The latest from Brussels - Sprouts

Just Sprouts Chef,
just the Sprouts

It is 'Stir-Up Sunday' this weekend when traditionally, the family gathered to stir in each of the 13 ingredients for the Christmas pudding, making a wish each time. The 13 ingredients were said to represent Jesus and his disciples.

This is also traditionally, when grandma put the sprouts on to boil ready for Christmas lunch.

Just So Sprouts

Likes and dislikes these days centre on 'the crunch factor' (or squidge factor). Trim the little beauties, put them in a pan of boiling water for 4 minutes, drain them, stop them cooking under ice cold water and set them aside.

When you are ready, heat butter and oil in a wok and soften 2 or 3 sliced shallots with chopped bacon or lardons for 5 or 6 minutes. Add 1 or 2 tbsp of Stokes Cider & Horseradish Mustard and a dollop of our Brown Sauce. Now, in with the sprouts to cook through for 3 minutes until hot, flavoursome and at just the right crunch / squidge factor - less for 'crunch', more for 'squidge'.

 

Spiced Sprout Skewers

Trim your sprouts then plunge them into boiling water for 3 or 4 minutes, drain and stop them cooking under ice cold water - set aside.

Melt a knob of butter in a saucepan then add 3 tbsp of Stokes Seville Orange Marmalade, 1 tbsp of Stokes Brown Sauce (for its dates and Persian spices), 1 inch of grated ginger, 1 tsp of ras el hanout, a pinch of cayenne pepper and orange juice (about 150ml). Let the ingredients simmer and reduce, topping up with orange juice if necessary.

Slot 6 or 7 sprouts onto each skewer, put them in a shallow dish, spoon the orange marinade over the sprouts, rolling the skewers to cover them well.

Let them soak up the flavours before frying the kebabs in oil and butter, turning frequently and basting with the marinade. The insides will soften as the outsides caramelise to make a delicious accompaniment to Turkey.

[TIP: if you like a little chilli kick, add 2 tsp of Stokes Chilli Jam to the marinade as it glazes in the pan.]

Brussels Brunch

This is the perfect exit plan for leftover sprouts and good enough to prepare with a fresh batch, parboiled as previously described - trim, plunge, drain, ice.

Fry off sliced shallots or red onion in a frying pan with a handful or two of sliced mushrooms, 2 tsp of our Chilli Jam, a glug of Brown Sauce and similar shake of Stokes Tomato Ketchup.

Add halved Brussels sprouts and cook everything for 5 minutes. Break a couple of eggs into the pan and finish under the grill to firm up the yolks.

If you have any to hand, a scattering of chopped cress across the top adds a fresh peppery finish.

Creamy Sprout Spaghetti

Very tasty, very easy, very sprouty.

Trim, plunge, drain, ice your sprouts and set them aside as above. Cook the spaghetti to the packet instructions.

Now prepare the sauce: soften diced shallots for a few minutes in butter then add slices of smoked streaky bacon.

Stir in 1 or 2 (to taste) tbsp of Stokes Cider & Horseradish Mustard, the juice of half a lemon, pinch of cayenne pepper, splash of white wine and a 180g tub of Philadelphia-style creamed cheese.

Add the sprouts to the sauce to heat through, then spoon it over the spaghetti.

Twelve Tastes of Christmas

Order your 'Christmas Larder' - HERE

Learn more about this extra special Christmas Selection - HERE.

More foodie thoughts for the week:


 


Glorious Game - 
A winter wonderland of recipes where game is King and the sauce the sensational Queen - here.








12 Tastes of Christmas - 
Hats off to the guys who created this extraordinary Christmas taste collection - here.








Share, Taste, Love - 
More ideas, tastes, favourites and sharing on Facebook, Twitter and Instagram - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150