NG5 Arnold Dec/Jan 2022
Local business directory and community magazine
Local business directory and community magazine
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Sproutslaw<br />
150g Brussels sprouts –<br />
trimmed & thinly sliced<br />
1 x small carrot – peeled &<br />
grated<br />
1 x small red onion – sliced into<br />
half moons<br />
1 tbsp parsley – chopped<br />
40g walnuts – chopped &<br />
toasted<br />
1-2 tbsp mayonnaise<br />
1 tbsp – sour cream<br />
Salt & pepper<br />
Method<br />
In a large mixing bowl mix<br />
together the sprouts, onion,<br />
carrot, parsley and toasted<br />
walnuts. In a small bowl, mix<br />
the mayo and sour cream. Stir<br />
the mayo mix into the slaw.<br />
Season to taste. Serves 2-3<br />
** This recipe can easily be<br />
doubled. It can also easily be<br />
pimped up. Add cranberries or<br />
blue cheese for a festive twist.<br />
Add some chilli sauce to the<br />
mayo for a kick. **<br />
Brussels and Blue<br />
500g Brussels sprouts –<br />
trimmed<br />
2 x red onions – sliced into<br />
wedges<br />
4-5 thyme sprigs – leaves<br />
removed<br />
1 tbsp olive oil<br />
100g blue cheese (we used<br />
stilton)<br />
2 tbsp breadcrumbs<br />
Method<br />
Heat oven 200°C. Place oil,<br />
onion wedges and thyme in a<br />
medium baking tray. Toss to<br />
cover in oil and roast for 15<br />
mins. Meanwhile boil sprouts<br />
for 4 mins and drain. Run<br />
under cold water to prevent<br />
over cooking. When slightly<br />
cool – halve bigger sprouts.<br />
After 15 mins add sprouts to<br />
the tin and roast for another<br />
15 mins. Finally crumble over<br />
the cheese and breadcrumbs<br />
and roast for another 10-15<br />
mins. Keep an eye on the tray.<br />
You want golden crumbs and<br />
melted cheese. Serves 4 as a<br />
side or 2 as a main.<br />
** Delicious with sausages and<br />
a dollop of mustard**<br />
Brussels and Ham<br />
Gratin<br />
1kg Brussels sprouts –<br />
trimmed and halved<br />
200g cooked ham – shredded<br />
50g butter<br />
2 heaped tbsp plain fl our<br />
1 pt milk<br />
2 tbsp sour cream<br />
2 tsp English mustard<br />
200g Cheddar – grated<br />
100g breadcrumbs<br />
Method<br />
Boil the sprouts in a large pan<br />
of salted water for 3 mins and<br />
drain. Run under cold water to<br />
prevent them cooking further. Heat<br />
oven to 200°C. Now make the<br />
cheese sauce. Melt the butter in a<br />
saucepan, add the fl our and mix<br />
well. Cook for 2 mins. Take off the<br />
heat and gradually add the milk<br />
until you have a smooth mix. Put<br />
back on the heat and continue<br />
to stir until the sauce thickens.<br />
Add two thirds of the cheese,<br />
the mustard, the sour cream and<br />
season well. Put the sprouts and<br />
ham in an ovenproof dish, pour<br />
over the sauce. Mix the rest of the<br />
cheese with the breadcrumbs and<br />
sprinkle over the top. Bake for 25<br />
mins or until the top is golden.<br />
Serves 6<br />
**delicious with mash**
Change language