Brussel sprouts with garlic and cumin

For me Christmas isn't Christmas without brussel sprouts.  Steve, however, has a phobia of sprouts that I believe stems from his mother making cold sprout sandwiches for his packed lunch when he was younger!  Miraculously however, as a result of this recipe, he has agreed to eat at least a few sprouts with his Christmas dinner this year.   Another minor triumph for me(!).

The combination of spices and careful cooking results in a fragrant vegetable dish without any trace of the bitter taste typically associated with brussel sprouts.  

Merry Christmas everyone - I hope Santa is kind to you.


Serves 2 as an accompaniment


Ingredients

• 200 grams brussel sprouts - trimmed and outer layers peeled
• salt
• ice
• 10 grams butter
• 1/2 teaspoon cumin seeds
• 2 cloves garlic - crushed
• 1 red chilli - finely chopped
• 1/2 teaspoon black pepper - freshly ground

Method

1. Half fill a small pan with water and bring it to the boil
2. Add 1/2 a teaspoon of salt and the brussel sprouts.  Let them cook for 6-8 minutes.  They should still have a slight crunch to them.
3. While they are cooking half fill a bowl with cold water and ice.
4. When the sprouts are cooked, drain them and place them immediately in the iced water to stop them cooking further.
5. Now melt the butter in a small frying pan.
6. Add the cumin seeds and let them sizzle.
7. Add the garlic, chilli, black pepper and 1/8 teaspoon salt.  Stir well.
8. Now drain the sprouts, slice them in half and add them to the pan.  
9. Stir well and let them cook until the sprouts are heated through.  Take care not to let them overcook.
10. Serve immediately

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