Wifey and me just about to eat some lunch@home in Hampshire ....... some lobster and prawns and home made fresh bread and aioli. The bread is really good, small amount of wholemeal flour and some rye flour and some onion seeds added. And some Deutz champagne ....


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Tomale aioli, perhaps?

My annual experiment to find a way of producing palatable Brussels Sprouts for Christmas Day is underway.
They're currently doused in olive oil and balsamic vinegar ahead of a high oven with added bacon and cheese.
I think I may be on to a winner.

Just steam them.

If you need to go all chefy then toss the steamed brussels in some butter and a grating of fresh nutmeg. Never boil in water or roast or bake ... just steam!

:)

I'm using a recipe from a very good steak restaurant in Florida we ate at this summer.
The sprouts were most definitely roasted.
I don't mind sprouts steamed but it's trying to persuade the kids as I attempt Christmas Day turkey with all the trimmings for less than €14 or €3.50 per head to beat my previous record.
The frozen bird bought months ago for €7.99 on a supermarket loyalty discount,sprouts,carrots and parsnip almost being given away by competing local supermarkets,sausage meat for the stuffing bought today for €1 on its last sell-by date,home-made Yorkshires and a bag of home-grown Maris Pipers from a neighbour.
The goose fat in a jar could be a deal-breaker but a timely offer at five minutes to closing time on Christmas Eve at a local farm-shop could be my last-minute goal to win the game.

The only christmas thing we're having is pork and chestnut stuffing, I buy loads and freeze it for the rest of the year ......

We're having a corn fed chicken - just enough for the one meal ...:)

Agreed. I've tried the roasted/baked method after seeing the raves here, and it just doesn't work for us. I also find that steamed, then chilled and marinaded in an herb vinaigrette works well.

They were an absolute triumph.
The olive oil/balsamic dousing was the key plus the finely chopped bacon. A sprinkle of mature cheddar for the last 5 minutes in the Aga plus freshly grated Parmesan and a snowstorm of ground black pepper ensured a sentence I never thought I'd hear ... " Dad,those sprouts were bloody tasty. "
What a great Tuesday.:D

About to heat up some leftover P.F. Changs. I think I'll throw it in a tortilla because why not? A little home Mexican-Chinese Fusion :D

Some Siracha on it and its something I would eat :P

Even if it involves dumping your own children, I consider it a worthwhile sacrifice if it means eating proper, au naturel, brussel sprouts. Try it, not only will the sprouts improve, you'll save cash and agro in the longer run. Only allow them back if they agree to be force fed adult brussels.

Brussels sprouts make a wonderful slaw too. I have a recipe at home somewhere.

Nonsense! Steamed sprouts are barely palatable unless there's a lot of butter involved. :)

Slice the bottoms off the sprouts. Cut each in half lengthwise. In a large pan, fry some bacon (the American kind) until crisp, then remove to a plate lined with paper towels. Reserve just enough of the bacon fat in the pan to coat the bottom lightly, and arrange the sprouts flat sides down. Set the heat to medium and cover. Let them cook until tender but not limp, then put in a bowl. Crumble the bacon on the sprouts. Done.

I have no objection to that, but I know I am replying to someone that hasn't had decent steamed brussels. In the UK there are six types of brussels. Fresh and old and before and after the frost and on or off the vine. We brussels purists only eat fresh brussels picked from a vine delivered after the first frost in the UK. Anything else is only good for binning. :D

Basically you've done pretty close. It's boiling that ruins brussels,. Raw, steamed or frying doesn't retain and soak. It's the mush that's horrible.

May I suggest a slight adjustment of your approach which i'm just suggesting you try. It is a morphing of the best way to cook asparagus and involves carmalesing the chlorophyll.

Do the bacon bit first (streaky, fatty smoked thick American style bacon please) leaving the bacon fat in the pan, and if a bit short of fat add a knob of butter, and then throw the cut brussels in and toss and coat.

Throw in a half a cup of veg bouilon and it will mostly instantly evaoporate. Slam the lid on and hold the lid down and keep tossing. After a very short while add back your bacon and if you like nutmeg. You'll get your caramelising and sweetness but also remove any dryness without making it soggy.

If there happens to be a jus left over, put it into an espresso cup and serve as an amouche bouche. I do that with asparagus adding a touch of cream and it is truly delicious.

:)

We prefer asparagus steamed as well. I think we just don't care for caramelized vegetables. At least I can't think of an example.... Steamed or stir-fried tender crisp is our way to go.