Thursday, 26 December 2013

From devil's testicles to dog's bollocks

Apparently the average Brit consumes around 7000 calories over their Christmas lunch. I kid you not - that came from a credible source that wasn't necessarily even Daily Mail (of course it was). Sprouts are as essential part of the spread as they are hated. One of the nicknames this poor little veg has earned itself is Devil's testicle

I must admit, it's not even in my top 500 of fruit and veg - I don't even think I've touched one since having them force-fed to my at the nursery. But I wouldn't be much of a food blogger if I weren't convinced something edible can be made out of them; something that isn't bland, watery and genuinely depressing. And armed with bacon, I set out to prove it. And what do you know - I have a newly found respect for these Barbie-sized little lettuces. Bread crumbs fried in garlic oil give this side dish garlicky depth but also a nice, crunchy texture. Roughly chopped nuts would do the trick as well for those of you abhorring carbs. Or gluten (though seriously, it is Christmas after all!)

For four

300 g Brussel sprouts
100 g (smoked) bacon cubes or lardons or pancetta
salt, black pepper
A handful of bread crumbs from about 2 slices of toast (mine were whole meal for extra nutty flavour)
2 large garlic cloves
oil

If possible, use old bread that's already no the hard side. If not, use the oven to dry the crumbs. Blizz the bread slices in the blender and dry them at 100°. Scoop out the hard core from the sprouts and remove the leaves. Fry bacon in a pan starting with moderate heat so it won't burn but starts rendering its fat allowing it to get crunchy. Then add the sprout leaves and fry until done.

Peel the garlic cloves and bash them with the back of the knife. Pour some oil into another pan and, over moderate heat fry the garlic. Then discard them (their purpose is just to infuse the oil) and fry the bread crumbs in the oil. Drain on kitchen towel and scatter over the sprouts.




And in case these fail to win the diners over, stay tuned for tomorrow's recipe for colcannon - a fantastic way to recycle all the Christmas lunch leftovers!


__________________


ANYONE FOR SECONDS?



         



No comments :

Post a comment