I had a first last week. I sent a dish back at a restaurant. The first time in my life that I’ve ever had to do that. I’m not going to name the restaurant because they didn’t quibble and took the dish off the bill so I have no complaints about the service. The dish was a mexican take on brussels sprouts. The problem was that sprouts aren’t a traditional mexican dish and in any case the chef cooking them didn’t know how to cook sprouts. For anyone reading this, rolling whole sprouts around in a hot pan for a few minutes will not cook them. They were warm, but like bullets.
This irritated me, because it could have been a nice dish. I determined to try my own version with heat and citrus notes but where the sprouts were actually cooked. I’m pretty pleased with it. And, considering that sprouts aren’t as strong-flavoured as they used to be, you could also make this with shredded spring greens to get that slightly bitter tang.
This is a side-dish, but if you wanted to make it more substantial, a bit of feta wouldn’t go amiss. You could also swap out the pine nuts for chopped hazelnuts as well.
250g brussels sprouts, trimmed and quartered
1/2 green chilli, chopped
1 small clove garlic, finely chopped
2 tbsp pine nuts, toasted
Juice 1/2 lemon
Blanch the sprouts in boiling water for 3-5 minutes.
Drain and set to one side.
Heat some oil in a medium hot frying pan.
Add the chilli and garlic and fry for a minute.
Add the sprouts to the pan and cook until the sprouts take on some colour and are tender.
Season with salt and pepper.
Serve with the pine nuts and lemon juice sprinkled over.
Serves 2 as a side dish