Like damsons, Brussels spouts should only be picked after the first frost. After four days of sub-zero temperatures it seemed timely to enjoy the first of the season. A friend was over to help me with a project. We ran late, decided to eat something but our restuarant of choice was booked out. Realising I had a fridge full of food anyway I suggested a meal with sprouts and he sounded ecstatic- "wow the first of the year" - as if we were talking asparagus or beaujolais nouvueax. After months of not being very creative in the kitchen I wondered if I could meet his expectations - and what else I had in my kitchen- to match up to the task. Being creative with sprouts is not easy (especially without any chestnuts available). But I think I managed it. So here's a real off-the-cuff recipe for a quick meal that combines African/Italian and North European influences. (Cooking and preparation time 40 minutes max).
Ingredients:
.33 Kg Pollenta (maize meal)
200g (or so) of Sprouts
100g Shoarma(my limited Dutch is taking over here - but there's no clear English equivalent- they are little strips of meat - not mince- but coarser cut- the kind of thing that you would use in use in a stir fry). Veggies can use (marinaded / smoked) tofu.
2 x medium or 1 x large onion
garlic - to taste
125 g (or so) blue cheese
Peel the outside leaves of off the sprouts. Cut into the bases of any large ones to enable them to cook evenly. Blanche them in boiling water for 10-15 minutes. Stir fry the meat (tofu) and onions for 10 minutes or so. Pour 1 litre or so of boiling water onto the pollenta in an oven proof dish. Stir until the mix acquires a porridge like texture. Add layer of shoarma and onions. Add layer of sprouts. Add layer of blue cheese (finely cut). Put in medium-hot oven (200C or so) for 15-20 minutes. I was surprised how good a feast this turned out to be. My first time using pollenta. Many more pollenta adventures to come!
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3 comments:
Hey great recipe. I'm gonna try it. Pity that sprouts always make one flatulent eh?
Merry xmass and a happy New year, Nick.
The recipe sounds very good. I think I gonna try it. Isn't maize meal in Dutch griesmeel?
Normally I'm not that fond on sprouts but I will try this recipe for sure. I'll let you know if I liked it.
André
My cooking column seems to be the most popular theme. (But then the ex always did say I was her keuken prins).
Emma - If flatulence is a concern (and it can spoil a romantic evening having to constantly lift and waft the duvet - or be socially embarrassing in company) try broccoli. Less peeling involved too.
Andre: I think it is, but the packet is in the bin and the meal in a kilner jar. Should be able to get it from your local toko. (The girls in Spar had no idea what I was asking for- but that could be a reflection of my Dutch skills).
Cultural cross over note: if you ever have Africans over for dinner using greismeal makes them feel really at home. (And they'll usually want to dispense with using knifes and forks too).
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