PaPrika

& garlic

chiPs

food for thought

ginger-

thyme jam

Blend 1 red onion,

3 red chillies,

5 garlic cloves and

1 thumb-sized piece

of ginger in a food

processor, then fry

for a few minutes.

Blend 500g Brussels

sprouts and add to the

onion mixture. Then

add 400g sugar,

300 ml water, 100 ml

red-wine vinegar,

50 ml pectin, 1 tbsp

olive oil, juice and

zest of 1 lemon and

a few sprigs of thyme.

Bring to a simmer

and cook for 1 hour,

stirring often.

Parmesan-

garlic roast

Place 1 whole garlic

bulb in foil, drizzle

with olive oil and

roast for 40 minutes

at 180°C, until soft.

Squeeze garlic out

of skin and mix with

50g grated Parmesan,

3 tbsp olive oil, salt

and pepper. Combine

with 300g halved

Brussels sprouts and

tip into a roasting

tin. Sprinkle with

more Parmesan and

breadcrumbs. Roast

at 180°C for 30–

minutes until golden.

creamy

butternut

& feta roast

Heat 1 tbsp olive

oil and fry 1 diced

onion until soft.

On a baking tray,

arrange 400g diced

butternut and 300g

halved Brussels

sprouts, then top with

onion. Season well.

Drizzle with 1 cup

cream and crumbled

feta. Bake at 180°C

for 45 minutes until

golden brown.

beer-

battered

Blanch 300g

Brussels sprouts

in boiling water

for 5 minutes, then

place in ice water for

5 minutes. Drain and

pat dry. Mix^2 cup

cake flour, cup

cornflour, salt and

pepper. Add beer,

mixing continuously,

until you have a thick

paste. Dip Brussels

sprouts into batter

then deep-fry in hot oil

for 3–5 minutes until

crispy. Sprinkle with

salt. Serve with ½ cup

mayo mixed with

1 tsp chilli sauce.

sPrOuts

7

BrussEls

delicious

ways to make

oCtoBer 2017 11

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chef’s choice

sesame red

slaw

thinly slice 1 red

onion and 300g

Brussels sprouts.

top with ½ cup

double-cream

yoghurt, 2 tbsp

honey, 1 tbsp

toasted sesame

seeds and 1 tsp

Dijon mustard.

toss everything

together to coat.

balsamic

skewers

Combine ½ cup

balsamic vinegar,

¼ cup honey,

4 sprigs thyme,

2 crushed garlic

cloves and 1 tsp

paprika. Pour into

a dish. thread

Brussels sprouts

on to skewers, then

leave to marinate

in the mixture for

15 minutes. Braai

for 10 minutes a

side. Pour leftover

sauce into a pot

and cook until

it is reduced

and sticky.

Preheat oven to

180°C. remove

the stems of the

sprouts to separate

the leaves. Place

leaves on a

baking tray and

sprinkle with

olive oil, paprika,

garlic, salt and

pepper. roast for

15–20 minutes

until crispy and

golden brown.

F4T.indd 11 2017/08/24 4:27 PM