Sprouts - help needed
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http://www.bbc.co.uk/news/uk-scotland-glasgow-west-20805966
Brussels sprouts 'overdose' hospitalised man at Christmas, report reveals
Brussels sprouts 'overdose' hospitalised man at Christmas, report reveals
Sorry, but this has to be said...
You can shove your ****ing sprouts up your r's,
you can shove your ****ing sprouts up your r's,
you can shove your ****ing sprouts,
you can shove your ****ing sprouts,
you can shove your ****ing sprouts up your r's.
You can shove your ****ing sprouts up your r's,
you can shove your ****ing sprouts up your r's,
you can shove your ****ing sprouts,
you can shove your ****ing sprouts,
you can shove your ****ing sprouts up your r's.
rrrrrrrrs, this is not a Cork thing, but yes, Clonakilty black pudding is the best there is. Add a bit o' scallop, and you're in heaven.
http://www.bbc.co.uk/news/uk-scotland-glasgow-west-20805966
Watch those little buggers, moderation people, thats key.
Watch those little buggers, moderation people, thats key.
Is that garnished with a sprout? Otherwise I'm afraid you've gone way off topic with this post!!!
In my youth we went through many brace of pheasants, especially over the Christmas period.
My father ran a building construction business and they used to do a lot of renovation/repair work on country estates in Hampshire. These Lords of the manor were often very tardy paying their bills, but used to get their game-keepers to palm off pheasants to dad to ease the finanicial pain. Dad would get the local butcher to pluck and prepare the pheasants for the oven - try this tongue teaser after a few drinks - "I'm not a pheasant plucker, I'm a pheasant pluckers son, and I'm only plucking pheasants until the pheasant plucker comes"
I recall on occasion sometimes spitting out a few lead shot when consuming the bird.
Now to the bread sauce, which in my opinion really makes a meal with game, as do Brussels sprouts - my wife has attempted to replicate my mother's recipe, and it is quite basic:-
- push cloves into a medium sized peeled onion
- place in saucepan, add milk and warm (not full boil)
- gradually stir in white breadcrumbs to thicken the mix
- add butter
- add fresh nutmeg
- add salt & pepper to taste
- allow mix to simmer for a while
...and voila bread sauce.
Sorry, but this has to be said...
You can shove your ****ing sprouts up your r's,
you can shove your ****ing sprouts up your r's,
you can shove your ****ing sprouts,
you can shove your ****ing sprouts,
you can shove your ****ing sprouts up your r's.
Mmmm, catchy!
Sorry, but this has to be said...
You can shove your ****ing sprouts up your r's,
you can shove your ****ing sprouts up your r's,
you can shove your ****ing sprouts,
you can shove your ****ing sprouts,
you can shove your ****ing sprouts up your r's.
finally an explanation for sweetcorn
Have many good friends from Cork, spent a lot of good times in that neck of the woods. Clon pudding was always best served on toasted brown bread after 9pints on a Friday night
[h=1]Roasted Brussels Sprouts and Cranberries with Barley[/h]January 20, 2012
My favorite term of endearment in French has always been mon petit chou chou, which literally translated means âmy little cabbage cabbageâ. The French use it to mean something like âmy sweetheart,â and it may or may not actually refer to a pastry instead of cabbage. Regardless, the literal translation made me giggle when I learned it in high school and it still makes me giggle today. Please, call someone you love a âcabbage cabbageâ today and wait for their reaction. If you want to say it in French, chou sounds just like âshoeâ. I dare you.
Anyway, my favorite French term of endearment has come to mind often this winter as Iâve sliced up Brussels sprouts to roast for dinner. Having never eaten Brussels sprouts as a kid, I was intimidated by those foreign baby cabbages. This winter I vowed to get over my apprehension. I learned to like them on my first attempt: steamed on the stove and oven roasted under a layer of Fontina cheese. Like turned to love when I learned to roast them, halved, in a cast iron pan, and I officially tombé amoureux (fell in love) when I found a quick sauté and broil method that bakes my little âcabbage cabbagesâ in under ten minutes.
Since falling in love with Brussels sprouts, I have singlehandedly put away at least 10 pounds of roasted sprouts. I love their salty, crispy exterior and softer, steamed interior. Technically speaking, Brussels sprouts are not baby cabbages, but a special kind of miniature cabbage. The flavor is a bit reminiscent of broccoli, which makes sense because they are both Brassicas. Brassicas are notoriously high in anti-cancerous, DNA protective properties.
I crave Brussels every few days, and Iâve developed an odd habit of eating a huge bowlful of roasted Brussels after my weekly yoga class. Desolée, mes petits chou choux, I think as I slice off their tails and cut them in half. By the time I bite into crisp, roasted sprouts, Iâm not really sorry at all.
