Brussels Sprouts with caramelised onions and almonds

Serves 3-4

100g butter
1-2 onions, peeled and finely sliced
400g Brussels sprouts, peeled and finely shredded
75ml vegetable oil
100g blanched almonds
Pinch of salt
Freshly ground black pepper

Melt 75g butter in a large saucepan and gently sweat the onions for 8-10 minutes until softened and caramelised. Set aside on a plate. Blanch the sprouts in a pan of boiling water for 1 minute, drain well and refresh under cold water.
Heat the oil in a further saute pan and add the almonds, fry gently for a few minutes until lightly toasted.
Melt the remaining butter in the large saucepan and sweat the sprouts for 3-4 minutes, tossing, until just softened. Stir in the onions and almonds. Season with salt and pepper and serve at once.

 

Brussels Sprouts with Carrots and Almonds

Serves 3-4

1 tbsp butter
150g Carrots, finely sliced
400g Brussels sprouts, trimmed and quartered
1 tsp brown sugar
2 tbsp chopped fresh parsley
¼ tsp salt
Black pepper to taste
1 tbsp sliced almonds, toasted

In a frying pan melt the butter over a medium-high heat and sauté the carrots for about 5 minutes. Reduce the heat to medium and add the sprouts and sauté for a further 7 minutes or until the sprouts are tender. Add the parsley, sugar, salt, pepper and almonds, stir, then cool until the sugar melts stirring constantly.

Crunchy Brussel Sprouts

30g fresh brown breadcrumbs
400g Brussel sprouts, trimmed
1 tbsp butter
1 tbsp olive oil
1 garlic clove, peeled and finely chopped
½ tsp chilli flakes

Preheat the oven to gas mark 5, 190c or 375f.
Spread the breadcrumbs on a non-stick baking tray and bake for 10-15 minutes until crispy.
Meanwhile heat a pan of water, bring to the boil and add the Brussel sprouts and cook for 4-5 minutes, then drain.
Heat the oil in a large pan and fry the garlic and chilli flakes for 1-2 minutes. Add the Brussel sprouts to the pan with the butter and toss together.
Transfer to a serving dish, sprinkle over the breadcrumbs and serve immediately.

 

Garlic and Almond Brussel Sprouts

Serves 4 as a side dish

350-400g Brussels sprouts
1 tbsp Olive oil
2 cloves garlic
1/2 tsp nutmeg, grated finely
100ml double cream
Salt and pepper to taste
Handful of flaked almonds

Wash the sprouts, slice them in half and dry them thoroughly. Peel and crush the garlic.
Heat the oil in a frying pan. Add the garlic, cook, stirring often until soft, don’t let the garlic burn or it will become bitter.
Add the sprouts and stir well, cover and cook for 5 minutes, stirring. When the sprouts are just softened, add the almonds, grated nutmeg, salt and pepper. Stir well.

 

Stir Fried Ginger Sprout Tops

1-2 sprout top, any sprouts can be removed and used later.
2-3 tbsp sunflower oil
1 tsp finely sliced fresh ginger
1 clove garlic, peeled and finely diced
½ tbsp, or to taste good quality soy sauce.

Wash the sprout tops, remove the leaves from the stalk and discard any tough lower ones and place in a colander. Wash thoroughly.
Place a large non-stick frying pan or wok over a medium to high heat. Add the oil, once it is hot add the ginger. As soon as it begins to sizzle and turn a golden brown colour add the garlic, followed by the wet leaves. It will spit and splutter, as soon as the noise subsides and the leaves begin to wilt mix in the soy sauce and serve immediately.

Stir Fried Sprouts with Chestnuts

Serves 4

400g Brussels sprouts
2 tbsp sunflower oil
2 tbsp vegetable stock or water
200g vacumn packed chestnuts, halved
Salt and freshly ground black pepper

Trim the sprouts and cut in half. Heat the oil in a large wok or frying pan. Stir-fry the sprouts for 1-2 minutes.
Add the stock and continue cooking for a further 2 minutes. Add the chestnuts and cook for another 3-4 minutes or until the sprouts are just tender but still bright green and crunchy. Season well to taste. Serve immediately.

Golden-Crusted Brussels Sprout

 

Serves 4

 

24 Brussels Sprouts

1 tbsp olive oil, plus more for rubbing

Fine-grain sea salt and freshly ground black pepper

¼ cup grated cheese, Parmesan, Gouda or Gruyere are very good

 

Wash the sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from the stem to the top and gently rub each half with the oil.

Heat 1 tbsp olive oil in a frying pan or skillet over a medium heat, don’t overheat or the outsides of the sprouts will cook too quickly. Place the sprouts in the pan flat side down, sprinkle with a couple of pinches of salt, cover and cook for approx. 5 minutes.

Once just tender, turn up the heat and cook until the flat sides are deep brown and caramelised. Toss around to get some browning on the rounded side.

Season with more salt, a few grinds of pepper and a dusting of the grated cheese. Serve immediately.

Brussels Sprouts and Thyme Soup with Crispy Pancetta

 

Serves 4-6

 

2 Onions, peeled and chopped                                               

600g Potatoes, peeled and chopped                                   

2 Garlic cloves, peeled and crushed                        

Grated nutmeg                                                              

142ml Single cream                                                  

6 rashers pancetta, grilled and crumbled (optional)

40g Butter

2 sprigs fresh Thyme

400g cooked sprouts halved

1 litre Chicken or vegetable stock

310ml whole milk

 

In a large pan melt the butter and cook the onions for 6-8 minutes, add the potatoes, thyme sprigs and garlic and cook for 5 minutes. Add the cooked sprouts, a little grated nutmeg and the vegetable or chicken stock. Simmer for 25 minutes, remove the thyme and stir in the cream and milk. Cool for 10 minutes and then blend or liquidise until smooth.

Reheat and season the soup, ladle into bowls and serve with the crumbled pancetta on top