I Met a Man from Brussels
Jan. 17th, 2021 11:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Curried Cauliflower & Brussels Sprout Hash
1/2 cauliflower, cut in florets
10-15 Brussels sprouts
1 oz butter
1 large potato, cookedand peeled
1 tsp cumin seeds
1 tsp curry powder (I used 3/4 tsp because our mix is pretty hot)
1 shallot, finely sliced
no garlic
salt & pepper
2 eggses
a few sprigs fresh coriander (aka cilantro)
Blanch the cauliflower and Brussels sprouts in boiling water for 2 minutes, then drain. Refresh the Brussels sprouts in cold water and cut them in half. Cut the potatoes in 3/4" cubes, or thereabouts. Melt half the butter in a frying pan over medium heat, add the potatoes, cauliflower, cumin seeds, and curry powder and saute for 6-8 minutes. If they become a little coloured, this is fine. Add the Brussels sprouts and sliced shallot to the mix and allow everything to cook together slowly over a low heat, tossing every 2 minutes or so, for 5-6 minutes. Season with salt and pepper.
Towards the end of the cooking time, melt the remaining butter in another frying pan and fry the eggs. Roughly chop the coriander, stalks included, and stir into the mix. Divide the hash between two plates and top each one with an egg.
What worked: It was fine. We poached the eggses instead of frying (see the previous week).
What didn't: Garlic would have improved it. It wasn't as satisfying as the previous week's. Maybe because it lacked meat and cheese? I actually think sweet potato would be better than potato.
Will I make it again? Maybe, but it won't be a must-have. The other hashes we've made out of the book I like much better.
1/2 cauliflower, cut in florets
10-15 Brussels sprouts
1 oz butter
1 large potato, cooked
1 tsp cumin seeds
1 tsp curry powder (I used 3/4 tsp because our mix is pretty hot)
1 shallot, finely sliced
no garlic
salt & pepper
2 eggses
a few sprigs fresh coriander (aka cilantro)
Blanch the cauliflower and Brussels sprouts in boiling water for 2 minutes, then drain. Refresh the Brussels sprouts in cold water and cut them in half. Cut the potatoes in 3/4" cubes, or thereabouts. Melt half the butter in a frying pan over medium heat, add the potatoes, cauliflower, cumin seeds, and curry powder and saute for 6-8 minutes. If they become a little coloured, this is fine. Add the Brussels sprouts and sliced shallot to the mix and allow everything to cook together slowly over a low heat, tossing every 2 minutes or so, for 5-6 minutes. Season with salt and pepper.
Towards the end of the cooking time, melt the remaining butter in another frying pan and fry the eggs. Roughly chop the coriander, stalks included, and stir into the mix. Divide the hash between two plates and top each one with an egg.
What worked: It was fine. We poached the eggses instead of frying (see the previous week).
What didn't: Garlic would have improved it. It wasn't as satisfying as the previous week's. Maybe because it lacked meat and cheese? I actually think sweet potato would be better than potato.
Will I make it again? Maybe, but it won't be a must-have. The other hashes we've made out of the book I like much better.
no subject
Date: 2021-01-22 06:22 pm (UTC)no subject
Date: 2021-01-22 06:34 pm (UTC)"With ideas based around eggs, hash, pancakes, toast, simple savory dishes and sweet bakes, this is food inspired by the best a breakfast or brunch menu can offer - but to eat all day. Recipes include Ricotta, Pear & Honey on Toast, Smoked Salmon, Horseradish & Sour Cream Hash, Mexican Eggs, and a whole chapter devoted to food to defeat a hangover."
no subject
Date: 2021-01-27 04:11 am (UTC)no subject
Date: 2021-01-27 02:53 pm (UTC)