Tag Archives: Brussels sprouts

Brussels Sprouts & Bacon Hash with Eggs

Brussels Sprouts & Bacon Hash with Eggs

Breakfast for dinner anyone? Whether it’s breakfast, brunch, lunch or dinner, this is a dish you’ll want to try before winter is over – while Brussels sprouts are still in season.

Here in Hawke’s Bay we know spring is just around the corner – there is pollen everywhere – but the last of the winter vegetables are still lingering which is great because the spring ones haven’t started to show their tips yet.

In this recipe, late winter Brussels sprouts team with leeks, potato and bacon to make a substantial hash that’s an easy side for steak or pork or lamb chops, or when topped with an egg or two (as here) it’s turned into a hearty meal.

Brussels Sprouts & Bacon Hash with Eggs

I like to sprinkle mine with some chipotle flake, but a grind of black
pepper is a great alternative if you don’t want as much heat, or for those who want to avoid heat altogether a scattering of chopped parsley does the trick.

Serves 2-4 as a light meal

2 baby leeks, thinly sliced
2 rashers bacon, rind removed, meat chopped
olive oil
500g potatoes, diced
½ cup chicken or vegetable stock
500g Brussels sprouts, thinly slice
1-2 eggs per serve
Smoked Chipotle Flake or freshly ground black pepper

1              Place leeks, bacon and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks soften and bacon starts to cook.

2              Add potatoes and stock, cover and cook, stirring occasionally, for 10-15 minutes or until potatoes are cooked. Add Brussels sprouts and cook for 5-7 minutes longer or until cooked.

3              Meanwhile, poach or fry eggs to your liking.

4              To serve, pile hash onto plates, top with eggs and sprinkle with chipotle flake or a grind of black pepper.

Where did the ingredients for this dish come from:
Leeks, potatoes, Brussels sprouts: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Eggs: Verry Eggs – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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NZ Yam & Brussels Sprouts Colcannon

NZ Yam & Brussels Sprouts Colcannon

Colcannon, an Irish dish is usually made with mashed potatoes with kale or cabbage. There is also a song about the dish!

The song “Colcannon”, also know as “The Skillet Pot”, is a traditional Irish song that has been recorded by a number of Irish artists
including Mary Black.

Lyrics of Colcannon Song

Did you ever eat colcannon,
Made with lovely pickled cream
With the greens & scallions mingled
Like a picture in a dream
Did you ever make a hole on top
To hold the melting flake
Or the creamy flavored butter
That your mother used to make

CHORUS
Yes you did, so you did
So did he and so did I
And the more I think about it
Sure the nearer I’m to cry
Oh wasn’t it the happy days
When troubles we had not
And our mothers made colcannon
In the little skillet pot

Well, did you ever take potato cake
And boxty to the school
Tucked underneath your oxter with
Your books, your slate and rule
And when teacher wasn’t looking’
Sure a great big bite you’d take
Of the creamy flavoured soft and meltin’
Sweet potato cake

(Chorus)

Well did you ever go a courtin’ boys
When the evenin’ sun went down
And the moon began a peepin’
From behind the hill o’ down
And you wandered down the boreen
Where the clurachan was seen
And you whispered lovin’ praises to
Your own dear sweet coleen

(Chorus)

Historians often consider songs as a reflections of the society and culture in which they were produced.

New Zealand Yam

New Zealand Yam

The New Zealand yam is a small sweet tuber originating from the South American Anders where it is called oca. It has a creamy flesh which when mashed and flecked with slices of Brussels sprouts makes a pretty side dish which is a great alternative to mashed
potatoes.

NZ Yam & Brussels Sprouts Colcannon

If New Zealand yams are unavailable, use parsnip, kumara or sweet
potato – just adjust the cooking time accordingly.

Serves 4

500g NZ yams – there is no need to peel
250g Brussels sprouts, sliced
60g butter
4 green onions, sliced
sea salt and freshly ground black pepper

1              Place yams in a saucepan, pour over cold water to cover, cover and bring to simmering. Remove lid, season with salt and
simmer for 15-20 minutes or until yams are very tender. Drain,
return to saucepan and cover.

2              Meanwhile, steam or microwave Brussels sprouts until
tender.

3              Add butter to yams and roughly mash. Fold in Brussels sprouts and green onions. Season to taste with a grind of salt and black pepper and serve immediately.

So tell me, do you know of any food associated songs?

Where did the ingredients for this dish come from:
Yams, Brussels sprouts, green onions: Krismaw Gardens – Hastings; Store Cupboard Ingredients: butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Another New Zealand yam recipe you might like to try:

Honey & Ginger Roasted Yams with Leeks

Honey & Ginger Roasted Yams with Leeks

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Braised Pork Chops with Bacon & Brussels Sprouts

Braised Pork Chops with Bacon & Brussels Sprouts_a

Pork, bacon and Brussels sprouts or cabbage are a great flavour combination.

