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Posts Tagged ‘Brussels sprouts’

Pan-fried sprouts with soy & hazelnuts

Here’s something different to try if you’re running out of Brussels Sprout inspiration. We’re a bit over the bacon and chestnut embellishments – they all seem a bit too Christmassy now.

Pan-fried sprouts with bay, soy, hazelnuts and sherry vinegar – serves 4

  • 20g butter
  • 1 tbsp olive oil
  • 300g Brussels sprouts, remove the outer leaves and halve them
  • 3 bay leaves
  • 50g hazelnuts, chopped
  • 2 tbsp soy sauce
  • 3 tbsp sherry vinegar
  • 1 tbsp honey
  • parsley, to serve

Heat a large frying pan over a medium-high heat. Add the butter and oil when the frying pan is hot. When the butter sizzles, add the sprouts and bay leaves, and shake to coat in the fat. Turn the heat down a bit and fry for 4-5 minutes or until starting to colour.

Add the chopped hazelnuts and toast for 2-3 minutes or until everything has turned golden, add a splash of water if browning too quickly.

Add the soy sauce, sherry vinegar and honey. Continue to cook until the heated through and the sprouts are tender.

Scatter some parsley over to serve if you have it.

(Original recipe by Thomasina Miers in the Guardian, 10th December 2019.)

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Vegan Achari Brussels Sprout Curry

Sprouts are not just for Christmas. They’ll be around for ages yet and we love them. This is also a useful dish for those choosing a spell of Veganism. Serve with yoghurt (non-dairy if you wish) and naan breads.

Wine Suggestion: tonight we opened a German white lager, the Grevensteiner Naturtrübes Helles. A slightly cloudy and smooth beer with fruit hints and a refined malty touch. This has character and roundness and is a good foil to the curry and a compliment to the Brussels.

Vegan Achari Brussels Sprout Curry – serves 2

  • 750g brussels sprouts, trimmed and quartered or halved depending on size
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds
  • rapeseed oil
  • 1 onion, diced
  • 2cm piece of ginger, peeled and finely grated
  • 3 garlic cloves, peeled and crushed
  • 2 green chillies, very finely chopped
  • 1 x 400g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • 1½ tsp salt
  • 1-2 tbsp lemon juice

Bash the mustard, cumin, coriander and fennel seeds together in a mortar as finely as you can, then stir in the nigella seeds.

Heat a large frying pan, then add 2 tbsp of oil. When hot, add the onion and fry for 5 minutes before adding the spice mix, then continue to cook for another 5 minutes or until the onions are soft and browning. Stir in the ginger, garlic and chilli and cook for a few minutes more.

Add the tomatoes, tomato purée and the salt, then cook for 15 minutes. Add 400ml water and the sprouts, cover with a lid and leave to simmer for until just tender – start checking after 12 minutes. Remove from the heat and season with lemon juice before serving.

(Original recipe by Meera Sodha in The Guardian, Saturday, 21 December 2019.)

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Brussel sprout & smoked cheese gratin

We need no encouragement to eat more Brussels sprouts, but we will certainly be making this dish again from Nigel Slater’s Greenfeast. It is super indulgent and would work well in small portions as a side dish – though we just had huge platefuls for dinner.

Wine Suggestion: A fresh and young Chardonnay with a hint of oak  would be our choice. Tonight the Domaine Ventenac, Les Dissidents Préjugés from Cabardès in the Languedoc, made in large oak barrels (20hl) and grown on clay; crisp with mineral textures and a round vibrant core. A wine to help break the prejudice some people have for this grape.

Brussels sprouts, smoked mozzarella and dill – serves 3 (or more as a side dish)

  • 300g Brussels sprouts, trimmed and shredded
  • 40g butter
  • 2 tbsp olive oil
  • 15g dill, chopped
  • 250g smoked mozzarella, cut into thick slices
  • 250ml double cream

FOR THE CRUMBS:

  • 40g butter
  • a handful of coarse breadcrumbs
  • 3 tbsp chopped dill

Heat the oven to 200ºC/Gas 6.

Warm the butter and olive oil in a shallow pan, then add the sprouts and cook for 2 minutes. They should turn bright green. Stir in the dill and season with black pepper.

Put half the sprouts in a baking dish and add most of the mozzarella. Put the rest of the Brussels sprouts and cheese over the top.

To make the crumbs: warm the butter in a shallow pan, add the crumbs and cook until golden, then stir in the dill. Pour the cream over the sprouts and cheese and top with a layer of breadcrumbs. Bake for 25 minutes or until browned and bubbling.

(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 2019.)

 

 

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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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Because we had pancetta, chestnuts and parsley that needed to be used in the fridge we thought we’d try out our first festive side of the season.

The result … yum!

  • Cook 500g of brussels sprouts in boiling water for around 5 minute or until cooked.
  • Meanwhile cook 125g pancetta in a little bit of vegetable oil until bronzed and crisp.
  • Add a large knob of butter and 100g cookedchestnuts – squashing the chestnuts to break them up a bit.
  • Add 25ml Marsala and reduce to a syrup.
  • Add the drained Brussel Sprouts, toss and add some parsley and lots of black pepper.
  • Enjoy.

Credit to Nigella – recipe from Feast.

Jono

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