Tuesday, 9 February 2010

Brussel Sprouts



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.

7 comments:

Sally said...

Can't wait to try this one on Ken - he would eat a whole plate of brussels sprouts! Just loves them - I do too but maybe not a whole plate of them!

joseph said...

As an avid fan of your book on fat and of Brussels Sprouts, I can't help but want to share with you that they are incredible sautéed in duck fat (with almonds and asafoetida as seasoning) as well as stewed with oxtail.

Jennifer said...

I am running out get some more Brussels sprouts. I have duck fat of course, and almonds and asafoetida. Think I'll pick up some oxtail too it is perfect weather for it here. Thanks.

matt said...
This comment has been removed by a blog administrator.
matt said...

The brussels sprouts and chickpea combo sounds great-I'll have to cook it for L+N+N soon!

Sebastien said...

Jennifer; try pine nuts instead of almonds next time; it works very well together!

http://brusselsproutsnutrition.com/brussel-sprouts-recipes/

Jennifer said...

Thanks Sebastien I will.

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