I wanted to share some favourite Brussels sprout recipes to help liven up this traditional Christmas side dish vegetable. This is a love-hate thing and a controversial vegetable. Some people really do hate them. I certainly used to but cooking them well makes such a difference. They are often cooked very badly, by which I mean basically cooked for too long.
Traditional Brussels sprout recipes tended to suggest boiling until soft and squidgy. I even know quite a few people who like them like that. But when cooked for too long, they become mushy and - well basically quite smelly. Like many other brassily vegetables (cabbage is another guilty vegetable) they eventually emit an unpleasant sulphurous odour which also adds a bitter undertone when eaten. But there is no need to cook them for so long. They are delicious when firm and can even be eaten raw in a salad.
Choose sprouts with bright green leaves. As they lose their freshness, the outer leaves start to yellow so try to avoid vegetables with yellow outer leaves. Smaller sprouts are more fiddly to prepare but do have the best flavour so these are the ones I go for. Whatever size you choose, I think it's best to use sprouts that are roughly the same size so that they cook evenly.
It takes about 6 minutes but will vary depending on their size. I love them this way just sprinkled with a little sea salt and black pepper but for a special meal, here are a few more interesting Brussels sprout recipes. Whichever way you cook them, Brussels sprouts are best served as soon as they are cooked. They cool fast and their texture seems to droop quickly too.
My favourite of all Brussels sprout recipes, for this dish I like to pan-fry the sprouts until just tender, then toss them with buttery, crunchy, golden sliced almonds. Cooking them quickly in a pan with olive oil transforms them to a vibrant green. The flavour is sweet but slightly charred with a tender but still crisp texture.
500g/1lb Brussels sprouts
2 tablespoons of olive oil
1 tablespoon of butter
2/3 cup/50g flaked or slivered almonds
Prepare the sprouts as normal and cut them in half. Heat the oil in a large pan, add the sprouts and stir fry for two minutes until they take on a deep green colour.
Stir in 2 tablespoons of water, some salt and pepper and bring to the boil. Cover the pan and cook the Brussels sprouts for a another 3 minutes.
In a separate pan, melt the butter and gently cook the almonds until they start to become golden. Pour the almond mix over the Brussels sprouts and gently stir through. Divine!
1 garlic clove, crushed
1 teaspoon of grated ginger
150mls/2/3 cup/5 fl oz sunflower oil or peanut oil
2 tablespoons of sesame oil
80mls/1/3 cup/2.75 fl oz soy sauce
2 tablespoons of rice vinegar
1 small carrot, grated
1 small green bell pepper or ½ a large
2 tablespoons of chopped fresh coriander, cilantro or flat-leaf Italian parsley
2 tablespoons of toasted sesame seeds
Make the dressing by whizzing together the tahini, garlic, ginger, sunflower and sesame oil, soy sauce and vinegar in a food processor. I like to make this dressing with a food processor or blender because it gives a nice thick and creamy texture but you can just whisk the ingredients together if you prefer. You'll get about 300mls or 1¼ cups of dressing.
Sprout Beans?
It's easy and quick to do at home. Many people wonder how to sprout beans and assume it's a lot of trouble. In fact it couldn't be easier. However some seeds are difficult to sprout the old fashioned way so if you love sprouts, an automatic sprouter is a great buy for the sheer variety they offer. An automatic sprouter can also allow you to very easily grow your own wheat grass.
Whatever way you do it, sprouting beans yourself means sprouts that are fresher, tastier, cheaper and full of nutrients compared to the expensive supermarket varieties. So if you want to know how to sprout beans, read on. Here are some simple steps to home sprouted beans.
You will need:
• A few tablespoons of dried beans, lentils or seeds. I usually use lentils (whole, not split), mung beans or chickpeas (garbanzo beans). These tend to be easier to sprout. You can also use alfalfa or sunflower seeds. Mung beans seem to be the easiest beans of all to sprout so you might want to start with those.
If you can, buy seeds or beans that are sold specifically as sproutable. There are some excellent sprouting mixes available which I think are well worth buying. They tend to be easy to sprout and can give you a wonderful variety of sprouts. Try the Broccoli and Friends Mix for a really nice blend of broccoli, alfalfa, radish and clover sprouts.
