Tuesday, 9 February 2010
I was in New York a couple of weeks ago and had dinner with Rony and Grant, the minds behind the Poetry of Food. Check it out and sign up. You'll see why I haven't been updating my blog, yes yet another excuse.
Rony made a great beef daube but I really enjoyed our first course of Brussels sprouts and chickpeas. Yes Brussels sprouts! Now many of you will know my feelings about Brussels sprouts I strongly dislike them except when they are made of silver. And all fans of Barbara-Jo's Books to Cooks should vote now for this year's award.
Well inspired by Rony and armed with his recipe I made chickpeas and sprouts the other night, my husband was happy and they were almost as good as Rony's. It is a great combination and simple to make
There are two keys to success; use dried chickpeas soaked overnight and then cooked, they are superior to the tinned ones, and cook the Brussels sprouts in a very hot pan, as Rony said " they should dance around in the pan".
Sauté a diced shallot in olive oil in a frying pan and when it's soft add the chickpeas (I'd soaked and cooked about 1 cup) and cook until they colour lightly. Deglaze your pan with about 1/4 cup/60ml of chicken stock. In another heavy pan that is very hot, drizzle a little olive oil, add your halved Brussels sprouts cut side down and watch them dance. When they are dark brown on the cut side add 1/2 cup/125 ml more chicken stock, cover and cook until done. They are best with just a little crunch. Tip them in with chickpeas, season well with salt and black pepper then add a couple of spoonfuls of dry sherry. Eat hot or at room temperature.