In addition to my newfound love for Brussels sprouts, Iâve been becoming more adventurous and knowledgable about various types of whole grains. Every time I visit the new health food store in town, I make a point to buy a new variety. So far Iâve tried wheat berries, farro, Kamut, steel cut oats, and most recently, barley. I like to cook up a big batch of whole grains and try to come up with ways to use the leftovers over the week. I think itâs a good way to become acquainted with a grain, and itâs a very cheap way to eat.
Though I havenât made any direct taste comparisons, I think that wheat berries, farro and Kamut are all pretty similar in taste and texture, and could easily be substituted for one another. I expected barley to be like the others, with a chewy exterior and soft interior, but I was surprised to find that it is fluffy and soft. Barley seems like a cross between brown rice and oatmeal. Thus itâs a little creamy and almost risotto-like, which makes it the perfect grain to soak up dressing in this recipe.
Another thing Iâve learned about cooking whole grains is that their cooking time varies, sometimes even from the time listed on the bag. I just mixed two cups of uncooked, hulled barley with six cups of water (a 1:3 ratio), let it come to a boil, and then simmered it, covered, for a little less than an hour. One cup of uncooked barley will yield plenty for this recipe and two cups of uncooked barley will leave you with tons of leftovers. I encourage you to get creative and come up with new ways to enjoy barley in your cooking.
This recipe is one that Iâve been working on for a while now. Brussels sprouts tossed in a light maple syrup and balsamic dressing pair marvelously with sweet, freshly cooked cranberries, and a bed of creamy leftover barley is the perfect final resting place for mes petits chou choux. Tangy Gorgonzola cheese melts into the barley and toasted pecans add a nice crunch.
This dish is easily deconstructed, however. Feel free to roast the Brussels sprouts with this method, and toss them with salt and a squeeze of lemon juice for a snack. Brussels, cranberries and pecans without barley make a great side dish. If you canât find fresh cranberries, you can substitute dried cranberries (which is a shame, in my opinion, but do as you wish). Just toss the dried cranberries in with the sprouts after theyâre done roasting. Vegan? Omit the cheese.
4.0 from 1 reviews
Save Print
Roasted Brussels Sprouts and Cranberries with Barley
Author: Cookie and Kate
Serves: 2
Ingredients
Instructions
Notes
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My favorite term of endearment in French has always been mon petit chou chou, which literally translated means âmy little cabbage cabbageâ. The French use it to mean something like âmy sweetheart,â and it may or may not actually refer to a pastry instead of cabbage. Regardless, the literal translation made me giggle when I learned it in high school and it still makes me giggle today. Please, call someone you love a âcabbage cabbageâ today and wait for their reaction. If you want to say it in French, chou sounds just like âshoeâ. I dare you.
Anyway, my favorite French term of endearment has come to mind often this winter as Iâve sliced up Brussels sprouts to roast for dinner. Having never eaten Brussels sprouts as a kid, I was intimidated by those foreign baby cabbages. This winter I vowed to get over my apprehension. I learned to like them on my first attempt: steamed on the stove and oven roasted under a layer of Fontina cheese. Like turned to love when I learned to roast them, halved, in a cast iron pan, and I officially tombé amoureux (fell in love) when I found a quick sauté and broil method that bakes my little âcabbage cabbagesâ in under ten minutes.
You must log in or register to see images
Since falling in love with Brussels sprouts, I have singlehandedly put away at least 10 pounds of roasted sprouts. I love their salty, crispy exterior and softer, steamed interior. Technically speaking, Brussels sprouts are not baby cabbages, but a special kind of miniature cabbage. The flavor is a bit reminiscent of broccoli, which makes sense because they are both Brassicas. Brassicas are notoriously high in anti-cancerous, DNA protective properties.
I crave Brussels every few days, and Iâve developed an odd habit of eating a huge bowlful of roasted Brussels after my weekly yoga class. Desolée, mes petits chou choux, I think as I slice off their tails and cut them in half. By the time I bite into crisp, roasted sprouts, Iâm not really sorry at all.
You must log in or register to see images
In addition to my newfound love for Brussels sprouts, Iâve been becoming more adventurous and knowledgable about various types of whole grains. Every time I visit the new health food store in town, I make a point to buy a new variety. So far Iâve tried wheat berries, farro, Kamut, steel cut oats, and most recently, barley. I like to cook up a big batch of whole grains and try to come up with ways to use the leftovers over the week. I think itâs a good way to become acquainted with a grain, and itâs a very cheap way to eat.
