I came across a sweet little free booklet this week entitled ‘Clotted Christmas Recipes’. Aha, I thought, this looks interesting! I think most of us tend to think of clotted cream as a summertime treat for afternoon tea in the garden, served with a scone and homemade jam. This little booklet, and then a trip to Trewithen Dairy’s website soon made me rethink that view!
Their website has lots of delicious recipes and the one that caught my eye was for… wait for it… sprouts! How seasonal is that? Do have a look at their other recipes, there are some lovely ones… and it is a Westcountry product, so I am all in favour!
We love sprouts. We love clotted cream… so why not put them together? The clotted cream will coat the sprouts with a rich glaze while the crispy bacon seasons them with a lovely umami quality. You can prepare your sprouts traditionally by scoring the base with a cross before boiling or for a slightly different version make a sprout hash by shredding them finely and steaming for 1-2 minutes before sautéeing with the bacon and coating in clotted cream.
- 700g Brussels sprouts, trimmed and halved and washed
- 4 rashers crisp-cooked bacon, finely sliced
- 50g crème fraîche
- 25g Trewithen Dairy Clotted Cream
- 2 teaspoons horseradish sauce
- Salt and pepper to taste
- 10ml vegetable oil
- In a bowl mix together the crème fraîche, clotted cream and horseradish sauce, and set aside.
- Bring a pan of salted water to the boil, add the sprouts and simmer for 4 minutes, drain well in a colander.
- In a frying pan, add the vegetable oil and fry the bacon strips until crisp and golden, carefully remove from the pan with a slotted spoon and place on some kitchen paper.
- In the pan add the sprouts and carefully sauté in the fat from the bacon for a few minutes until they just start to colour, remove from the heat and add the cream mixture and crispy bacon, ensure they are liberally coated, taste for seasoning and serve.
I hope you all have a lovely Christmas and that your sprouts are delicious, however you cook them! Smiles, Joanna.