Seasonal local food recipe No.257 – Sprouts with chipotle, honey and toasted almonds

This is from a Thomasina Miers column in The Guardian. If you haven’t got chipotle en adobo (a relish) she suggests deseeding a dried chipotle, simmering it in water for 20 minutes to soften before pureeing it; failing that use smoked paprika.  You could also substitute hazelnuts for the almonds.

The sprouts made a tasty supper with grilled sausages.  Thomasina Miers also suggests serving over rice or quinoa loosened with sesame oil, and topped with feta.

Serves 2-4

Preparation time: 10-20 minutes
Cooking time: 10-15 minutes

Ingredients
500g brussels sprouts
45g almonds (optional), skinned
60 g butter
1 tbsp chipotle en adobo (or 1 tsp hot smoked paprika)
1 tbsp honey
juice of 1 lime

Method
Wash and tail the sprouts, cut away any discoloured/damaged leaves, and cut into halves.  Put a large, heavy-bottomed frying pan on a medium heat and, when hot, toast the nuts (if using) for 5-10 minutes, tossing them every so often until they are toasted all over.  Roughly chop the nuts.

Turn the heat under the pan right up, add the butter, wait for the butter to start foaming, then cook until the solids turn a rich deep brown and it smells deliciously nutty.  Throw in the sprouts, fry for a few minutes, then turn them over and cook for 5 minutes more, tossing every so often so they colour all over.

Add the honey and chipotle to the pan, toss to coat the sprouts and squeeze in the lime juice.  Leave to heat through for a minute and sprinkle with the chopped nuts before serving.

Beautiful fresh beetroot in this week’s boxes

Camel CSA’s polytunnel-grown beetroot bunches are tender, juicy and modestly-sized.

Both standard and small boxes have: –
* beetroot (Camel CSA)
* cavolo nero (Camel CSA)
* mixed salad greens (Camel CSA)** 
leeks (Restharrow Farm, Trebetherick)
parsnips (Restharrow Farm)
potatoes ‘Wilja‘ (Restharrow)

Small boxes only also have: –
* kohlrabi (Camel CSA)

Standard boxes also have: –
extra potatoes
* loose Brussels sprouts (Camel CSA)
* carrots (Camel CSA)
* calabrese (Camel CSA)
* chillies (Camel CSA)

* = grown to organic principles
** mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocket,  red mustard and golden mustard greens

Seasonal local food recipe No.133: Brussels sprouts with bacon

This recipe, from the American TV cook Rachael Ray, dares anyone who says “Yuk!” to Brussels sprouts – even children – to dislike them after trying them cooked this way.  

The sprouts absorb the flavour of the stock and the short cooking time ensures that they don’t collapse.

Serves: four

Preparation time: 10 minutes
Cooking time: 15 minutes

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 shallot or small onion, chopped
800g Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
250ml chicken stock
Salt and pepper to taste

Method
Brown the bacon in a medium skillet over medium high heat. Remove the bacon to a paper towel-lined plate. Put the extra-virgin olive oil to the pan. Add the shallot or onion and saute for one to two minutes. Add the Brussels sprouts and coat in oil. Season with salt and pepper. Cook the sprouts for two to three  minutes until they begin to soften, then add the stock. Bring it to a bubble, cover and reduce heat to medium low. Cook  for up to 10 minutes, until sprouts are just tender. Transfer sprouts to a serving dish with a slotted spoon and top with the cooked bacon bits.

Brussels sprouts with chestnuts, bacon and parsley

We’re enjoying local Cornish veg in spite of the freeze

Camel CSA members are enjoying an awesome selection of fresh, seasonal produce from north Cornwall in their Christmas veg boxes.

Our commitment to eating local food and reducing food miles has paid off. We can blissfully ignore rumours of a national Brussels sprouts shortage and avoid supermarket mayhem.

Happy Christmas everyone!