Brussels Sprouts

BRUSSELS SPROUTS

A member of the cabbage family. Brussels sprouts are thought to be native to Belgium, specifically to a region near its capital, Brussels, after which they are named.

Brussels sprouts are a traditional winter vegetable here in the UK. They have a distinctive flavour and texture, and they are most popular at Christmas where they are served as an accompaniment to the roast turkey.

Brussels sprouts are grown on thick stalks and resemble tightly packed mini cabbage heads. If you buy them, get them while still attached to the stalk for maximum freshness. Good Brussels are firm, compact, and vivid green. Smaller sprouts have the sweetest taste.

BRUSSELS SPROUTS & CHESTNUTS
Always a must at my Christmas dinner table. Its Traditional!
~ Serves 4 - 6

350g fresh chestnuts
salt and pepper
700g Brussels sprouts, trimmed
25g butter

With the point of a small sharp knife, make a small cut on the flat side of each chestnut. Bake the nuts in their skins in the oven at 200°C/ 400°F / mark 6 - for 20 minutes, then peel them, do this while they are still warm, this will make them easier to peel.

Meanwhile, cook the Brussels sprouts in boiling salted water for 8-10 minutes until just tender. Then drain. Over a high heat, toss the chestnuts and Brussels sprouts with the butter and pepper to taste, until the butter has melted. Place into a serving dish and serve at once.

A GRATIN OF GREENS
Brussels Sprouts and sweetheart Cabbage in a Gratin are just wonderful!
They have never tasted so good as when they are turned golden and crispy at their tips, and with lashings of cheese. Lovely served with a seared steak or roasty beef dinner. Or just served on its own, makes a lovely supper. ~Serves 4

2 sweetheart or ponited cabbages, outer leaves discarded & base trimmed
500g Brussels sprouts, bases trimmed & halved downwards
1 red onion, peeled, halved & thinly sliced
3 tbsp olive oil
Sea salt & Black pepper
200g Dolcelatte cheese, diced

Bring a large pan of salted water to the boil. Cut the sweetheart cabbage into thin wedges, leaving them attached by the central stalk at their base. Add the cabbage and the sprouts to the pan and bring back to the boil. Cook for about 3 minutes, then drain really well in a colander.

Preheat the oven to 220 fan 240 C / GAS 9.
Arrange the cabbage and sprouts along with the red onion in a large roasting
tin. Drizzle over the olive oil, season and roast for 25 minutes, stirring halfway through and mixing in the cheese, return to the oven for further few minutes until cheese has melted, then serve.

Sometimes brussels need a little something else to make them more appealing.
Sautéed brussels with almonds and chilli is an another good way to serve them, gives them a nice kick!

Trim some small brussels sprouts. Melt a little butter and olive oil in a saute pan. Add the sprouts and half a red chilli sliced, or add some chilli flakes to taste. Add 1 tbsp white wine vinegar and cook over a medium heat. Keep giving the pan a good shake to stop them over cooking. Take of the heat whilst they are still crunchy and throw in some toasted almonds. Season well with salt & pepper and serve.