Recipes: Winter on the Farm
Caramelised brussels sprout colcannonServes 4
It came as a surprise to me that the very top of my brussels sprouts, the volleyball-shaped leaves atop the stem (the stem is where the sprouts pop out) are also edible.
At the end of the season you can lop this off and cook it as you would cabbage.
Try frying it with garlic and olive oil or adding to any meaty braise.
500g waxy potatoes, such as nicola or Dutch cream, peeled
50g lard or butter
500g brussels sprouts, cut in half lengthways
60 ml (1/4 cup) milk, or a mixture of milk and pouring (whipping) cream
The trick to perfecting this dish is to get one side of the brussels really nicely caramelised for maximum flavour.
If you want, you can substitute good olive oil for the butter and omit the milk, and simply swizzle the spuds in the pan and fry them for a bit.
Steam or boil the potatoes until tender.
Drain well.
Meanwhile, heat the lard in a large heavybased frying pan with a tightfitting lid over medium heat.
Place the brussels sprouts, cut side down, in a single layer in the base of the pan (this will help to brown the underside of each sprout).
Cover and let the sprouts steam from the top and fry from the bottom.
Coarsely crush the hot potato with the milk, add the brussels sprouts and season with salt and lots of freshly ground black pepper.
Not your ordinary meatloaf
Serves 8
Until recently meatloaf, to me, meant a bloke with huge lungs and a great album from the 1970s.
I had only eaten it (the dinner version) a couple of times, and didn’t really like it.
Then a friend made a terrine and I thought that meatloaf really should be a thing of beauty.
This is my version.
It may look like a long list of ingredients, but most should already be in the cupboard.
2 tbsp olive oil or 40g butter
1 large onion, finely diced
5 thyme sprigs, leaves stripped from stem if woody
2 bacon slices, finely diced
600g minced (ground) veal or beef (not lean)
400g minced (ground) pork (not lean)
60g (1/4 cup) tomato passata (pureed tomatoes)
2 eggs
100g (11/4 cups) fresh breadcrumbs
2 tbsp dijon mustard, plus extra, to serve
1 tsp salt
1/2 teaspoon freshly ground black pepper
50g (1/3 cup) finely grated Italian parmesan cheese
Preheat the oven to 200C.
Heat the olive oil in a large frying pan over medium heat.
How To Cook Brussel Sprouts - News
It came as a surprise to me that the very top of my brussels sprouts, the volleyball-shaped leaves atop the stem (the stem is where the sprouts pop out) are also edible. At the end of the season you can lop this off and cook it as you would cabbage.
Ok, not everyone loves brussel sprouts. There are many ways to make these little gems. This is just one of the great way to eat them. By caramelizing them, you cook the sugar to a whole other level of goodness. The sauce adds a sweet and savory flavor
SERVE with a pile of steamed green beans, or roast halved brussels sprouts and chunks of potato alongside the golden meatloaf. ■Heat the oven to 200C. Soak the bread in milk for 10 min, then lightly squeeze dry. Cook the spinach in very little water
But unless you've been there, you wouldn't know that a place called Poole's Downtown Diner in Raleigh, NC, serves roasted Brussels sprouts with oyster mushrooms and sherry, or that Benton's Smoky Mountain Hams in Madisonville, Tenn.,
Pyne, a chemical engineer and plant manager who loves to cook as a hobby, submitted a Chicken, Wine and Brussels Sprout Salad recipe. He has a small garden where he grows herbs and tomatoes, and he shares cooking duty with his wife every night except
Roasted Brussel Sprouts with Couscous - Cook Shoot Blog
So you think you don’t like brussel sprouts? Think again! If you have never tried roasting brussel sprouts you have no idea what you are missing out on. I spent most of my life telling anyone and everyone who would listen just how much I “hated” brussel sprouts…they were stinky, nasty and just generally something to be avoided at all costs.
Well, this holiday season I ran across a recipe that called for roasting the sprouts and I was an immediate convert. When they are roasted with olive oil and kosher salt, they carmelize and the other leaves become crispy and down right addictive.
Now I am always looking for new ways to use these tasty treats. This recipe was my lastest venture and is going to be part of a new series I am going to call “Pantry Dinners”. Some of my best meals evolve from trying to make something from what I already have on hand, which is exactly how I created this dish.
This is a great side or enjoy a slightly larger portion for a main dish with a crisp green salad.
3 cups trimmed and halved brussel sprouts 1 large yellow bell pepper, diced 1 small shallot – diced 1 container cherry or grape tomatoes, halved cup couscous cup water 4 tbsp. Olive Oil – divided 2 tbsp. Balsamic Vinegar Salt & PepperPreheat oven to 425°. Evenly spread brussel sprouts onto large rimmed baking sheet. Drizzle with enough olive oil (approx. 2 tbsp.) to thoroughly coat sprouts and toss well. Generously season with kosher salt. Roast in oven for 10 minutes, toss sprouts to redistribute and return to oven for another 10-15 minutes. Sprouts should have crispy outer leaves and tender when pierced with fork. Set aside.
Meanwhile, in medium sauce pan, add one cup water and bring to boil. Add couscous, stir well , cover and remove from heat. Let sit covered for 5 minutes. Remove lid and fluff with fork. It is important to remove the lid after 5 minutes or couscous will become gummy.
In large sauté pan, heat one tablespoon of olive oil until hot. Add bell pepper & shallots and cook until slightly charred and softened. Add tomatoes and continue to cook to allow tomatoes to release some of their juices and soften slightly. Add balsamic vinegar and toss well to coat vegetables. Add roasted brussel sprouts to vegetable mixture and continue to toss until balsamic has slightly caramelized.
Add fluffed couscous to vegetables and mix until combined well. At this point you may wish to add the final tablespoon of olive oil to mixture. Adjust final seasoning with kosher salt & pepper to taste.
"Brussel sprouts? Really? Frozen? how are you going to cook that?" and then his cocks his head.
@ Is it a sign he's a bad cook if he says that? I'd have watched just to see how one makes brussel sprouts edible, lol!
4 ways to eat brussel sprouts 
Franklins mom must not have known how to cook brussel sprouts, because I think they're pretty darn tasty.
How To Cook Brussel Sprouts (Vegetable): via @How To Cook Brussel Sprouts - Bookshelf
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