at Wednesday, December 21, 2011
I’ve been watching twitter this week and seen a lot of people complaining about Brussel Sprouts. I have to say I love them but they are a strong flavouring so if you do have to have them this Christmas why not jazz them up? They’re a bit much to have boiled and shoved on the plate next to a turkey or ham so why not make it worth while?
Heres a selection of some of my favourite ways with this little cabbages.
1 cup chicken broth
1/3 cup white wine or additional chicken broth
4-1/2 teaspoons butter
1/4 teaspoon white pepper, divided
2 packages (10 ounces each) frozen brussels sprouts
1/4 teaspoon salt
In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper. Yield: 6 servings.
Bubble & Squeak Cakes – Gordon Ramsey
1kg floury potatoes , quartered (I use King Edward)
500g Brussels sprouts , trimmed
50g plain flour , seasoned with salt and pepper
olive oil , for frying
Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.
Orange & Sprouts
750g Brussels sprouts , trimmed and halved
1 orange , zested and juiced
Tip the sprouts into a deep frying pan with a lid along with a knob of butter and the orange zest and juice.
Bring to a bubble then put the lid on, turn the heat down and cook the sprouts for 8-10 minutes or until tender. Shake the pan so they don't catch. Season well.