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Sprouts and Hazelnuts

Sprouts and Hazelnuts

Sprouts with Bacon and Chestnuts is a bit of a Christmas classic. But we have no Chestnuts and it’s not Christmas yet. But we do have lots of foraged Hazelnuts. So….

Ingredients:-

Hazelnuts – Roasted and chopped
Sprouts, chopped
Olive Oil
Red Onion, sliced
Whole Grain Mustard
Lemon Juice
Salt and Pepper

Method:-

(1) Roast the Hazelnuts on a tray at 180C for 10 minutes. This also cracks the shells and makes them much easier to remove. Set aside.
(2) Gently fry half of the Onion in a little Olive Oil with the Mustard.
(3) Half the Sprouts and added uncooked Onion.
(4) Mix the Nuts, Sprouts Onion etc. and then place on a tray and place in the oven alongside your roast.
(5) When ready to serve drizzle with the Lemon Juice and stir well.

You could use this for a Vegetarian or Vegan side dish.

 

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Roast Pork Ribs, Celeriac Coleslaw & Chips

Yellow Sticker gig again, the ribs were a little over £2. Sometimes there is more bone than meat, but these were pretty meaty.

Celeriac was out “Universal Soldier this time last year but this year they have been quite small and pricey, until now. The one we have in the fridge is a good sized creature and cost the princely sum of 60p. We like a home made Coleslaw as it’s a tasty and low cost plate filler.

The Coleslaw is really simple:-

Ingredients:-

1 medium Onion
1 Carrot, pealed
A slice of Celeriac pealed
Pepper
Mayonnaise
Smashed up Black Lime

Method:-

(1) Cut all the vegetables into very thin strips.
(2) Mix everything in sufficient Mayonnaise to coat.
(3) Sprinkle with smashed Black Lime and freshly ground Black Pepper.

If you don’t have Black Lime (most folk really I guess?!) A squeeze of Lemon juice will do the trick.

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