• A clean large glass bowl with a capacity of about 1 litre or 2 pints. Bigger is OK.
• Some cheesecloth, muslin or a light, clean tea-towel.
• An elastic band (this makes rinsing easier but it's not essential)
Get sprouting:
1. Put enough beans in the base of the bowl to cover the base. Cover with warm water and leave to soak overnight.
2. Drain the water, rinse and drain again.
Now cover the bowl with the cheesecloth or muslin and secure it with the elastic band.
3. Rinse the beans twice a day for 3-5 days. Don't bother removing the cloth when you do this. You can rinse and drain the beans through the cloth.
After 3-5 days you should have a bowl of delicious and crunchy bean sprouts. You need to use them within a day or two to keep the crunch and the vitamin content.
Uses:
Now you know how to sprout beans, it's time to get eating. They are great in stir fries, sandwiches and salads. They are also packed full of protein, B vitamins and vitamin C so there's no excuse.
Recommended...
I really like the Easy Sprout Sprouter. Simple to use and inexpensive, this is a really easy and effective way to sprout beans. The sprouter uses heat from sprouting seeds to circulate fresh air. You can also use it to conveniently store your sprouted beans in the fridge.
Sprout bean salad
3 cups fresh mung bean sprouts
1 pinch turmeric
1 green chili peppers or 1/2 jalapeno, finely minced
1 medium onion, finely chopped
1/2 minced tomato, seeds and juice removed
2 tablespoons fresh lemon juice
1/2 teaspoon sugar (optional)
1/2 teaspoon salt
1 large pinch fresh ground pepper
1 -2 tablespoon chopped cilantro
Directions:
1
Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
2
Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
3
Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.
Rice & LentilsNothing fancy but cheap, nutritious and tasty.
And you could just serve it as just as it is if the fridge is bare and you need to rely on the store cupboard. Then again, it's nice to mix together a quick salsa to serve on top if you can. It adds a zing and some freshness to the plate. Alternatively, any standard Mexican accompaniments will work here, including tacos or tortilla chips.
170g/1 cup brown lentils
375g/2 cups of basmatic rice
1 teaspoon of ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 small finely chopped white onion
2 garlic cloves, crushed
1 litre/4 cups water
For The Salsa
2 cups/300g of chopped tomatoes
2 avocados, diced
juice of one lime
Large crushed garlic clove
dash of chili sauce
Tacos, tortilla chips to serve if you like!
Place all of the lentils and rice ingredients into a large saucepan. Bring to the boil, turn the heat right down and cook undisturbed for 25 minutes. Leave to stand for about 5 minutes or so, then fluff up with a fork and serve. Mix of the salsa ingredients together in a small serving bowl. Serve the rice and lentils on plates with the salsa scooped over the top!
Green chick pea (you can find it in any Indian grocery store) i buy frozen.
Green chick pea salad
Ingredients
•Dry green Bengal gram ( hara chana),soaked overnight 1 1/2 cups
•Onions,chopped 2 medium
•Tomatoes,chopped 2 medium
•Green chillies,chopped 2-3
•Fresh coriander leaves,chopped 2 tablespoons
•Black salt (Kala namak) to taste
•Roasted cumin powder 1 teaspoon
•Chaat masala 1 teaspoon (optional)
•Red chili powder 1/2 teaspoon
•Lemon juice 2 tablespoons
Method
Pressure cook soaked green chana in three cups of water till two to three whistles or till done. Transfer them into a kadai and simmer till all the water evaporates. Take the hot chana in a bowl. Add onions, tomatoes, green chillies, coriander leaves, black salt, roasted cumin powder, chaat masala, red chili powder and lemon juice and mix well. Serve immediately.
Traditional Brussels sprout recipes tended to suggest boiling until soft and squidgy. I even know quite a few people who like them like that. But when cooked for too long, they become mushy and - well basically quite smelly. Like many other brassily vegetables (cabbage is another guilty vegetable) they eventually emit an unpleasant sulphurous odour which also adds a bitter undertone when eaten. But there is no need to cook them for so long. They are delicious when firm and can even be eaten raw in a salad.
