Annoyingly enough I heard Christmas songs in Tk Maxx the last day and I cursed the B**tards because it was the 8th of NOVEMBER!!! That is the earliest yet! I hate having Christmas forced on me too early because it takes away from the real thing. Nothing can beat hearing Fairytale of New York coming on the radio on the 1st of December on your way home from some big smoke to home!
So yeh, keep all reminders of Christmas away from me please, there is NO need.
When it involves locally grown Brussels sprouts!! 😀 😀
And this year the Brussel sprout experience is actually quite exciting because in Ballyholey Farm Shop (also at Letterkenny Artisan Market) you can buy Brussels sprouts in their original state…something unheard of until now!
It’s so cool they actually grown on big massive thick stalks with huge leaves coming out the top. It’s “clean mental” as we say here in lovely Donegal.
The stalk isnt edible but the leaves are and they resemble a type of cabbage but probably thicker and coarser (meaning more nutrients I assume). You can cook them up like cabbage too or juice them like kale which is what I did one day. The stalk is inedible though. It’s so thick and strong you could use it as a dog’s chew toy or a weapon to deter Christmas thieves…!
Isn’t that great: 3 uses in one “tree”. 🙂 I love being thrifty! So on Christmas morning you obviously have your sprouts for the dinner, you can juice the leaves into a Christmas morning juice to counteract the badness that will likely follow, and, you can beat your family with the stalk! Or not…whatever you’re into!
So, the following recipe is not my own creation, so I will link to the original because I ain’t no thief. It’s an amazing idea for sprouts and unbelievably straightforward. Except….I was hungover when I tried this first and did not have as many sprouts as what the recipe said but I made it anyway and forgot to adjust the rest of the recipe…so the ratio of sprouts to nuts/cranberries was a bit off as you’ll see in the photo below! The featured image on this post is what yours should look like!
So yeh, don’t do what I did. But all the same it is delicious and a delightful twist on the usual sprouts you get on Jesus’ birthday.
Prep time: 20 minutes
Cooking time: 30 minutes
You will need:
- 450g brussels sprouts (a whole trees worth and more…)
- 1 apple
- 1 tsp of rapeseed oil (I know I can’t believe I’m recommending oil here but I was hungover when I made this so I was too lazy to experiment with anything else! I would try melted Soya butter instead if you have it)
- 80g dried cranberries
- 100ml orange juice
- 35g chopped pecans
- 1 tsp Tarragon (the original recipe says fresh but i didn’t have any so used dried…)
- Black pepper
- Preheat your oven to 190°
- Trim and quarter your Brussels sprouts.
- Dice the apple finely.
- Toast the pecans in a dry frying pan until they start to darken a bit. Crush them before of after you toast them – i don’t think it matters.
- Put the Brussels sprouts, apple and cranberries in a large bowl and set aside.
- Mix the orange juice, the oil, pepper and tarragon in a small bowl .
- Then add the liquid to the sprouts mixture and toss about until coated.
- Add everything to a big baking dish or tray. Bake for 25-30 minutes until the Brussels sprouts are enough to put a fork through.
- To serve top with the toasted pecans.
So it’s not too early to start on the sprouts. As well as being tasty as hell they are full of nutrition too. Hope the recipe works for you!