Jamie Oliver’s ‘best-ever’ Brussels sprouts with ‘secret ingredient’

Jamie Oliver: 2019 teaser for ‘Jamie's Easy Christmas Countdown’

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While the turkey is the star-studded centerpiece of a Christmas dinner, the Brussels sprouts always end up dividing the table. Some love the little green vegetable while others cannot stand the taste. Either way, Jamie Oliver has a unique Brussels sprouts recipe which everyone should try.

Speaking about the recipe, Jamie said: “Celebrate the humble sprout with this insanely delicious recipe.

“Crisp cubes of apple provide beautiful sweetness, while sausage – and Worcestershire sauce (my secret ingredient) – gives a contrasting savoury kick.

“Serve straight from the pan or make ahead and crisp it all up in the oven on the big day – both ways work.”

The recipe serves six as a side, cooks in 30 minutes and is given a ‘not too tricky’ difficulty rating.

Ingredients

800g Brussels sprouts Two higher-welfare Cumberland sausages

Half a bunch of fresh sage, about 15g

20g unsalted butter

One onion

One sweet eating apple

One tablespoon Worcestershire sauce

Method:

1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for five minutes, then drain and leave to steam dry.

2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for three minutes, or until crispy, then tip into a small bowl.

3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for three to five minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.

4. Add the onion and chopped sage to the pan and cook for five minutes on a medium-high heat, or until the onions have softened, stirring occasionally.

5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through.

6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in.

Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.

Method:
1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for five minutes, then drain and leave to steam dry.
2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for three minutes, or until crispy, then tip into a small bowl.
3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for three to five minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.

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It seems Jamie’s recipe has converted several people who used to dislike Brussels sprouts.

Taking to the comments section on his Instagram account, @sparkles13s said: “I made these today; they were a hit and we all thank you Jamie Oliver! Merry Christmas. Ps I was never a fan of Brussels sprouts but these were delicious!!! Yummy.”

@milaleporemaietta wrote: “Made this for Christmas Day [last year], great success.”

@priscillanasi said: “Made this last night, it was soooo good!”

Jamie has been sharing several recipes for all elements of a Christmas dinner.

His “get-ahead” gravy is said to “transform” any roast dinner.

The television chef also has a great recipe for Christmas Eve or Boxing Day; Jamie Oliver’s ‘quick and easy’ Christmas stuffed salmon and lemon potatoes recipe.

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