Choosing Brussels Sprouts
Choose sprouts with bright green leaves. As they lose their freshness, the outer leaves start to yellow so try to avoid vegetables with yellow outer leaves. Smaller sprouts are more fiddly to prepare but do have the best flavour so these are the ones I go for. Whatever size you choose, I think it's best to use sprouts that are roughly the same size so that they cook evenly.
To Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and pull off any outer leaves that are yellow. If they are quite large, you can half them. Wash them well. Traditionally, a cross is often cut at the base of each sprout to ensure even cooking. My grandmother did this religiously but, I have to admit I don't bother and don't find that I have any problems.Basic Instructions For Cooking Brussels Sprouts
Place the Brussels sprouts in a pot. Just barely cover them in boiling water and cook for about 4-6 minutes. They are also very good steamed. I do this using a simple in-pot steamer. It takes about 6 minutes but will vary depending on their size. I love them this way just sprinkled with a little sea salt and black pepper but for a special meal, here are a few more interesting Brussels sprout recipes. Whichever way you cook them, Brussels sprouts are best served as soon as they are cooked. They cool fast and their texture seems to droop quickly too.My favourite of all Brussels sprout recipes, for this dish I like to pan-fry the sprouts until just tender, then toss them with buttery, crunchy, golden sliced almonds. Cooking them quickly in a pan with olive oil transforms them to a vibrant green. The flavour is sweet but slightly charred with a tender but still crisp texture.
You Will Need
500g/1lb Brussels sprouts
2 tablespoons of olive oil
1 tablespoon of butter
2/3 cup/50g flaked or slivered almonds
Prepare the sprouts as normal and cut them in half. Heat the oil in a large pan, add the sprouts and stir fry for two minutes until they take on a deep green colour.
Stir in 2 tablespoons of water, some salt and pepper and bring to the boil. Cover the pan and cook the Brussels sprouts for a another 3 minutes.
In a separate pan, melt the butter and gently cook the almonds until they start to become golden. Pour the almond mix over the Brussels sprouts and gently stir through. Divine!
Dressing Ingredients
3 tablespoons of tahini1 garlic clove, crushed
1 teaspoon of grated ginger
150mls/2/3 cup/5 fl oz sunflower oil or peanut oil
2 tablespoons of sesame oil
80mls/1/3 cup/2.75 fl oz soy sauce
2 tablespoons of rice vinegar
For The Chickpea Salad
225g / 1 cup / half pound of dried chickpeas1 small carrot, grated
1 small green bell pepper or ½ a large
2 tablespoons of chopped fresh coriander, cilantro or flat-leaf Italian parsley
2 tablespoons of toasted sesame seeds
How To Make The Chickpea Salad
Soak the chickpeas overnight in plenty of water. Drain and cook in fresh water until soft. This can take anywhere from 30 to an hour. Rinse with cold water when cooked and set aside until cool.Make the dressing by whizzing together the tahini, garlic, ginger, sunflower and sesame oil, soy sauce and vinegar in a food processor. I like to make this dressing with a food processor or blender because it gives a nice thick and creamy texture but you can just whisk the ingredients together if you prefer. You'll get about 300mls or 1¼ cups of dressing.
Sprout Beans?
It's easy and quick to do at home. Many people wonder how to sprout beans and assume it's a lot of trouble. In fact it couldn't be easier. However some seeds are difficult to sprout the old fashioned way so if you love sprouts, an automatic sprouter is a great buy for the sheer variety they offer. An automatic sprouter can also allow you to very easily grow your own wheat grass.
Whatever way you do it, sprouting beans yourself means sprouts that are fresher, tastier, cheaper and full of nutrients compared to the expensive supermarket varieties. So if you want to know how to sprout beans, read on. Here are some simple steps to home sprouted beans.
You will need:
• A few tablespoons of dried beans, lentils or seeds. I usually use lentils (whole, not split), mung beans or chickpeas (garbanzo beans). These tend to be easier to sprout. You can also use alfalfa or sunflower seeds. Mung beans seem to be the easiest beans of all to sprout so you might want to start with those.
