Finally, for this week, another recipe from Simon’s Supper Club this week. I was worried that most people might be a little Brussel sprout weary after Christmas so I needed to think up something a bit dynamic. Luckily they lend themselves perfectly to Asian flavours so I knew this was a good place to start. I don’t think you can really stir-fry Brussel sprouts unless you shred them and I wasn’t prepared to shred enough Brussel sprouts for 52 people. So I compromised by just cutting them in half, but them cooking them for a while in the added soy and a splash of water, so that they are not unpleasantly crunchy and raw. It is quite difficult to perfect the cooking time when cooking on mass, but I am sure that you will be able to time them just perfectly, in smaller quantities at home. Teriyaki sauce is a nice addition for a touch of sweetness and you can get a gluten-free version, although I did not manage to find any in time last week for the nine gluten free customers, which is why I subsequently left it out.
Brussel Sprouts with Cashews, Chilli, Ginger, Soy and Sesame
400g Brussel Sprouts
100g toasted cashew nuts
2 tbsp. Soy sauce
Large knob of fresh ginger
2 cloves of garlic
1-2 fresh red chillies, seeds removed and finely chopped
2 tbsp. coconut oil
1 tbsp. sesame oil
Toasted sesame seeds
Trim the ends off the Brussel sprouts `- and cut them in half. Peel the ginger with a teaspoon and grate it, along with the garlic on a microplaner or good grater. Heat the coconut oil in a wok and add the Brussel sprouts. Fry for a few minutes, stirring constantly to get some colour on the sprouts before adding the ginger, garlic and chilli. Fry for a few minutes more before adding the soy. Use the liquid to help cook the sprouts to your liking. Add a splash of water if necessary. Add a little salt if necessary, depending on the saltiness of your soy and your taste. When cooked add the cashews and sprinkle with sesame seeds before serving.