Cook­ing with brus­sels sprouts

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Shaved brus­sels sprouts salad

Whisk ¼ cup grated parme­san cheese with 3 Tbsp le­mon juice, ¼ cup ex­tra vir­gin olive oil and ¼ tea­spoon salt.

Dis­card any dam­aged outer leaves from 450g of brus­sels sprouts and shave finely on a man­do­line or slice finely with a knife. Dis­card ends and any core pieces. Gen­tly toss the sprouts through the dress­ing.

Pump­kin, brus­sels sprouts and beet­root salad with za’atar cheese

Pre­heat oven to 180C. Toss 2 cups of peeled and chopped pump­kin and about 16 brus­sels sprouts in enough olive oil to lightly cover. Sea­son and bake for 30 min­utes.

Scrub 4 beet­root, then halve and slice finely. Spread out on a tray, driz­zle with a lit­tle olive oil, sea­son and bake for 20 min­utes.

Mix ¾ cup cot­tage cheese with the juice of 1 le­mon, 2 tsp za'atar and 2 tsp olive oil. Com­bine the veg­eta­bles on plates and serve a dol­lop of the cot­tage cheese on the side.

Greeky brus­sels sprouts

Scat­ter 500g quar­tered or halved brus­sels sprouts on an oven tray, driz­zle with oil and sprin­kle with salt. Cook at 200C for about 10 min­utes un­til crisp. Set aside.

In a large mix­ing bowl, add 1 green cap­sicum, core re­moved and cut into small dice, 1 chilli, de­seeded and thinly sliced, then mix through the brus­sels sprouts. Add 2 Tbsp good-qual­ity olive oil, ¼ cup each of finely chopped fresh mint and pars­ley, zest and juice of a le­mon and 1 tsp white wine vine­gar. Taste and ad­just as nec­es­sary.

Brus­sels sprouts, ba­con, wal­nuts and blue cheese br­uschetta

Slice sour­dough and brush with olive oil. Grill un­til crisp around the edges.

Place a pan on a medium heat. Once hot add a splash of ex­tra vir­gin olive oil fol­lowed by some diced ba­con and cook un­til golden.

Add sliced brus­sels sprouts and cook for five min­utes or so, then add a lit­tle chicken stock and a splash of sherry vine­gar. Cook un­til the liq­uid has evap­o­rated.

Add a hand­ful of wal­nuts and a knob of but­ter. Sea­son to taste with flaky sea salt and freshly ground black pep­per. To serve, spoon the sprout mix on to the br­uschetta and crum­ble over a lit­tle blue cheese.

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