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Asian Roasted Sprouts

Asian Roasted Sprouts recipe, eat well on universal credit

Sue thought she’s ‘Pimp Up’ the Sprouts for our Christmas banquet…..

Ingredients:-

Sprouts (Obviously!)
A Handful of Cashew Nuts
A drizzle of Oil
Salt & Pepper

Dressing Ingredients:-

2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Shaoxing Wine
1 Tbsp of Sesame Oil
2 Cloves of Garlic, minced
1 Tsp of Sugar
1 Lime, juiced
½ Tsp of Chilli Flakes

Method:-

(1) Roast the Sprouts in a drizzle of Oil at 180c for 20 minutes.
(2) After 10 Minutes sprinkle over the Cashew Nuts.
(3) Combine the dressing ingredients.
(4) Transfer the Sprouts to a bowl and pour over the dressing.
(5) Mix well and serve.

The whole meal was really good. We obviously have leftovers, but nothing will go to waste here.....

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Ximenia and Chilli Chutney

“X” in any of our Alphabet gigs is always a bit of a challenge. But with a good deal of artist license this is a good as it get for our Vegetarian Alphabet – Ximenia and Chilli Chutney.

Ximenia is an Indian fruiting bush which is distantly related to the Prunus tress. So a bit like a Plum. They are described as similar to a Greengage. Well clearly York is not the most likely place to find them and Greengages are out of season. So I just substituted Plums!!!! (Read as – I cheated considerably….)

Ingredients:-

1 Punnet of Plums. Or indeed Ximenia if you know where to get some!
3 Red Chillies
250g of Sugar
1 Tsp of Salt
300ml of Distilled Vinegar.

Method:-

(1) Cut the fruits and remove the stones.
(2) Pop everything in a large pan and bring to the boil.
(3) Reduce the heat and simmer until everything is well cooked and the volume has reduced by a half.
(4) Use a hand blender if you want a smooth Chutney.
(5) Allow to cool and then pour into a seal-able jar.

According to the recipe this improves with age, but it’s pretty powerful already.

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