Though I havenât made any direct taste comparisons, I think that wheat berries, farro and Kamut are all pretty similar in taste and texture, and could easily be substituted for one another. I expected barley to be like the others, with a chewy exterior and soft interior, but I was surprised to find that it is fluffy and soft. Barley seems like a cross between brown rice and oatmeal. Thus itâs a little creamy and almost risotto-like, which makes it the perfect grain to soak up dressing in this recipe.
Another thing Iâve learned about cooking whole grains is that their cooking time varies, sometimes even from the time listed on the bag. I just mixed two cups of uncooked, hulled barley with six cups of water (a 1:3 ratio), let it come to a boil, and then simmered it, covered, for a little less than an hour. One cup of uncooked barley will yield plenty for this recipe and two cups of uncooked barley will leave you with tons of leftovers. I encourage you to get creative and come up with new ways to enjoy barley in your cooking.
You must log in or register to see images
This recipe is one that Iâve been working on for a while now. Brussels sprouts tossed in a light maple syrup and balsamic dressing pair marvelously with sweet, freshly cooked cranberries, and a bed of creamy leftover barley is the perfect final resting place for mes petits chou choux. Tangy Gorgonzola cheese melts into the barley and toasted pecans add a nice crunch.
This dish is easily deconstructed, however. Feel free to roast the Brussels sprouts with this method, and toss them with salt and a squeeze of lemon juice for a snack. Brussels, cranberries and pecans without barley make a great side dish. If you canât find fresh cranberries, you can substitute dried cranberries (which is a shame, in my opinion, but do as you wish). Just toss the dried cranberries in with the sprouts after theyâre done roasting. Vegan? Omit the cheese.
You must log in or register to see images
4.0 from 1 reviews
Save Print
Roasted Brussels Sprouts and Cranberries with Barley
Author: Cookie and Kate
Serves: 2
Ingredients
- 1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)
- 1 tablespoon olive oil
- Salt
- 2/3 cup fresh cranberries (or 1/3 cup dried cranberries)
- 1/3 cup crumbled Gorgonzola or goat cheese
- 1/3 cup freshly toasted pecans
- 1 1/2 cups cooked barley, reheated (see instructions above)
- 1 tablespoon maple syrup, or more to taste
- 1 tablespoon balsamic vinegar, or more to taste
Instructions
- Preheat your broiler.
- Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for two to three minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.
- In a medium sized bowl, toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.
- Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are face down. Let them cook for two minutes.
- Toss the fresh cranberries into the pan and transfer the pan to your broiler. The pan will be heavy and hot so use oven mitts and be careful! Let the Brussels broil for about three minutes. Check the sprouts for donenessâtheir tops should be a little browned and the bottoms caramelized. How long you should leave them in there depends on your preferences and your oven. The cranberries should have started popping by now; set the hot pan on your stovetop for a couple of minutes while you reheat the barley.
- Toss the warm barley, sprouts, cranberries, cheese and pecans in a bowl and drizzle with balsamic vinegar and maple syrup. Season with salt, divide into smaller bowls, and enjoy!
Notes
- Inspired by Love and Lemonsâ maple and balsamic roasted Brussels sprouts recipe and one of Mark Bittmanâs recipes in The Food Matters Cookbook. The quick-roasted sprouts method is adapted from The Kitchn via Jacqui of So Good and Tasty (thanks Jacqui!).
- Serves two.
- I highly recommend using a 12-inch cast iron skillet rather than a large oven-safe, non-stick skillet because typical non-stick skillets release toxins at high temperatures.
- Brussels sprouts are best cooked flat side down because the heat gets trapped inside the sprout and, in effect, steams it. Itâs the best way to get crispy flat sides and cooked insides.
- If youâre adding pecans, I recommend toasting the pecans over medium heat in a separate pan. They will burn over high heat.
Beautiful skills what's your weather like? I miss France so much this time of year
Well he is from Scotland, probably covered them in lard, rolled in coconut, deep fried and ate with a side of cheese and mayo. Build up Hadriens Wall, give the sweaties independance, send back all the aggressive homeless on the streets of London and save the NHS at the same time.
Blimey must has slept bad last night
Bit harsh but it was the only place the Romans built TWO walls to keep the barbarians out.
Christmas with veggies - that's a cruel and unnatural punishment, surely you can appeal. My sister in law is a veggie, I always have a brief tingle of excitement when she compliments me on the roasties as she tucks into her nut cutlet. Roasted in goose fat of course. She's never asked and I've never told her.
Just back from the mega shop, all sorted was planning to do nothing more today than watch the stream from Newcastle, and cook the ham. Now I have to go out again to buy scallops, guinea fowl and black pudding, plus some extra emergency sprouts.
Wubba - how long do you leave the cheese out to breathe?