Posts Tagged ‘brussel sprouts’
« Older EntriesBrussel sprout curry
Thursday, January 13th, 2011
For those that don’t really enjoy sprouts or simple need to use them up, why not try out this recipe as it’s delicious, healthy & very much better tasting than it may first sound.
Serves 2
For the ‘balti style’ sauce you will need the following:-
3 table spoons Oil
4 medium Shallots (finely chopped)
3 inch section Ginger root (mashed)
2 cloves Garlic (mashed)
2 large Tomato (deseeded & chopped)
1 table spoon Paprika
½ table spoon Turmeric
½ table spoon Cumin
½ table spoon Coriander
¼ table spoon Chilli powder
250ml Tap water
For you main vegetable dish you will need:-
3 table spoons Oil
2 large Onion (coarsely clopped)
5 handfuls Brussels sprout ( Dressed to remove old leaves & course stalks)
1 knob Butter (unsalted)
1 Handful Fresh coriander leaves (coarsely clopped)
The sauce:- • Roughly chop the ginger, garlic & onions before adding to your food processor for a quick 30 second blitz. • Empty the resultant mix into your preheated saucepan (that contains 3 table spoons of oil) & cook on a medium heat until lightly brown. • Add the tomato’s, dry spices & water to the mix before bringing to the boil. • Once boiled, reduce the heat to low, cover and allow the sauce to simmer gentle (stirring on occasion) for 30 minutes. • Remove from the heat & rest.
The veg:- • In a suitable wok/saucepan heat 3 table spoons of oil on a high heat before adding the coarsely chopped onions which you fry until lightly brown. • Reduce the heat to medium, add your sprouts, a pinch of salt & then cover to allow the contents to steam in its own juices for around 8 minutes (add a splash of tap water if your sprouts are a little old or dry!) • Give the vegetable mix a good stir & check how soft your sprouts are* before combining these with the sauce from above. • Heat the entire mix thoroughly for another 2 minutes before adding a knob of butter & Fresh coriander leaves. • A further minutes cooking, gentle stir & you are ready to serve up! Forget the knives & forks, this meal should be eaten your hands & japati bread! Depending on the age, you might need to give this stage a little longer to help them along!
Tags: brussel sprouts, chilli power, corriander, cumin, garlic, ginger, large onions, paprika, shallots, turmeric
Posted in All Recipes, Meal Suggestions | No Comments »
Mashed parsnip & sprout colcannon
Monday, November 22nd, 2010
Mashed parsnip & sprout colcannon
Ingredients
* 1½ kg parsnips , peeled
* 500g Brussels sprouts , cooked
* 25g butter
* 200ml milk
* 1 bunch spring onions , sliced
Method
1. Chop the parsnips into large chunks. Boil for 15 mins or until really soft, then use a slotted spoon to drain into a colander. Blanch the sprouts in the same pan.
2. In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions. Serve with a knob more butter. Can be chilled for up to a day, or frozen. Simply defrost, then cover and reheat in a microwave, stirring often, until piping hot.
Tags: brussel sprouts, parsnip, spring onion
Posted in Christmas, Veg Ideas | No Comments »
Brussels sprouts with pancetta
Thursday, December 10th, 2009
Brussels sprouts with pancetta
Ingredients
1kg Brussels sprouts
100g thinly sliced pancetta , cut into 2cm strips
about 4 tbsp hot goose fat
a handful of shredded sage
Method
Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.
Tags: brussel sprouts, pancetta
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Brussels sprouts with chestnut bacon butter
Thursday, December 10th, 2009
Brussels sprouts with chestnut bacon butter
Ingredients
6 rashers streaky bacon , cut into pieces
100g vac-pack chestnuts , chopped
140g butter , at room temperature
1kg small Brussels sprouts , trimmed of outer leaves
Method
Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool.
Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.
