Naughty Cal Posted October 15, 2013 Report Share Posted October 15, 2013 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. Link to comment Share on other sites More sharing options...
Daiboy Posted October 15, 2013 Report Share Posted October 15, 2013 Sorry Cal, I have tried mixing sprouts Ahrgg! with anything that might make them taste something like food. Not for me, sorry. Link to comment Share on other sites More sharing options...
Starcoaster Posted October 15, 2013 Report Share Posted October 15, 2013 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. Link to comment Share on other sites More sharing options...
Daiboy Posted October 15, 2013 Report Share Posted October 15, 2013 OK, you have my attention. I WILL try this. Lardons of bacon and chestnuts. Oh dear, Christmas eh !! Link to comment Share on other sites More sharing options...
pophops Posted October 15, 2013 Report Share Posted October 15, 2013 Crozzle ? Is that summat tha duz't bacon up north ? is that the same as dead, dead crispy ? Link to comment Share on other sites More sharing options...
john6767 Posted October 15, 2013 Report Share Posted October 15, 2013 Sprouts, what's the problem, love 'em. Stick them in a pan of boiling water, cook, job done ,yummy. Link to comment Share on other sites More sharing options...
carlt Posted October 16, 2013 Report Share Posted October 16, 2013 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. Link to comment Share on other sites More sharing options...
Mac of Cygnet Posted October 16, 2013 Report Share Posted October 16, 2013 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. Link to comment Share on other sites More sharing options...
pophops Posted October 16, 2013 Report Share Posted October 16, 2013 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. Link to comment Share on other sites More sharing options...
Gingerbeer Posted October 16, 2013 Report Share Posted October 16, 2013 Mmmmm.....that looks yummy. Link to comment Share on other sites More sharing options...
Naughty Cal Posted October 16, 2013 Author Report Share Posted October 16, 2013 Mmmmm.....that looks yummy. They were. Even Liam who usually hates sprouts eats these. Link to comment Share on other sites More sharing options...
bizzard Posted October 19, 2013 Report Share Posted October 19, 2013 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. Link to comment Share on other sites More sharing options...
Mac of Cygnet Posted October 20, 2013 Report Share Posted October 20, 2013 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. Link to comment Share on other sites More sharing options...
bizzard Posted October 20, 2013 Report Share Posted October 20, 2013 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. Link to comment Share on other sites More sharing options...
Jerra Posted October 20, 2013 Report Share Posted October 20, 2013 (edited) 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 Link to comment Share on other sites More sharing options...
Mac of Cygnet Posted October 20, 2013 Report Share Posted October 20, 2013 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. Link to comment Share on other sites More sharing options...
Grace and Favour Posted October 20, 2013 Report Share Posted October 20, 2013 (edited) (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 Link to comment Share on other sites More sharing options...
Naughty Cal Posted October 20, 2013 Author Report Share Posted October 20, 2013 Ooo I love bubble and squeak. Liam isn't a big fan though so we don't have it often. Link to comment Share on other sites More sharing options...
CygnusV Posted November 11, 2013 Report Share Posted November 11, 2013 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! Link to comment Share on other sites More sharing options...
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