In this recipe, the Brussels sprouts take on a completely different flavour as they are cooked long and slow, rather than short and fast. Cooking them this way enriches the dish and they become very soft and buttery.

Braised Pork Chops with Bacon & Brussels Sprouts

This dish is very rich – perfect for a chilly winter dinner – it just needs
simple boiled or smashed potatoes to make a complete meal.

Serves 6-8

250g bacon, rind removed, meat cut into strips
olive oil
4 pork shoulder chops
¼ cup seasoned flour
1 onion, diced
4 celery stalks, diced
2 garlic cloves, thinly sliced
1 tbsp wholegrain mustard
1 cup white wine
2 cups chicken stock
500g Brussels sprouts, halved
sea salt and black pepper

1              Preheat oven to 180C.

2              Place bacon and a splash of oil in a frying pan over a medium heat and cook, stirring occasionally, for 5-6 minutes or until bacon renders its fat and crisps. Remove bacon from pan leaving behind as much fat as possible.

3              Toss pork in flour. Reserve any leftover flour. Add more oil to pan, if necessary – you need enough to be able to brown the pork – and heat over a medium heat, add pork chops and cook for 3-4 minutes each side or until brown. Remove from pan and set aside.

4              Reduce heat, add onion and celery, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add garlic and mustard and cook, stirring, for 30 seconds or until fragrant. Add wine, bring to simmering and simmer to reduce by about half.

5              Mix leftover flour with a little stock to form a smooth paste, stir into pan, then add remaining stock and stirring, bring back to simmering. Add Brussels sprouts and return pork and bacon to pan, cover and cook in oven for 1½ hours or until pork is tender. Season to taste with salt and black pepper.

So tell me, have you ever cooked Brussels sprouts long and slow rather than short and fast?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings;
Onion, celery, garlic, Brussels sprouts: Krismaw Gardens –
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
flour, mustard, stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Brussels sprouts you might like to try:

Garlicky Brussels Sprouts

Garlicky Brussels Sprouts

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

 

Garlicky Brussels Sprouts

Garlicky Brussels SproutsI think every time I post a Brussels sprouts recipe I say something like ‘this is the recipe that might just change your mind about this controversial vegetable’, but I really do this think this could be the one – I mean who couldn’t love something cooked in garlic-scented butter! And remember there are lots of good reasons for eating
these tiny power-packed mini cabbages including their fibre and
vitamin content and cancer fighting properties.

Garlicky Brussels Sprouts  

This super-easy side dish is a perfect accompaniment to sausages or roast chicken.

Another delicious idea, which turns this dish into a main, is to spoon the cooked sprouts over a split baked potato with crispy bacon on the side.

Serves 4

a good knob of butter
olive oil
2 cloves garlic, smashed
20 Brussels sprouts, cut in half through the stem
sea salt and black pepper

1              Place butter and a good splash of oil in a frying pan with a lid over a medium-high and heat until butter foams and subsides.

2              Reduce heat, add garlic and cook for 2-3 minutes or until lightly coloured – take care not to burn. Remove garlic and discard.

3              Add Brussels sprouts and toss to coat. Arrange sprouts in a single layer, cut side down, cover and cook for 10-15 minutes or
until sprouts are tender. Season with salt and black pepper.

So tell me, do you have a favourite way of cooking Brussels sprouts?

Where did the ingredients for this dish come from:
Garlic, Brussels sprouts: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Brussels sprouts you might like to try:

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

 

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Roasted Potatoes, Leeks & Brussels Sprouts with BaconI love roasted potatoes and I love roasted Brussels sprouts, but have always been a bit disappointed when I have roasted them together, as the potatoes aren’t usually crisp enough and sprouts often don’t get the lovely charred look and taste and then I saw this method over on The Kitchn and realised what I was doing wrong.

The method that Faith uses essentially cooks the potatoes and
Brussels sprouts separately then toss them together just prior to serving – genius! I also loved her addition of grainy mustard and, of course, bacon!

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

This dish can easily be extended to feed more mouths, if necessary,
simply add additional potatoes – increasing the quantity of potatoes to 1kg will make a dish that easily feeds six.

Serves 4

olive oil
1 tbsp whole grain mustard
sea salt and freshly ground black pepper
600g medium-sized potatoes, scrubbed and cut into wedges
4 rashers bacon, diced 500g Brussels sprouts, trimmed and halved
1 leek, sliced

1              Preheat oven to 220°C.

2              Place a splash of oil, mustard and a good grind of salt and black pepper in a bowl and whisk to combine. Add potato wedges and bacon and toss to combine. Using a slotted spoon transfer
mixture to a baking tray and spread out in a single layer. Set bowl aside. Roast for 20-30 minutes, tossing several times, or until
potatoes are tender.

