Brussel Sprouts – 5 Delicious Ways
By Head Chef, Eddie Attwell
However you stretch your turkey over the festivities, here’s 5 ways to keep your sprouts alive whether it be a sandwich filler or a curry enhancer.
For each of the following recipes, you will need to complete these steps:
Curried Sprout Coleslaw
- Shredded Sprouts
- Grated Carrot
- Diced Onion
- Curry Powder
- Splash of Oil
- Before making the coleslaw, I like to take half the sprouts and salt them for 20 mins, then rinse and dry well.
- Take a tsp of curry powder and add a little oil to make a paste, gently cook in a pan so you can smell the curry powder getting sweeter, then reserve to the side to cool.
- Add the curry paste to your mayonnaise in a separate bowl.
- Then finally, add the salted and rinsed sprouts to the other veg and mix well (add the amount of mayonnaise to you own desired consistency).
- Brussel Sprouts
- Blanche the sprouts in boiling salted water until just cooked, then refresh them in ice water and drain.
- Cut the sprouts in half and colour them face down in a pan.
- To this, add chopped cooked bacon and diced garlic.
- Finally, add roasted chestnuts and a nob of butter, then season and serve!
Creamed Carraway Sprouts
- 500g Brussel Sprouts – Thinly Sliced
- 1 Onion – Diced
- Carraway Seeds – Lightly Toasted and Ground
- Heat oil in a medium saucepan.
- First add the onion then add sliced sprouts and ground seeds.
- Keep the sprouts moving in the pan so they do not burn.
- Next add cream and reduce, finishing with a nob of butter and season with salt and pepper.
- This can be served either warm or cool.
- 500g Brussel Sprouts
- 2 tsp Carraway Seeds
- 1 tsp Ground Black Pepper
- 1tbsp Salt Flakes
- Water to Cover
- Place slice sprouts, carraway, ginger and pepper in a bowl and sprinkle with salt, rubbing together to marinade and allow the salt to work.
- It is ready when there is liquid and the greens start to wilt.
- Transfer to a clean sterilised, making sure to add all the liquid so that it covers, if it does not cover, add 1 tsp of salt in 150mls of water and top up.
- Use a circle of baking paper to top off the mix, compress with another jar and leave in a cool dark place for a few days.
- Taste should start to get a bit sour, add a lid to the jar and store in the fridge.
- This can be stored for up to 2 months.
- 500g Brussels Sprouts
- 50g Onion
- 20g Garlic
- 20g Ginger
- 1tbsp Fish Sauce
- 10g Pink Peppercorn
- 10g Chilli Powder
- 150g Carrot
- 2tbsp Salt in 2 Cups of Water
- Clean and remove outer leaves of sprouts.
- Grate the carrots and dice the onion and garlic.
- Blend all the spices together to form a paste.
- Add everything to a bowl and mix.
- Transfer to a sterilised jar.
- Dissolve the salt in water and add to the mixture in the jar.
- Try to leave an inch of space from the mix to the top of the jar.
- Store out of sunlight, ideally between 15-20C for about 7 days.
- Open and enjoy!
- This can be stored in the fridge after opening.
Enjoy the festivities!
And more importantly enjoy the good food