SProots

sausage / tomato / xo

WEB-CloseUpImage-Sprouts.jpg
WEB-Image-Sprouts.jpg
 

#Story
Time

This! Yes, this! 

For a very long time I was traumatised by brussel sprouts. I’m sure most of us are but I couldn’t quite get passed it. I’m all for trying things again, taste buds change , but when you have something so utterly disgusting its really hard to think differently. 

Now my poor Gran, bless her, she has spent her whole life, and continues to do so, making all the meals without fail for her children, then grandchildren and most of all my wonderful Grandfather. I would say 90% of the time she did a great job. On the occasion though she did tend to slightly overcook, cremate or massacre the odd dish. I mean, I would too if I had to cook every day! 

FYI, I am not a housewife, nor ever will I be. I’m getting better at the cleaning! I’ve just went from messy bastard to old clean freak that won’t et my poor man move a thing out of place. I do enjoy cooking but I want a big pat on the back when it ever might happen. Cooking is for romance! Plus, I don’t really like doing things that I’ll be second best at. Yes, egotistical spoilt brat - perhaps! But come on, you’ve seen Cams food! 

Any-who back to the sproots! I think you’ll know exactly my point without describing it. If you’ve never experienced a soggy sprout then please do let me know. I will be a-mazed!

This beauty of a dish was a love child of my challenge to Cam to recreate (or better) the only other sprout dish that changed hearts and minds. It was a wee side dish called Asian Veg at an old work, Hutchesons Bar and Brasserie. That dish was so good I’ll admit to eating the leftovers off of people’s plates. Only the bits they didn’t touch! Yes, disgusting! But with many things in life, it was too good not to touch! 

Cam smashed it! Completely different but same incredible taste of ‘give me more’! Enjoy guys! 

Jade x 

 

 Junk’s Jam:

Serves 4

Hey!

If you’re not a fan of sprouts then try these! Jade goes on a big spraf about it in the story! What else can we say? Tasty, asian, sausage delight! Get cooking!

Equipment…

>Nada! You’re good to go!

The Recipe

Stage #1
>the PREP

This Be It! Sprooooots !

1 Red Onion
15g Ginger
3 Cloves Garlic
20 Brussel Sprouts
8 Baby Plum Tomatoes
2 Cumberland Sausages
4 Tbsp Junks XO Sauce
2 Tbsps Deluxe Soy Sauce
30g Butter
1 Tbsp Caster Sugar

Vegetable Oil
Maldon Sea Salt

  • Peel the Onion and slice thinly. Peel and finely dice the Garlic & Ginger.

  • Peel off the outer leaves of the Sprouts - reserve a good handful for the garnish!

  • Chop the Sprouts in half. Place them in a bowl and cover with boiling salted water and leave to stand for 10 minutes - strain the Spouts and discard the water.

  • Place a pan on a high heat and add a glug of Oil. Once smoking hot, lay the Sprouts in the pan cut side down and get a good char. Remove the pan from the heat and set to one side.

  • Halve the Tomatoes.

  • Peel the outer casing off the Sausages and break up the meat.

  • Weigh everything else out and get ready to cook!

 
 

Garnish

2 Spring Onions
2 Red Chillies
5g Coriander Leaves
Handful of Sprout Leaves

  • Deseed and finely chop the Chilli. Finely slice the Spring Onion.

Stage #2
>Cook it baby!

 

  • Put a Wok onto a medium heat and add some Vegetable Oil.

  • Sauté off the Onion, Garlic & Ginger for 2 minutes.

  • Add the Sausage Meat and brown off. Add the in Butter and shake up the pan.

  • Throw in the Sprouts & Tomatoes and cook for a further 3 minutes.

  • Add in the XO, Soy & Sugar. Mix everything up and cook for a further 2 minutes.

Stage #3
>Assemble