Phil Vickery's Brussel sprout recipes
Phil Vickery has three versatile recipes for your Brussel sprouts!
Deep fried sprouts with celery salt
Serves: 4
Preparation time:- 15 minutes.Cooking time:- 15 minutes.
Ingredients
500g trimmed fresh Brussels sprouts
Iced water
Cornflour or arrowroot
2 tsp celery salt
1 tsp cracked black pepper
Method
1. Trim the sprouts then cut ¾ through the top of the sprout, but not right through.
2. Place in iced water and leave overnight in the fridge if you can.
3. The next day, drain really well then spin in a salad spinner in 2 or 3 batches, you need to get as much water out as possible. Then pat with a kitchen towel.
4. Heat the vegetable oil to 175C.
5. Dust the dried sprouts well in starch then carefully fry the sprouts in 4 batches making sure you take care stirring occasionally.
6. Once nicely browned and cooked through, drain well.
7. Once all cooked, season well with celery salt and black pepper.
Braised Brussels with dates
Serves: 4
Preparation time:- 20 minutes.Cooking time:- 15 minutes.
Ingredients
4 tbsp olive oil
150g brown chestnut mushrooms, quartered
1 large onion, finely chopped
500g Brussels sprouts, trimmed
8 large Medjool dates chopped into small pieces
Salt and pepper
50g salted butter, cubed
2 tbsp chopped chives
2 tbsp chopped parsley
Method
1. Heat the oil in a large sauté pan so you have enough room to have all the sprouts in a single layer.
2. Add the mushrooms, onions and cook until all the moisture has gone and the onions have taken a little colour.
3. Add the Brussels sprouts, dates, salt pepper and a touch of water.
4. Bring to the boil, turn down the heat and cover with a tight fitting lid.
5. Simmer for 10-12 minutes or until the sprouts are cooked, I like them slightly overcooked.
6. Remove the lid and boil away all the moisture, or simply tip off.
7. Add the butter, swirl and melt, serve with plenty of chopped chives and parsley.
Brussels sprouts with chestnuts bacon
Serves: 6-8
Preparation time: 20 minutes.Cooking time: 15 minutes.
Ingredients
700g Brussels sprouts, tightly closed and brilliant green, trimmed
4 rashers streaky bacon, cut into fine strips
1 small onion, peeled and chopped finely
200g vac packed chestnuts, broken up slightly
salt and freshly milled black pepper
Method
1. Cook the Brussels sprouts in plenty of boiling water, until soft in the centre, slightly overcooked, about 10 minutes.
2. Cool under cold water then drain really well. This can be done a few hours or the day before.
3. Next, heat a non-stick frying pan.
4. Add the bacon and onions and cook for 15-20 minutes. There will be enough fat from the bacon to cook the onions and perfectly.
5. Meanwhile, cut the Brussels sprouts into quarters, and add to the bacon and onion, and mix well.
6. Cook for 15 minutes.
7. Finally add the chestnuts and really mix well, you probably only need pepper, as the salt will come from the bacon.