The clock is running on the Annual Sprout Peddling Competition.
In just over a week’s time, the “lines will close”, as they say, and we will have to decide which recipe will receive the Brussels Sprout Crown for 2008. The success of the nation’s Christmas dinners is practically hanging in the balance. Will there be puckered mouths around the table when the tureen is passed, or will ours be a land of little Olivers, begging for more green loveliness on their plates?
So far, I’m delighted (that’s through clenched teeth!) to say that we’ve been receiving and testing your entries, and I (as the VegBox resident Sprout Loather) have even mustered one actual “yum” already. Bah humbug ; )
But there is still time for more entries. So, with your sprouts-on-a-stalk in one hand, as though it were a culinary wand, make your way to the kitchen and do some conjuring.
If you need inspiration, you might want to have a look at some of the recipes we already feature:
Brussels Sprouts Salad – Fresh, young sprouts work well in this raw salad. The sweetness of Balsamic vinegar gives it a delicious twist and the pumpkin seeds and pine nuts give it a nutty crunch.
Brussels Sprouts with Garlic and Almonds – If eating them raw doesn’t tempt you, try frying them with a little garlic and then dressing them with cream an almonds puts a whole new slant on this veggie.
Stir-fried Brussels Sprouts – This recipe is quick, easy and delicious and has been known to receive nods of approval from even seasoned Sprout Naysayers.
Submit your entries using the comments box below. Remember, there’s just over one week to go, the nation is counting on you, and the winner will receive a copy of the very beautiful “Grow Organic” courtesy of Natural Collection.
The VegBox Team
Millie’s Festive Sprouts Recipe
You need:
one or two dog owners
stalk of sprouts (better than buying loose sprouts as the stalk can be fought over then buried)
I huge turkey or goose
Freshly made gravy
vegetables, Yorkshire puddings and roast potatoes to serve
Method:
1. Follow owner into kitchen. Stand right behind him/her so they can’t escape with the food – this does mean you might get trodden on but guilt is a wonderful reason for owner to give you some scraps.
2. When owner starts preparing sprouts give him/her a good shove and catch the ‘accidentally’ dropped sprouts. Don’t let him/her make crosses in them as they go mushy. If the sprouts are tossed in butter with pancetta cubes you will be very pleased later. Not to mention mashed swede, glazed carrots, parsnips…
3. Once sprouts are cooking it’s time to use your big dark brown eyes, looking from owner to the resting meat soulfully. Whilst you’ll never get anything by begging during the rest of the year, Christmas is different. If nothing is offered head towards the most accessible source of food and make as though you’re about to steal it. When owner shouts and tells you to” leave it” look really affronted and sigh like the world’s problems are on your shoulders. You looking for the “steal food? Moi? I’m a little angel and look at the thanks I get…” impression.
4. Now you are likely to be shoved out of the kitchen as plates and food are juggled and someone takes a knife to the meat (why don’t they use their teeth in a civilised manner?) You can ask for food from the table, but this is unlikely to happen. This is the ideal time to check out the pressies and tree for anything smelling vaguely edible.
5. Hours and hours later plates and dishes will start being returned to the kitchen. THIS IS A CRUCIAL STAGE! There will be much moaning about the mess and having no room to put anything down – this is your cue. Approach anyone in kitchen, flutter your eyelashes and see if you can ‘do a lassie’ and lead them to your bowl. Humans are a bit thick but with the repetition of looking from food to dish whilst licking your lips they should catch on. The odd “did I tell you I love you?’ lick won’t do any harm.
6. At this point if they give you just vegetables DO NOT EAT. Remember this is the season of giving and there’s still half the meat left. Don’t say or do anything, just sit and look woebegone. After a brief time you should hear the magic words “oh here you are, have some meat” At last. Hoover up the food as fast as possible and repeat this stage as often as you like/can.
7. Once replete adjourn to the living room ready for present-opening time. You may find that your digestive system gets a little ‘windy’. It is important that you release the gas in the most densely populated area of the room and do so persistently as this will result in a walk to ‘clear the air’
6 Brussels sprouts
2 tbps soy sauce
1. Cut Brussel sprouts into quaters.
2. Heat some olive oil and butter in a frying pan. Add the Brussels sprouts.
3. When nearly done add the soy sauce.
I’ll be trying that for lunch today, Little Em : )
And I did! Yum! I used Tamari, rather than regular soy sauce, so not sure if mine tasted different than yours, Little Em, but it was tasty, nevertheless. Kind of marmite-y. Which is funny really, given that here at VegBox we often refer to Sprouts as the marmite of all vegetables! There’s something about chopping them into quarters, too … bizarrely transforming! This recipe is definitely in the running right now : )
[...] the subject of sprouts on veg box recipies they have been carrying out their annual Sprout Peddling Competition. One of the responses to the [...]