Tag Archives: How to cook Brussels sprouts

Crispy, Indo-Chinese style purple Brussels sprouts

16 Dec

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Brussels sprouts, the quintessential Christmas veg. How do mine look? pretty? tempting?

I remember talking on a radio station about sprouts and we touched on the subject of the smell; some say that they smell of unpleasant bodily gasses. Some people say they hate the texture. The thing is, Brussels sprouts are delicate and kind little gems. If you overcook them, sadly you’ve lost them to awful smells and squelchy textures. Treat them tenderly , as they deserve and they will bestow silky and generous flavour with each pretty layer upon layer, upon layer…

Now, I know they can be boring if they are just boiled and smeared with butter and we and the Brussels sprouts deserve more than that at Christmas. My recipe for Indo-Chinese style Brussels is simple to throw together and offers a crispy layer that reveals some pretty punchy favours. They don’t consume the sprout like a thick sauce would remember, this more like a little juice that mingles with the sprout. It’s different, it’s fun, it tastes good. Oh and I’ve chosen to use purple Brussels sprouts, because they are pretty. Simple.

Ingredients to serve 4-6

5-6cm stick of galangal, minced
2 tbsp soy sauce
2 green chilies, finely chopped
2-3 cloves of garlic, minced
One small red onion, finely diced
Oil for deep frying
2 tbsp of a chilli sauce (I used Natco Malaysian chilli sauce)
10tbsp plain flour
3/4 cup water
5 tbsp corn flour
300g purple Brussels sprouts, washed and trimmed
Salt for the batter
A pinch of ground black pepper

Method
1. Place the Brussels sprouts in one large bowl, then drizzle on the soy sauce and chilli sauce. Add the chilies, onion, minced garlic and ginger and onion. Stir it all well to ensure proper coverage and put it in the fridge for an hour.image
2. Heat the oil for deep frying
3. To make the batter stir the plain and corn flours together well whilst dry and then add the salt and pepper and mix again. Stir in the water for make a thick batter and then check the oil is hot enough by dropping a small amount of the batter into the oil. If it sizzles and rises then the oil is hot enough.
4. Scoop and individual Brussels sprouts into the juices and onion and then quickly dip it into the batter so as not to lose the juices into the batter. Drop it I into the oil and fry until lightly golden.
5. Remove the sprouts onto kitchen paper and serve whilst they are hot and crispy.

This week I would like to link this to Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays,

This also been entered into the Four Seasons Food Challenge

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Four Seasons Food hosted by Delicieux and Eat Your Veg

 

 

Christmas curry? Malaysian inspired curry of Brussels sprouts, tofu and potatoes

2 Dec

Christmas curry? Malaysian inspired curry of Brussels sprouts, tofu and potatoes

On Christmas Day, one of the things I most enjoy eating is a good, crisp, roasted potato that is a fluffy and moist cloud on the inside. The subtle sweetness just takes me away to a land between the chippie of my childhood and a really good gastro pub that makes juicy and delicious vegetable sausages with steaming hot onion gravy.
I think I kind of enjoy the roastie banter too. My dad thinks he makes the best ones though, naturally. He does this funny thing of squashing them just before they are ready.

The sprouts though. Some of us love them (like me) and some won’t even give them a friendly prod at Christmas. As a result, we always have loads of them knocking around in the bottom drawer of the fridge. I love the Brussel sprout with its many layers, pretty like a flower. I love that they are silky, they soak up juices between those layers and I love that they are in season.

This curry is one of those that warms the tummy and keeps it flickering and teases the taste buds. It’s a glowing bowl of aroma and an utterly balanced dish for the senses. It looks mor complicated than it is…once you’ve made the curry paste, it’s very, very straightforward. What you get is a heat, sweetness and zing. You get the perfumes from star anise, kaffir lime leaves and some wonderful lemongrass. The great thing is that the potatoes, Brussel sprouts and tofu soak up all these juices.

It’s a Malaysian inspired dish. There are so many varieties of a Malaysian curry, even the term Laksa refers to plentiful variety. This is my way…give it a go.

Ingredients

One pack of firm tofu, drained and cubed into 3cm chunks
3 tbsp ground nut oil
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp coriander seeds
1 star anise
1 stick of cinnamon
2 medium potatoes, cut into 3-4cm chunks
200g Brussel sprouts, trimmed and halved
1 can of coconut milk
2-3 kafir lime leaves
300ml water
1/2 tsp ground turmeric
Salt to taste
1 tbsp lime juice

For the paste

5-6 small shallots
2 red chilies
1.5 inch galangal
2 cloves of garlic
2 sticks of lemongrass
1/2 tsp turmeric
1 tbsp ground nut oil

Method

1. Shallow fry the tofu in 1 tbsp oil in a non-stick pan until they are lightly golden. Remove onto kitchen paper.
2. Make a paste by grinding together the ingredients for the paste, it should be smooth.
3. Heat 2tbsp oil in a pan and add the cumin, coriander, star anise cinnamon and lime leaves and heat through for a minute.
4. Stir in the curry paste and on a low flame, cook for 4-5minutes until the oil is absorbed into the paste.
5. Introduce the potatoes, sprouts and tofu and mix gently.
6. Add the coconut milk and water as well as the lime juice.

Serve hot with rice.

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