Saturday, 23 June 2012

Stir fried Brussels sprouts

I went and saw Jax Hamilton- form Masterchef and she cooked this as one of her dishes. Her advice was to sneak the sprouts into the house so no one sees them because no one will eat them otherwise.
I totally agree with her, it is so worth getting this one to the table without any one knowing what it is because they will not have a clue that what they are happily munching through is actually Brussels sprouts. There is no boiling, that is the main thing which automatically makes them a million times better than the green mush my mother used to serve up! I encourage you to give these a try- the farmer and I have been enjoying them just about every night with tea.

  • 8 Brussels sprouts
  • 1/2 tsp seasame oil
  • 1 Tblsp olive oil
  • small knob of butter
  • freshly ground black pepper
  • 1 clove garlic (crushed)
  • 2 rashers streaky bacon, sliced thinly
  • 4 spring onions thinly sliced
  • 1 tsp mixed dried herbs (or Tblsp fresh)
  • 1 Tblsp soy sauce
  • 1 Tblsp chopped fresh parsley
Purchase the sprouts in secret and prepare them while no one is watching- that is the secret to this recipe.
Take the sprouts and cut them in half, then slice thinly. Put them in a colander and rinse with cold water. Allow to drain. Using a large frying pan or wok over a medium heat, pour in the oils, butter and season with plenty of ground black pepper. Allow the butter to melt and then turn up the heat and add the garlic. Cook for about a minute and then add the sliced bacon. Fry until golden and then add the Brussels Sprouts. Mix in with the bacon and garlic for about 2 minutes until the sprouts start to wilt.
Now put in the spring onions, herbs and soy sauce. Taste and season. Cook for another two minutes or until they are as cooked as you prefer. We like them to be crispy at my house but you choose.  Now finally toss in the parsley and remove from the heat.

  • Serve as a side dish with pretty much any meat but chicken is particularly good.
  • Make sure you don't go overboard with the sesame oil- it has a very strong flavour.
  • grab a copy of Jax Hamilton's book Jax Cooks, because it is great!

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