NOT JUST FOR CHRISTMAS
I LOVE THOSE WIDELY-LOATHED LITTLE GREEN GUYS! A trip to New York last Autumn opened my eyes to the glory of the brussel sprout and made me realise how wrong we Brits get it. Brussel sprouts, like broccoli and other brassicas, contain sulforaphane which is thought to have anticancer properties. Boiling them to death in the old fashioned way reduces the sulforaphane, makes them taste horrible and produces a nasty sulfur like smell. Try stir frying them on a high heat ... this recipe is SO good! Works well with roast chicken .. Don't save them for Christmas day!
AMAZING CHRISTMAS SPROUTS
Warm two glasses of port in a small pan and soak 4 dried figs per person so that the liquid is just covering them. Bring briefly to boil and leave to soak.
Cut off the ends of the sprouts and take out the outer leaves. Reserve for sprout chips (see later). Cut the sprouts in half and marinate in a glug of balsamic and 1 tbsp of pomegranate molasses.
Cut a banana shallot (1 per person) in strips (about 2 cms wide) and fry until soft and sweet. Put to one side.
Cut and fry some smoked streaky bacon (around 3 rashers per person) until crispy. Add to the shallots and save for later.
Heat up some oil in a frying pan until it’s hot and stir fry the sprouts on a high heat until they’re charred and caramelised. Stir through the shallots and bacon and warm with the sprouts. Cut the figs in the half and arrange on a platter amongst the spouts. Sprinkle with pomegranate seeds and toasted hazelnuts or pecans.
Try this with miso paste, honey, spring onions, shredded kale and toasted cashews or peanuts.
Don't throw away the outer leaves - make them into little crisps ...
Mix the outer leaves of about 20 sprouts with 3 tsp nutritional yeast flakes, 1 tsp of agave syrup, a dash of olive oil, a pinch of salt and lay out on a baking sheet so they’re not touching. Dehydrate in the oven on a low heat (70c) for two hours until they're crispy and dry. They do disintegrate and shrink a little.