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If you do bother then the raw (halved) sprout could just be popped into some boiling salted water for a few moments - but not long. A quick blanch.
Reason being they're not going to be in the pan long enough to soften otherwise. So choice of firmness is up to you but obviously too soft and they lose texture and also fall apart when you stir them about in the pan.
Do the pancetta to your liking first and there should be enough fat from those to only need to add a little butter. Place sprouts flat side down and get a bit of colour.
Add a little wine and cook off half the liquid - not too much; you want plenty left to down with dinner!
A splash of double cream will mix with the wine left to make just enough to give the sprouts a coating. You don't want them swimming.
Edit: season as you wish! I like plenty of black pepper but then I like that in almost everything.
I always make a nice vegetable soup at work on a Monday, all the veg that didn't get used for the Sunday Roast goes in the pot. Today it was Savoy cabbage, peas, green beans, leeks, carrots and cauliflower cheese, plus a few roast potatoes. Get it all going on a low heat for about 4 hours, bung in a couple of stock cubes and some herbs, give it a stir and a sniff every half hour or so. As for my favourite vegetable, I'll have to go with Brian Wilson. If you brought a big brown bag of them home, I'll jump up and down and hope you'll toss me a carrot.
So many to choose from, but I can't split these three:
- Cauliflower - great in any form but with cheese sauce and crispy bacon we are talking food of the gods
- A fresh corn, still on the cob, wrapped in foil and barbecued so some of the kernels are charred, served with a large wedge of butter
- Sprouts - I've always loved them, but thanks to Gordon Ramsay we tried his recommendation of cutting them in half and steaming them a few years ago (as previously mentioned) - managed to convert my wife, two kids and my niece who all now love them having previously despised them (it turns out my mother and father in law come from the boil everything for ten minutes school of cooking - so my wife hated most vegetables until she tried them properly cooked - broccoli, sprouts, asparagus and cabbage especially)
*When my mate, the Pompey obsessed poster Ash1987 (who makes me look like Heston Blumenthal and Rommers look like a 5 gold star McDonalds employee), heard I was eating baby corn he asked, apparently in all seriousness, "why not have adult corn? Why have a baby portion?".
Phew, thank Christ for that
Highlighting crass stupidity since sometime around 2010
The problem with cabbage is that once you've cut it - you're done. Cabbage too is a one trick pony.
For sheer sustainability - and the glamour of making you attractive to Olive Oil I give you ..... Spinach
You can cook it, posily steam it... eat it in salads, stuff it in soups - and best of all it just keeps growing.
It's supposed to be rich in iron as well... the trouble is that the iron sequesters in spinach are so strong it will actually take iron out of your gut and put it down the toilet... but hey you can't have everything.
For taste, most home veg enthusiasts will find an early crop of Broad Beans and new potatoes hard to beat.... followed by a summer crop of sweetcorn..... just planted mine
BUT spring through to summer you can still be eating spinach.
As an aside Lady Lucan is becoming more and more veggy, not because of any moral crusade but because she isn't that keen on meat (I'll save you the hassle - especially mine)
Tonight I am cooking her cauliflower steaks, stuffed mushrooms and a side stir fry. I shall probably glaze the cauliflower with a splash of oyster sauce and add a bit to the stir fry. Not sure what to stuff the mushrooms with to be honest - maybe garlic, ginger and crumb mix but I'm open to suggestions on this bit.
“Hello, I'm your MP. Actually I'm not. I'm your candidate. Gosh.”
Boris Johnson canvassing in Henley, 2005.
As an aside Lady Lucan is becoming more and more veggy, not because of any moral crusade but because she isn't that keen on meat (I'll save you the hassle - especially mine)
Tonight I am cooking her cauliflower steaks, stuffed mushrooms and a side stir fry. I shall probably glaze the cauliflower with a splash of oyster sauce and add a bit to the stir fry. Not sure what to stuff the mushrooms with to be honest - maybe garlic, ginger and crumb mix but I'm open to suggestions on this bit.
Mushrooms - stuff them with fresh herbs (tarragon parsley chives perfect), more chopped mushrooms, shallots and butter.
As an aside Lady Lucan is becoming more and more veggy, not because of any moral crusade but because she isn't that keen on meat (I'll save you the hassle - especially mine)
Tonight I am cooking her cauliflower steaks, stuffed mushrooms and a side stir fry. I shall probably glaze the cauliflower with a splash of oyster sauce and add a bit to the stir fry. Not sure what to stuff the mushrooms with to be honest - maybe garlic, ginger and crumb mix but I'm open to suggestions on this bit.
Take the mushrooms and place them very carefully in the bin. Job done.
Dear old footers KC - Private Counsel to Big Farmer - Liberator of Vichy TWTD
In fairness, I had some dried, mini Japanese mushroom fella last week which was nice. It was stuck to the base of a martini glass with some mushroom paste.
Dear old footers KC - Private Counsel to Big Farmer - Liberator of Vichy TWTD
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