Yes it was in the Telegraph. A real shame. Thank God for new world wines, those Agentinian Pinot Noirs are superb
Used to hate them when I was a kid, used to get forced to them eat them. Most disappointed when having any roast without them now! please log in to view this image
No one likes sprouts, they only come out at xmas to torment the kids. Just leave them out an no one will complain.
Both these but goose fat can be exchanged to normal fat if you worry about you weight? That's what happens CB, out goes the comedy/action show and in comes the cooking and DIY ones.
I also make great stuffing balls with Chilli and Brandy. They taste great, easy to make and guests love them. and goes down well with a great french wine.
Can you cut out the snide digs please Ellers, if I've done something to upset then I'm sorry about that but its time to move on now... Cheers
CB i think Ellers was simply referring to it being an age thing........Cooking & DIY takes over from Ministry of Sound.....
Agree with your recipe but at the shake stage I add a little flour.Gives them crispy outsides.As for sprouts a restaurant near to me does them sprinkled with Gruyere and finished in a hot oven.
I'll say one thing about supporting QPR. It gives me a hell of an appetite. Delia-Canaries eat your heart out.
Nothing to be ashamed of... For the terminally thick, try this... http://www.deliaonline.com/how-to-cook/eggs/how-to-boil-an-egg.html
Thank you for spoiling my Chistmas WBA. I thought that I'd give it a try tonight. Just got back from casualty. My glasses always steam up when I cook and so I took them off and misread the above. Try telling the nurse that you can't tell the difference between "l"s and "h"s whilst she's dabbing your parts with a wet cloth. Should be ok in January.
Italians know how to cook and how to cook sprouts. Roasted in the oven, fried, with almonds, with butter and parmesan and more. Recipes if you want them. Still sprouts though.
That's more or less how I do them Wubba. Maris Piper and King Edward usually the potato of choice. Sometimes I might go in with some thyme and garlic infused oil. ( Just a tad. ) Roast for 40 mins at 200c, turning halfway through. As for the sprout in your op... My missus doesn't do nuts ( Not in our Mod sense ) she likes them in their original form. None of that shredding stuff. I steam them for 20-30 mins and then saute them in a french vinigraitte, butter and honey. This also works nicely with asparagus. It gives them a lovely sheen and sweet nuttiness without the nuts.
Perhaps with all that iron intake he rusted out before his time? I'm one of those rare specimens that have always loved Brussels Sprouts, even as a child. For me it is the perfect accompaniment to any fowl (not foul), be it turkey, chicken, pheasant, goose or duck. Simply prepared, steamed or boiled with just a little butter added when served. My wife and most of my five children always make disparaging remarked when the topic of sprouts is broached, but I always manage to find them and make sure they are served with the meal, even though I end up eating most of them, usually creating that "bubble & squeak" effect he next day!
