Most people buy more sprouts than they really want for Christmas. To use the residual sprouts left over from the Christmas lunch try this recipé - it is guaranteed to be a real blast - literally.
Sprout Curry
1.5 Kilo’s Fresh, Green Brussels Sprouts. Washed and outer leaves removed
250 fl.oz Water
½ x 5ml Spoon Salt
25gm Butter
1 Onion, peeled and finely chopped
2½ x 5ml Curry Powder
½ x 5ml Ground Coriander Seed
¼ x 5ml Ground Ginger
Using a sharp knife make a cross in the base of the sprouts and place in a large saucepan. Cover with cold salted water. Leave for 30 minutes. Drain and place in the 250 fl.oz cold water and add ½ teaspoon salt. Bring to the boil and simmer for 15 minutes, or until soft. Drain and mash to a pulp using a potato masher.
Meanwhile, melt the butter in a large frying pan and add the Onion. Sweat until transparent but not brown.
Add the Sprout pulp to the frying pan and stir over a low heat until the Sprouts are heated through. Add the curry powder, coriander and ginger and cook for a further 15 minutes.
Serve piping hot preferably with deep fried Scotch Eggs and a pint of Draught Guinness
Using up the Sprouts
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