Sprout the halls! Just in time for Christmas, here is a tangy, spicy recipe for Brussels sprouts that even the strongest sprout-critics might be willing to try; huzzah! And as for all the sprout enthusiasts out there − I do hope you will enjoy this tasty little dish… Merry Christmas to all! 🙂
Brussels sprouts − 500 g
Simon Howie haggis − 1 (the meaty one or the veggie one, depending on your preference)
Sweet chilli sauce − 1 tablespoon
Dried coriander leaf − 2 tablespoons
Chickpeas − 1 can, drained
Dried cranberries − 150 g
Black onion seeds − 3 teaspoons
Fennel seeds − 1 teaspoon
Cumin seeds − 1 teaspoon
Ground cinnamon − ½ teaspoon
Ground cumin − 1 teaspoon
Ground paprika − ½ teaspoon
Low-sugar low-salt ketchup − 1 tablespoon
Erythritol Gold (or Stevia) − ½ tablespoon
Salt to taste
Fresh ground balck pepper
1. Pierce the haggis skin with a fork, and boil for 10 minutes, change the water, then boil for another 10 minutes. This gets rid of a lot of the fat.
2. Cool the boiled haggis with cold water, then cut the skin open to take the haggis out. Mix the haggis with the sweet chilli sauce and dried coriander leaf, and set aside.
3. Boil the sprouts with salt until soft.
4. Once soft; cut off stems and trim the sprouts. Then rub on a little salt, cinnamon, cumin and paprika powder.
5. In a large wok, add 1 spray of oil, black onions seeds and cumin seeds. Then add in the chickpeas, some salt and the ketchup, with a splash of water.
6. Add in the sprouts and erythritol and cook on low heat until the sprouts start to brown.
7. Mix in the haggis, then turn off the heat.
8. Toss in the dried cranberries, and sprinkle on some fresh ground black pepper to serve.
An atypical potato salad; with some greenery. Very pleasurable! Lighter than most potato salads due to the lack of oil or mayonnaise.
Baby potatoes − 500 g
Onions − 2, cut into rings
Mushrooms − 1 handful, roughly chopped
Salt to taste
Ground paprika − ½ teaspoon
Ground almonds − 3 tablespoons
Ketchup − 1 tablespoon
Sukrin (or Stevia) − ½ tablespoon
Fresh spinach leaves – 1 cup
Fresh sprigs of thyme – 3-4
Fresh ground pepper
1. Cut the baby potatoes in half and boil with salt until soft.
2. In a large pan/wok, add a bit (~3 tablespoons) of boiling water, onions and mushrooms with a bit of salt to taste, and fry in the water until the onions are translucent. Add more sprinkles of water if necessary.
3. Add the cooked potatoes, ketchup, almond flour, paprika and Sukrin, making sure the potatoes are well coated. Again, add sprinkles of water if needed.
4. Turn off the heat, and mix in the spinach leaves and brush with thyme.
5. Mix in some fresh ground pepper to serve.
This is my take on a fresh, warming and satisfying prawn dim sum. With cabbage. And pumpkin – yum!
Savoy cabbage − 1, roughly torn and steamed
Pumpkin− 1, small, roasted whole
Small coldwater prawns – 250 g
Green chilli – ⅓, deseeded and minced
Ginger – 3 cm, minced
Chinese rice wine vinegar – ½ teaspoon
Mirin – 2 tablespoons
White cabbage – 1, grated
Cumin powder – 1 teaspoon
Black onion seeds – 1 teaspoon
Mustard seeds – ½ teaspoon
Coriander seeds – ½ teaspoon
Maggi coconut milk powder – 1 tablespoon
Spring onion – 2, chopped diagonally into thin discs
Fresh coriander – a handful
1. Roast the pumpkin (whole, without oil, of course) in the oven until very soft, for around 40 minutes at 200°C . Then remove skin and seeds, and mash with a bit of salt.
2. Steam the savoy cabbage leaves with a bit of salt until very soft.
3. Combine the ginger, chilli, prawns, mirin and rice wine vinegar in a small bowl, and set aside.
4. In a large wok, add 1 spray of rapeseed or sunflower oil, black onion seeds, mustard seeds and coriander seeds and toast on low heat.
5. Add the grated white cabbage, bit of salt, cumin powder and splashes of water until the cabbage is cooked.
6. Add in the prawn mixture, and cook until the prawns are pink (this should not take more than a couple of minutes).
7. Add in the mashed pumpkin, coconut milk powder and mix well. Cook on low heat for a further 5 minutes.
8. Turn off the heat and mix in the spring onion and coriander
9. Roll up the mixture in the steamed savoy leaves and serve with a sweet soy sauce dip.