Servings
2-4
Prep time:
25 minutes
Time to cook
10-12 minutes
Good for:
winter stews and game
Perfect Brussels Sprouts
I like Brussels Sprouts, but i hate over-watered and boiled ones. So i have mixed a few different recipes to create one, which works very well with Roast beef, game or even a winter stew. Be prepared to be amazed.
Ingredients
300 g Brussels Sprouts, cleaned and cut in halves
100 g Prosciutto cut into 2 cm pieces
50-100 g chestnuts cooked- if available
100 g Prosciutto cut into 2 cm pieces
50-100 g chestnuts cooked- if available
Pepper to taste
3 spring onions
2 cloves of garlic
1 inch of ginger sliced finely
1 green chili, sliced and deseeded.
2 cloves of garlic
1 inch of ginger sliced finely
1 green chili, sliced and deseeded.
pinch of cumin seeds
Instructions
Step 1
Clean the Brussels Sprouts. Remove the outer layers and cut in half.
Step 2
Heat the pan with a bit of cooking oil- i use sesame oil, at least make sure it does not taste too much through.
Step 3
cook the green chili, garlic and ginger with the cumin seeds for 2-3 minutes. Add the prosciutto and Brussels Sprouts. Cook for 4-5 minutes over medium high heat.
Step 4
Add the chest nuts and heat through very well..
Check that the Brussels Sprouts are cooked, but still have bite.
Step 5
Serve with a dash of soy sauce and add pepper to taste.
Tips
I recently tried this tart using half limes and half lemons and I also tried using half limes and half bergamot, which ended up very, very good- at least according to my husband. I always leave out the whipped cream- it’s just not calories, I like. But it can help hide the cracks.
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