This probably wins the prize for one of the oddest suppers ever. The reasoning behind its creation was that over this recent Christmas I, for the first time, discovered that I liked brussels sprouts and so purchased some more on the weekend, just to check I still do. I added some sausage stuffing balls (another hangover from the Christmas freezer that needs finishing up) and voila – deconstructed Christmas lunch…! But without the turkey, or the roast potatoes, or the, er, gravy… oh well, at least the sprouts tasted good. I don’t suggest recreating this exact dish, but I do recommend the sprouts recipe, so here you go…
600g Brussels sprouts
1/2 teaspoon caraway seeds
2 tablespoons sherry
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
Trim and halve the Brussels sprouts. Put the butter into a frying pan and when the butter starts foaming, throw in the caraway seeds and stir for half a minute before adding the Brussels sprouts. Cook for around 10 minutes, stirring frequently until the sprouts are golden. Add the sherry and vinegars and cook at a high heat for a minute or so until the liquids have reduced.