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.


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...
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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!


Jennifer said...

Thanks Sebastien I will.

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