Brussels sprouts are not everyone’s favourite, in fact for some people they would come top of the least favourite vegetable. I like them, but in my latest veg box there was a bag of the little green beauties… but only I eat them, and I’m not sure mush as I like them I can get through all of the bagful!
I wondered if there might be a recipe for sprout soup, so had a little investigate, and came up with a very nice sounding dish which included pancetta, gorgonzola, creme fraiche, chestnuts, Marsala wine and duck fat… none of which I had. I looked at the method and decided to see what I did have, and create something from that…
- 24 baby sprouts, or 12 big ones, peeled, the ends cut off and sliced in half
- half a leek, green end, finely sliced
- olive oil and butter (2tbsp and 1½)
- three inches of chorizo cut into thins slices (it was a long thinnish chorizo from Lidl)
- an equal amount of black pudding (depends on the shape – I had about two inches off one the diameter of a big carrot) cubed
- a dozen or so cashew nuts – more if you like
- about 1½ oz blue cheese – I used Stilton
- 1tbsp each of cream and yoghurt
- some sherry or similar (I used a sweet one and think next time I’ll choose a drier one)
- put the chorizo and black pudding cubes and cashews in a non-stick pan and fry gently, without extra oil until cooked (difficult to overcook if the heat is low, but if they are done, turn the heat off and drain the chorizo, pudding and cashews
- gently heat the oil and butter then add the leeks, cook for just a few minutes then add the sprouts and cook them for a few minutes until they brighten up, then add a splash or two of sherry – you can always add more if it seems to be dry, but remember the sprouts will release juices
- in a small pan heat the cream, yoghurt and cheese together until it is a smooth sauce
- put the sprouts and leeks on a warmed plate, add the chorizo, black pudding and cashews, gently pour the cheeses sauce over the top
If you want to check out the original recipe which was my inspiration and nine others using sprouts:
http://www.theguardian.com/lifeandstyle/2014/dec/20/our-10-best-brussels-sprouts-recipes
Lois Elsden 