3              Increase oven temperature to 250°. Add Brussels sprouts and leek to reserved bowl, add another splash of oil and toss to
combine.

4              Push potato mixture to one side of the pan. Add Brussels sprouts mixture to other side of pan, spread out in a single layer and cook for 20 minutes or until Brussels sprouts are tender and starting to brown and potatoes are crispy. Toss potato and Brussels sprouts mixture together, check seasoning and serve.

Where did the ingredients for this dish come from:
Bacon: Wild Game Salamis – Clive; Leek: The Chef’s Garden
Epicurean
– Hastings; Brussels sprouts, potatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wholegrain mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other Brussels sprouts recipes you might like to try:

Sautéed Brussels Sprouts & Leeks with Bacon

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

 

Sautéed Brussels Sprouts & Leeks with Bacon

Sautéed Brussels Sprouts & Leeks with BaconAt the market last weekend I saw the first Brussels sprouts of the season – looking like miniature cabbages, I love this somewhat
controversial vegetable. For those who aren’t fans of sprouts this preparation might change your mind – yes, it includes bacon!

Sautéed Brussels Sprouts & Leeks with Bacon

The sweetness of the honey, the acidity of the vinegar and the saltiness of the bacon works wonderfully in this simple side dish.

Serves 4-6

4 rashers bacon, rind removed
knob of butter
1 medium leek, sliced
2 cloves garlic, finely chopped
500g Brussels sprouts, trimmed and cut into quarters lengthwise
½ cup chicken stock
2 tbpsp balsamic vinegar
honey
sea salt and freshly ground black pepper

1              Place bacon in a heavy-based frying pan over a medium heat and cook, tossing occasionally, for 10 minutes or until bacon is crispy. Remove bacon from pan and drain on paper towels.

2              Add butter and leek to pan, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until soft and
translucent. Add garlic and cook, stirring, for 1 minute or until
fragrant.

3              Add Brussels sprouts to pan and cook, tossing, for 3-4 minutes. Add stock, cover and simmer, stirring occasionally, for 5-8 minutes or until sprouts are tender-crisp. Remove cover and cook to evaporate excess liquid. Add vinegar and a drizzle of honey and cook, stirring, for 1-2 minutes. Crumble bacon over sprouts and toss to combine. Season to taste with a grind of salt and black pepper, if necessary.

Where did the ingredients for this dish come from:
Bacon: Holly Bacon – Hastings; Brussels sprouts, onion, garlic:
Krismaw Gardens – Hastings; Store Cupboard Ingredients: butter, stock, vinegar, salt and black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Veg 009aSpice up any roast meal with these Indian spiced winter vegetables.

Both Brussels sprouts and parsnips are true winter vegetables,
preferring and doing better in cooler temperatures.

Looking like a carrot, parsnips are sweeter in flavour with a bit of a bite. They can be used instead of carrots in most recipes, but they tend to cook a little more quickly.

The starch in parsnips converts to sugar when exposed to cold and it is often said that they shouldn’t be dug until they have had a frost on them.

Keeping parsnips in the fridge means they get sweeter and recently a grower at the Farmers’ Market told me that one of their customers freezes them to increase the sweetness – I haven’t tried this, but you might like to, especially if keeping for longer than a few days.

Avoid very large parsnips which tend to have a woody, bitter centre – if you have no other choose remove the centre core when
preparing.

Looking like baby cabbages, the best Brussels sprouts are the
smallest ones – the smaller they are the sweeter they will be. One of the most fascinating things, I think, about Brussels sprouts is the way they grow – not as individual vegetables on the ground, but on a stalk – you see them like this sometimes at Farmers’ Markets.

Indian-spiced Roasted Brussels Sprouts & Parsnips

Serves 4-6

500g Brussels sprouts, trimmed and halved lengthwise
4 medium (about 150g each) parsnips, peeled and thinly sliced crosswise
2 large (about 200g each) red onions, quartered
¼ cup vegetable oil
2 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
¼ tsp cayenne pepper, or to taste
ground sea salt
½ cup chopped fresh coriander

1              Preheat oven to 220°C.

2              Combine oil with cumin, ground coriander, turmeric and
cayenne pepper in a large bowl. Add Brussels sprouts, parsnips and onions and toss to combine. Place in a single layer in a roasting dish. Season to taste with salt.

3              Roast for 30 minutes, tossing after 15 minutes, or until
vegetables are tender and golden.  Just prior to serving, add fresh coriander and toss to combine.

Happy cooking and eating.

Recipe by Rachel Blackmore

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