mustard and onion and season to taste.

Toss the dressing with the roasted sprouts and hazelnuts and serve warm.

(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016.)

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Roasted brussel sprouts with shallots

 

This is one of the many Brussel Sprout recipes that celebrate this much maligned veg. We think that in the right dish and cooked properly they are fab and roasting them with shallots brings out great flavours. A good autumn/winter side dish for roasted or barbecued meats.

Roasted Brussels sprouts with shallots – serves 4

  • 400g Brussels sprouts, trimmed and halved
  • 350g shallots, peeled and halved
  • 3 tbsp rapeseed oil
  • several sprigs of thyme
  • a squeeze of lemon juice

Preheat the oven to 190C/Gas Mark 5.

Put the Brussels sprouts and shallots into a large roasting dish, drizzle with the oil, season with salt and pepper and toss to coat, then tuck in the thyme sprigs.

Roast for approximately 35 minutes, giving the tray a shake half way through, until everything is crispy and caramelised.

Serve with a squeeze of lemon juice.

(Original recipe from River Cottage Veg Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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For those who eat brussels sprouts more than once a year. This is a gem of a dish that we’ve done a few times now and an easy feature in any winter meal.

Buttered Sprouts with Pancetta – to serve 6

  • 100g cubed pancetta
  • 750g brussels sprouts
  • 400ml chicken stock
  • 25g butter

Fry the pancetta in a non-stick frying pan for about 5 minutes or until crispy. Add the sprouts and cook for another minute. Add the stock and simmer for 15-20 minutes or until the sprouts are tender and the stock has reduced. Add the butter and season well but be careful with the salt, as the pancetta and stock should make this fairly salty already.

(Original recipe from BBC Good Food)

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A stir-fry of Sprouts; Brussels & Bean. A delight and a real treat as a healthy midweek supper.

Sprouts with Sesame & Spring Onions – to serve 2 (or 4 as a side)

  • 1 tbsp sesame oil
  • thumb-size piece ginger, cut into matchsticks
  • 300g Brussels sprouts, halved
  • 250g beansprouts
  • small bunch spring onions, sliced diagonally
  • 1 tbsp clear honey
  • 2 tbsp soy sauce, plus extra to serve
  • 1 tbsp sesame seeds

Heat the oil in a wok. Fry the ginger and Brussels sprouts, tossing, for 5-6 minutes, until slightly browned. Add a few tbsp water while they’re cooking if you need to stop them sticking, though the odd crusty bit will only improve things.

Add the beansprouts, spring onions, honey and soy sauce, then stir-fry for 1 minute. Sprinkle over the sesame seeds and serve with some extra soy sauce.

(Original recipe from BBC Good Food)

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Simple dishes like this show off the flavours of the ingredients so well. This is a perfect dinner party side dish. Don’t worry too much about the sprout haters – more for us!!

Buttery Sage & Onion Sprouts – to serve 8 

  • 85g butter
  • 3 onions, cut into thickish slices
  • 8 sage leaves, chopped
  • 350g Brussels sprouts
  • 200g frozen peas

Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 minutes. You want them really soft but not brown. Add most of the sage.

Meanwhile, cook the sprouts in a pan of boiling water for about 4 minutes, add the peas and cook for another minute or until just tender.

Drain, reserving splash of water, then add the sprouts to the peas and onions, along with the rest of the butter, stirring well so everything is coated in butter. Add the reserved cooking water if you think it needs it.

Season with loads of black pepper and some salt and sprinkle the reserved sage on top.

(Original recipe from BBC Good Food)

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Each time we see this recipe in Nigel Slater’s Tender Vol. 1 we salivate. We had almost forgotten about Brussels sprouts after having so many over Christmas. Just as well we caught them while still in season cause we definitely weren’t prepared to wait another year to try this. Stick a dish of these down in front of someone who doesn’t like sprouts and we defy them not to like them.

These were perfect with our barbecued striploin steaks (as ever from Tom in O’Toole’s in Glasthule village) though Nigel suggests they could also be served as a main with pasta – Jono has already swiped the leftovers to try with pasta for his lunch tomorrow!

A rich dish of sprouts and cheese for a very cold night (serves 4 as a side dish)

  • 750g Brussels sprouts
  • butter
  • 180g blue cheese – we used Colston Bassett Stilton
  • 1 tbsp grainy mustard
  • 400ml cream
  • 100ml milk
  • a handful of finely grated Parmesan

Prep your sprouts and cut them in half. Bring a large pot of water to a fast boil, salt lightly, and drop in the sprouts. Bring back to the boil and time for 3 minutes. Drain well and place them in a lightly buttered, shallow, ovenproof dish.

Crumble the blue cheese over the sprouts.

Put the mustard in a bowl and stir in cream, milk and a good twist of black pepper. Stir and then pour over your sprouts. Scatter the Parmesan over the top and bake at 180C/gas 4 until lightly coloured and bubbling (about 15-20 minutes).

Yum!!!!

 

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