RECIPES FOR BRUSSEL SPROUTS

In the run up for Christmas why not try an alternative to the simple steamed/simmered sprout – The Stir Fried Sweet Brussel Sprout!

1 lb (1/2 kg) Organic Brussel Sprouts
1/2 inch fresh Organic Ginger, cut into thin strips
1 Clove of Organic Garlic, crushed and roughly chopped
A little zest and juice of 1/2 Organic Orange
Soy Sauce (Tamari)
Organic Olive Oil
Black Pepper

Take any yellowed leaves off the sprouts, chop off any stem and slice in half. Fry the garlic and ginger very gently in a couple of tablespoons of oil for 5 minutes, then drop in the sprouts.

Fry them gently for 5 minutes, then add a little water and cover. Boil/steam for 5 or 6 minutes, then drain and add the orange zest, juice and soy sauce/tamari. Heat through then let them sit for a few minutes.

Grind a little fresh pepper over and enjoy, yes actually enjoy, tasty Brussel Sprouts.

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BRUSSEL SPROUT & CHESTNUT SOUP

Serves 4

25g (1oz) Dairy House Organic Butter
1 medium Organic Onion, peeled & chopped
225g (8oz) Organic Brussel Sprouts, chopped 8 reserved
570ml (1pt) Vegetable Stock
225ml (8 Fl oz) Organic Milk
3 Tbsp Toasted Pine Nuts
2 Tbsp Fresh Organic Parsley Leaves, chopped

Melt the butter in a pan and cook the onion gently for 8-10 mins until softened and turning brown. Stir in the chopped sprouts and cook for 4-5 mins on a medium heat. Add chestnuts and stock, bring to the boil and cook for 2 mins. Blend the mixture until smooth. Return to the pan and add enough milk to make the desired consistency and heat gently.

Finely slice the remaining sprouts and fry in the pan until tender. Mix with pine nuts and parsley.

Season to taste and serve in bowls with a sprinkling of the parsley mixture on top.

(For variation add chopped organic unsmoked bacon, 200g, with the chopped sprouts and keep some to add to the remaining sprouts for the topping.)

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