If you can, buy seeds or beans that are sold specifically as sproutable. There are some excellent sprouting mixes available which I think are well worth buying. They tend to be easy to sprout and can give you a wonderful variety of sprouts. Try the Broccoli and Friends Mix for a really nice blend of broccoli, alfalfa, radish and clover sprouts.
• A clean large glass bowl with a capacity of about 1 litre or 2 pints. Bigger is OK.
• Some cheesecloth, muslin or a light, clean tea-towel.
• An elastic band (this makes rinsing easier but it's not essential)
Get sprouting:
1. Put enough beans in the base of the bowl to cover the base. Cover with warm water and leave to soak overnight.
2. Drain the water, rinse and drain again.
Now cover the bowl with the cheesecloth or muslin and secure it with the elastic band.
3. Rinse the beans twice a day for 3-5 days. Don't bother removing the cloth when you do this. You can rinse and drain the beans through the cloth.
After 3-5 days you should have a bowl of delicious and crunchy bean sprouts. You need to use them within a day or two to keep the crunch and the vitamin content.
Uses:
Now you know how to sprout beans, it's time to get eating. They are great in stir fries, sandwiches and salads. They are also packed full of protein, B vitamins and vitamin C so there's no excuse.
Recommended...
I really like the Easy Sprout Sprouter. Simple to use and inexpensive, this is a really easy and effective way to sprout beans. The sprouter uses heat from sprouting seeds to circulate fresh air. You can also use it to conveniently store your sprouted beans in the fridge.
Sprout bean salad
3 cups fresh mung bean sprouts
1 pinch turmeric
1 green chili peppers or 1/2 jalapeno, finely minced
1 medium onion, finely chopped
1/2 minced tomato, seeds and juice removed
2 tablespoons fresh lemon juice
1/2 teaspoon sugar (optional)
1/2 teaspoon salt
1 large pinch fresh ground pepper
1 -2 tablespoon chopped cilantro
Directions:
1
Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
2
Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
3
Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.
Rice & LentilsNothing fancy but cheap, nutritious and tasty.
And you could just serve it as just as it is if the fridge is bare and you need to rely on the store cupboard. Then again, it's nice to mix together a quick salsa to serve on top if you can. It adds a zing and some freshness to the plate. Alternatively, any standard Mexican accompaniments will work here, including tacos or tortilla chips.
170g/1 cup brown lentils
375g/2 cups of basmatic rice
1 teaspoon of ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 small finely chopped white onion
2 garlic cloves, crushed
1 litre/4 cups water
For The Salsa
2 cups/300g of chopped tomatoes
2 avocados, diced
juice of one lime
Large crushed garlic clove
dash of chili sauce
Tacos, tortilla chips to serve if you like!
Place all of the lentils and rice ingredients into a large saucepan. Bring to the boil, turn the heat right down and cook undisturbed for 25 minutes. Leave to stand for about 5 minutes or so, then fluff up with a fork and serve. Mix of the salsa ingredients together in a small serving bowl. Serve the rice and lentils on plates with the salsa scooped over the top!
Green chick pea (you can find it in any Indian grocery store) i buy frozen.
Green chick pea salad
Ingredients
•Dry green Bengal gram ( hara chana),soaked overnight 1 1/2 cups
•Onions,chopped 2 medium
•Tomatoes,chopped 2 medium
•Green chillies,chopped 2-3
•Fresh coriander leaves,chopped 2 tablespoons
•Black salt (Kala namak) to taste
•Roasted cumin powder 1 teaspoon
•Chaat masala 1 teaspoon (optional)
•Red chili powder 1/2 teaspoon
•Lemon juice 2 tablespoons
Method
Pressure cook soaked green chana in three cups of water till two to three whistles or till done. Transfer them into a kadai and simmer till all the water evaporates. Take the hot chana in a bowl. Add onions, tomatoes, green chillies, coriander leaves, black salt, roasted cumin powder, chaat masala, red chili powder and lemon juice and mix well. Serve immediately.
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