Braised Sprouts

[Naughty Cal]

Now I don't want to mention this too loudly but we are getting towards sprout season.

 

This recipe will get even the most hardened of sprout haters to eat their greens.

 

Simply chop up some streaky bacon and fry over a high heat. You really want to crozzle the fat. Next add some sprouts peeled and chopped in half. Fry for a few minutes and then add a half cup of stock . Simmer until the stock has reduced to almost nothing and the sprouts are tender, not soggy!

 

Here we have ours served with slow cooked lamb shoulder and new potatoes.

 

[Daiboy]

Sorry Cal, I have tried mixing sprouts Ahrgg! with anything that might make them taste something like food. Not for me, sorry.

[Starcoaster]

I "got the hang" of spouts a couple of years ago when I was convinced to eat some that had been cooked with bacon lardons and chestnuts. Delicious!

I actually bought and cooked sprouts for myself for the first time just this week, and heartily enjoyed them. Which confuses the hell out of me because I can vividly remember finding the smell and taste of them repellent until I was at least 30 years old.

[Daiboy]

OK, you have my attention. I WILL try this. Lardons of bacon and chestnuts. Oh dear, Christmas eh !!

[pophops]

Crozzle ? Is that summat tha duz't bacon up north ? is that the same as dead, dead crispy ?

[john6767]

Sprouts, what's the problem, love 'em. Stick them in a pan of boiling water, cook, job done ,yummy.

[carlt]

Crozzle ? Is that summat tha duz't bacon up north ? is that the same as dead, dead crispy ?

Crozzle is the crispy edges of cooked meat or, alternatively, it is the slag residue from the steel making process which is put on top of walls in South Yorkshire, instead of coping stones.

[Mac of Cygnet]

Crozzle is the crispy edges of cooked meat or, alternatively, it is the slag residue from the steel making process which is put on top of walls in South Yorkshire, instead of coping stones.

 

The dentally challenged like myself would probably not be able to tell the difference.

[pophops]

Crozzle is the crispy edges of cooked meat or, alternatively, it is the slag residue from the steel making process which is put on top of walls in South Yorkshire, instead of coping stones.

 

Thanks for that. So that's a new word added to my not very extensive vocabulary. In Brum we'd probably just call it crispy bits!

Actually, my Dad came from Chesterfield so you might think I would have known the word.

[Gingerbeer]

Mmmmm.....that looks yummy.

[Naughty Cal]

Mmmmm.....that looks yummy.

They were. Even Liam who usually hates sprouts eats these.

[bizzard]

I'm wondering if the folk who dislike sprouts also dislike mustard cos sprouts are not of the cabbage-greens family of plants but of the mustard family of plants.

[Mac of Cygnet]

I'm wondering if the folk who dislike sprouts also dislike mustard cos sprouts are not of the cabbage-greens family of plants but of the mustard family of plants.

 

Where do you get that idea from, Biz? Sprouts are just cabbage buds. Mustard is related, but not as closely.

 

Actually, as sprouts seem to engender the same extreme opinions as Marmite, I wonder if there is any correlation?

 

Perhaps the two threads could be merged, to cause a really confusing discussion.

[bizzard]

 

Where do you get that idea from, Biz? Sprouts are just cabbage buds. Mustard is related, but not as closely.

 

Actually, as sprouts seem to engender the same extreme opinions as Marmite, I wonder if there is any correlation?

 

Perhaps the two threads could be merged, to cause a really confusing discussion.

I think it was that gardener Alan Titchmarsh that mentioned that they were of the mustard family. There is a slight mustardy taste to them and don't really taste like other greens.

[Jerra]

Where do you get that idea from, Biz? Sprouts are just cabbage buds. Mustard is related, but not as closely.

Both are members of the Brassica family aren't they?

 

EDIT: Black mustard is of the Brassica Family White Mustard isn't

Edited October 20, 2013 by Jerra

[Mac of Cygnet]

Both are members of the Brassica family aren't they?

 

EDIT: Black mustard is of the Brassica Family White Mustard isn't

 

Well, if we're really going to get into technicalities, they are both members of the same family, Cruciferae.

 

But you are correct in that they are of different genera: Black mustard is Brassica nigra; white mustard is Sinapsis alba.

 

And Brassica oleracea covers cabbage, cauliflower, broccoli, sprouts, etc, all derived from the wild cabbage, which is not particularly common and grows by the sea.

 

There, I'll take my botanist's hat off now.

[Grace and Favour]

(Previously cooked) Sprouts are delicious chopped and mixed with mashed potato and fried as bubble and squeak (even better with chopped bacon and fried onions included too)

 

 

 

Edited: squeek squeak

Edited October 20, 2013 by Grace & Favour

[Naughty Cal]

Ooo I love bubble and squeak.

 

Liam isn't a big fan though so we don't have it often.

[CygnusV]

 

Well, if we're really going to get into technicalities, they are both members of the same family, Cruciferae.

 

But you are correct in that they are of different genera: Black mustard is Brassica nigra; white mustard is Sinapsis alba.

 

And Brassica oleracea covers cabbage, cauliflower, broccoli, sprouts, etc, all derived from the wild cabbage, which is not particularly common and grows by the sea.

 

There, I'll take my botanist's hat off now.

 

Wild cabbage can be found above the white cliffs of Dover - and probably other places too!