Family & Relationships0 min ago
Sprouts...
8 Answers
So we decided to go with onine shopping this week, we came to ordering the sprouts and the bag of pre packed sprouts was a bit more than we'd use so being clever we looked at the weight of the pre packed packet, halved it and ordered that weight in loose sprouts.
How come we ended up with almost 50 sprouts???? haha
Any ideas how I can use them? They're really scrummy looking sprouts so it'd be an awful waste to have to bin them.
How come we ended up with almost 50 sprouts???? haha
Any ideas how I can use them? They're really scrummy looking sprouts so it'd be an awful waste to have to bin them.
Answers
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Brussels sprouts Indian style with creme fraiche
700g sprouts, tightly closed and brilliant green, trimmed
200g creme fraiche
2 tsp Madras curry paste
1 tbsp mango chutney
2 small shallots, peeled and chopped finely
1 tbsp vegetable oil
chopped fresh coriander, optional
salt and freshly milled black pepper
Brussels sprouts Indian style with cr�me fraiche and pickle
6-8 persons
1. Cook the sprouts in plenty of boiling water, until soft in the centre, about 10 minutes. They need to be slightly over cooked.
2. Cool under cold water then drain really well. This can be done a few hours before.
3. Then you come to serve, there is only one way to warm them up, pop them in the microwave.
Warm the oil and add the shallot and cook for 1 minute to soften, then add the curry paste cook for a further 1 minute, then cool.
4. To serve, warm the sprouts, tip off any water, then stir in the curry and shallots, cr�me fraiche, chutney and finally chopped coriander.
This was a phil vickery recipe on this morning the other day, all the guests on the show gave it a thumbs up even the ones that said they don`t normally eat sprouts, so might be worth a try
700g sprouts, tightly closed and brilliant green, trimmed
200g creme fraiche
2 tsp Madras curry paste
1 tbsp mango chutney
2 small shallots, peeled and chopped finely
1 tbsp vegetable oil
chopped fresh coriander, optional
salt and freshly milled black pepper
Brussels sprouts Indian style with cr�me fraiche and pickle
6-8 persons
1. Cook the sprouts in plenty of boiling water, until soft in the centre, about 10 minutes. They need to be slightly over cooked.
2. Cool under cold water then drain really well. This can be done a few hours before.
3. Then you come to serve, there is only one way to warm them up, pop them in the microwave.
Warm the oil and add the shallot and cook for 1 minute to soften, then add the curry paste cook for a further 1 minute, then cool.
4. To serve, warm the sprouts, tip off any water, then stir in the curry and shallots, cr�me fraiche, chutney and finally chopped coriander.
This was a phil vickery recipe on this morning the other day, all the guests on the show gave it a thumbs up even the ones that said they don`t normally eat sprouts, so might be worth a try
sprout gratin:
finely shred some raw sprouts and put into a shallow gratin-type dish. tip some cream or creme fraiche over and grate some tasty cheese (cheddar, parmesan, whatever you have in) over the top. grate some fresh nutmeg over. pop into a medium oven for about 40 minutes, but check after about 30 mins.
this is a left-overs recipe from some years back and is very tasty.
finely shred some raw sprouts and put into a shallow gratin-type dish. tip some cream or creme fraiche over and grate some tasty cheese (cheddar, parmesan, whatever you have in) over the top. grate some fresh nutmeg over. pop into a medium oven for about 40 minutes, but check after about 30 mins.
this is a left-overs recipe from some years back and is very tasty.
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