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
- 200 grams brussel sprouts - trimmed and outer layers peeled
- 10 grams butter
- 1/2 teaspoon cumin seeds
- 2 cloves garlic - crushed
- 1 red chilli - finely chopped
- 1/2 teaspoon black pepper - freshly ground
- Half fill a small pan with water and bring it to the boil
- 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.
- While they are cooking half fill a bowl with cold water and ice.
- When the sprouts are cooked, drain them and place them immediately in the iced water to stop them cooking further.
- Now melt the butter in a small frying pan.
- Add the cumin seeds and let them sizzle.
- Add the garlic, chilli, black pepper and 1/8 teaspoon salt. Stir well.
- Now drain the sprouts, slice them in half and add them to the pan.
- Stir well and let them cook until the sprouts are heated through. Take care not to let them overcook.
- Serve immediately