This is a recipe that even the biggest sprout sceptic will enjoy – I have tested this with my partner whose face contorts with disgust every time I even mention sprouts. Slicing the sprouts finely definitely helps. For the host of a Christmas dinner this is a great side for any roast and rather helpfully the recipe can be cooked mostly on the hob, freeing up the necessary space in your oven.
As all recipes this month are inspired by Riverside Market Garden’s vegetable box all you need to do is place your order today (Wednesday 16 December) and you will have all the vegetable ingredients you need to execute this and the rest of the recipes.
The combination of ginger (in the stir fry), nutmeg and a hint of clove (in the roast nuts) is inspired by the French Quatre Epices (four spices) mixture but I have substituted the white pepper with crushed red peppercorns for a festive look. And I have added an optional pinch of crushed buckthorn seeds (hippophae) for a zingy lift. I have also shared my recipe for roasted spiced walnuts which I learned from Anna Hansen’s, The Modern Pantry cook book. In the past year I have used this method to roast nuts with any imaginable spice to suit my recipes – it is a real delight!
Ingredients (4-6 people)
- Salt to season as required
- ½ tsp buckthorn seeds (optional)
- 1 tsp red peppercorns
- Olive oil
- 3-4 Tbsp soya sauce
- 1 tsp paprika
- 50g fresh ginger, grated
- 2 medium onions, finely sliced
- 500g Brussel sprout, finely sliced
- 100g walnuts
- 1 tsp salt
- 1 tsp icing sugar
- 1 tsp nutmeg
- Pinch of clove
- 1 Tbsp water
Preparation (30 minutes)
- In a baking tray mix the walnuts, salt, icing sugar, nutmeg, clove and water until the nuts are well coated.
- Place in a low to medium oven (160 centrigrade) for 20 minutes or until dried and golden.
- Finely slice and grate the onion, sprouts and ginger.
- Coat the base of a wide frying pan with enough olive oil and heat.
- Stir fry the onion and ginger with the paprika and a pinch of salt for 5 minutes and until translucent.
- Add the finely sliced sprouts and stir fry with the soya sauce for 15 minutes or until the sprouts are soft.
- Season with additional salt or soya sauce if required – the sprouts can definitely take it so don’t be shy.
- Crush the red peppercorns (and buckthorn seeds) in a pestle and mortar and sprinkle on the stir fry
- when the walnuts are ready sprinkle on the stir-fry.