Tags: bacon, brussel sprouts, chestnuts
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Brussels sprouts with hazelnuts & brown butter
Thursday, December 10th, 2009
Brussels sprouts with hazelnuts & brown butter
Ingredients
750g small Brussels sprouts , trimmed
50g butter
50g blanched hazelnuts , roughly chopped
Method
Bring a large pan of salted water to the boil. Cook the sprouts for about 5 minutes until just done. Drain well and tip into a warmed serving dish. Meanwhile, melt the butter in a small frying pan and add the hazelnuts.
Cook until the hazelnuts start to brown, and the butter turns a deep golden brown and smells nutty. Tip the mixture over the sprouts, and grind some pepper on top.
Tags: brussel sprouts, hazelnuts
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Sausages with winter veg mash
Thursday, December 10th, 2009
Sausages with winter veg mash
Ingredients
4 sausages , regular or reduced-fat
2 parsnips
2 or 3 medium potatoes
175g Brussels sprouts
4 tbsp milk
1 tbsp wholegrain mustard
Method
Grill the sausages for 10-12 mins, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 mins. Shred sprouts, add to the pan for the last 2-3 mins and cook until all the vegetables are tender.
Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.
Tags: brussel sprouts, milk, mustard, parsnip, potato, sausages
Posted in Meal Suggestions, Veg Ideas | No Comments »
Boxing Day soup
Thursday, December 10th, 2009
Boxing Day soup
Ingredients
1 tbsp sunflower oil
1 medium onion , chopped
2 celery sticks, chopped
2 medium potatoes , about 350g/12oz total weight, peeled and cut into small chunks
1 tbsp curry paste
1.2l vegetable stock , made from a stock cube
550g leftover roasted or boiled vegetables, such as Brussels sprouts , carrots, parsnips and squash, roughly chopped
natural yogurt or crème fraîche, to serve
Method
To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well.
Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
To serve, tip the leftover veg into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.
Tags: brussel sprouts, carrot, celery, curry paste, onion, parsnip, potato, squash
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Brussels Sprouts with hazelnut & orange butter
Thursday, December 10th, 2009
Brussels Sprouts with hazelnut & orange butter
Ingredients
85g butter , softened
finely grated zest of 1 small orange
50g chopped toasted hazelnuts (you can buy these in a packet)
1¼ kg Brussels sprouts , trimmed and halved
340g packet frozen petits pois/peas
Method
Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.
Tags: brussel sprouts, hazelnuts, peas, petits pois
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Spicy stir-fried sprouts
Thursday, December 10th, 2009
Spicy stir-fried sprouts
Ingredients
500g Brussels sprouts , trimmed and halved
1 tbsp sunflower oil
1 chilli , sliced into rings
2 garlic cloves , finely chopped
large piece of fresh root ginger , cut into fine matchsticks
1 tbsp soy sauce
Method
Cook the sprouts in boiling salted water for 3 mins, then drain. Heat the oil in a wok, then stir-fry the chilli, garlic and ginger for 1 min. Add the sprouts, cook for 2 mins, then drizzle with the soy sauce. Give everything a final toss before serving.
Tags: brussel sprouts, chilli, garlic, ginger
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Brussels bubble & squeak with poached egg
Thursday, December 10th, 2009
Brussels bubble & squeak with poached egg
Ingredients
400g potatoes , cooked and crushed
200g Brussels sprouts , cooked and roughly chopped
4 eggs
2 small onions , halved and sliced
butter
Method
Cook the onions in a knob of butter until really soft. Mix with the potatoes and sprouts, season well, then form into 4 rough, flat cakes. Melt a knob of butter in a non-stick frying pan. Fry the cakes until golden and crusted on both sides. Keep warm in a low oven while you poach the eggs.
Bring a wide, shallow pan of water to a simmer, crack in the eggs then turn down the heat and leave for 6-8 minutes until cooked. Drain well, then top each cake with a poached egg and serve.
Tags: brussel sprouts, eggs, onion, potato
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