Sprouts - help needed

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WBA2_QPR3

WBA2_QPR3

Well-Known Member
Mar 22, 2011
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Slighty OT but looking for a variation on the traditional steamed sprouts for Christmas dinner I was recommended this -

http://www.eatliverun.com/caramelized-brussels-sprouts/

Anyone tried this before?

I've done the whole panfried with lardons, water chestnuts and sherry thing but possibly a little too 'Jamie Oliver' for my liking.

Advice gratefully received

Ta in advance
 
Never got the sprout thing at Christmas until my fine lady lightly saute'd them with parmesan and pecan, mmmm roll on Christmas dinner
 
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Saute'd in parmesan? Is that even possible? Sprouts & cheese?? Christ that sounds good
 
I tend to leave the sprouts plain, but do sauté the carrots in butter and brown sugar. Christmas dinner is so baroque already, the sprouts provide some solid reference point, though lardon option tempting. The Parmesan version sounds like a meal in itself, will certainly be testing that. In recent years have taken to making a giant pot of red cabbage as well. Very more-ish.

Has the booze and cheese free diet run its course Wubba? Hope it had the desired effect.
 
I'm holding out til the 21st on Doc's orders but got an old workmates gathering at Mr Thomas's Chop House in Manchester on Friday so might have a mild setback for a Guinness or 3 and a plate of oysters.

The Christmas cheeseboard the highlight of the season with a good '83 Warres

Red cabbage eh? Some good ideas here. I normally par boil the parsnips then dip them in honey and roll in parmesan before roasting
 
Par-boil, fry off diced bacon add brandy throw in sprouts and fry off together.
Sprouts are great if you do things with them other than boil. I make the best 'roast pots', recipy which i nicked off Jamie Oliver
 
ELLERS said:
Par-boil, fry off diced bacon add brandy throw in sprouts and fry off together.
Sprouts are great if you do things with them other than boil. I make the best 'roast pots', recipy which i nicked off Jamie Oliver
Click to expand...
All blokes think they have the best roasties recipe, but I'm the only one who actually has. Lots of boiling French goose fat required.
 
WBA2_QPR3 said:
Slighty OT but looking for a variation on the traditional steamed sprouts for Christmas dinner I was recommended this -

http://www.eatliverun.com/caramelized-brussels-sprouts/

Anyone tried this before?

I've done the whole panfried with lardons, water chestnuts and sherry thing but possibly a little too 'Jamie Oliver' for my liking.

Advice gratefully received

Ta in advance
Click to expand...

I love the spout mule ... place your sprouts inside a condom ... feed to the family or friends on Christmas Eve at 10:24am ... discharge!

Streamingly good!

Saab Sprouts: Place a bag of Tesco's finest on your Saab Aero heated front seats ... drive from Wimbledon to Ken's Cottage in Hay on Wye ... beauties ... Tip don't try this with say ... butter ... Girlfriend still mad at me ... ruined her sackcloth knickers
 
I recommend Sprouts Mexicaine...

[video=youtube;uM8lFtzrWfU]http://www.youtube.com/watch?v=uM8lFtzrWfU[/video]
 
The secret to the best roast spuds is to par boil them, drain, lid on pan and quick shake to roughen them up at the edges. Then leave to stand and dry out a little. Meanwhile get the goosefat really hot and throw in coarse sea salt and rosemary then lob the spuds in and make sure fully covered in fat.

These are the best roasties
 
WBA2_QPR3 said:
The secret to the best roast spuds is to par boil them, drain, lid on pan and quick shake to roughen them up at the edges. Then leave to stand and dry out a little. Meanwhile get the goosefat really hot and throw in coarse sea salt and rosemary then lob the spuds in and make sure fully covered in fat.

These are the best roasties
Click to expand...
Nearly there. In addition, rough them up in a sieve, add chopped up red onions to the roasting pan. Fresh rosemary, of course.
 
Ooooh tartiflette, food of the Gods

I'd kill for that tonight but impossible to find raclette in Bakewell
 
Blimey guys I hope I'm not these obsessed with spuds by the time I'm your ages, although I could be tempted ........!!!!
 
Cerny if you've never tried Tartiflette you've missed out son. SB is spot on with this, ideal time of year for it with a bottle of Neuf-du-pape
 
Wubba, did you hear that some bastards broke into a vineyard in Montalcino and opened the taps on 6 years worth of vintage Brunello , quietly maturing in its barrels. £8m of delicious wine literally down the drain, I nearly cried.
 
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