ROASTED BRUSSELS SPROUTS AND BACON SOUP
Roasted Brussels sprouts and bacon soup
100g bacon, diced (shoulder or streaky)
500g Brussels sprouts, ends trimmed and thinly sliced
1 leek, thinly sliced (white part only)
1 shallot, finely diced
2½ cups stock (e.g. chicken or vegetable)
½ cup cream
1 teaspoon salt
¼ cup finely grated Parmesan cheese
2-3 slices sourdough bread
1-2 tablespoons butter
1. Heat a drizzle of oil in a large pot on medium heat and cook bacon for about 4 minutes until starting to caramelise. Remove half the bacon and set aside on a paper towel (keep the other half in pot).
2. Increase heat to medium-high. Add Brussels sprouts, leek, shallot and cook for 4-5 minutes stirring regularly, until tender.
3. Add stock and bring to a simmer and cover with a lid. Reduce heat to low and simmer for 3-4 minutes.
4. Remove pot from heat and use a stick blender to purée soup. Add cream and salt and return to a medium heat to warm through for about 1 minute. Season to taste.
5. Toast bread and spread with butter.
To serve, divide roasted Brussels sprouts and bacon soup between bowls. Sprinkle over parmesan cheese and reserved bacon. Serve toast on side.
TIP: If soup is too thick add ¼ cup stock at a time to thin it out.
300g Brussels sprouts, ends trimmed and sliced into 0.5cm rounds
2 teaspoons cumin seeds
1 clove garlic, minced
100g feta cheese
2 tablespoons golden raisins
Preheat oven to 220°C. Line an oven tray with baking paper.
1. Toss Brussels sprouts on prepared tray with a drizzle of oil, cumin seeds, garlic and season with salt. Spread out in a single layer.
2. Cook Brussels sprouts for about 10 minutes until lightly golden.
3. Remove from oven, crumble over feta and cook for a further 5 minutes, until Brussels sprouts are starting to brown on the edges.
4. Gently toss through golden raisins and season to taste.
To serve, divide feta-roasted Brussels between plates.
BRUSSELS SPROUT CAESAR
Brussels sprout Caesar salad
300g Brussels sprouts, ends trimmed and cut into 0.5cm wedges
¼ red onion, finely diced
50g minced bacon or very finely diced bacon
1 tomato, diced 1cm
1 spring onion, thinly sliced
2½ tablespoons Caesar dressing (see below)
1 bread roll, diced 1cm (e.g. ciabatta bun)
1 teaspoon oil
2½ tablespoons mayonnaise
1 teaspoon finely grated Parmesan cheese
¾ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
1 tablespoon lemon juice
¼ cup finely grated Parmesan cheese
Preheat oven to 220oC. Line two oven trays with baking paper.
1. Toss Brussels sprouts with a drizzle of oil on first prepared tray and season with salt and pepper. Cook on lower rack of oven for about 15 minutes until tender.
2. Place bread on second prepared tray, drizzle with oil and season with salt. When Brussels sprouts have 5 minutes cook time remaining, bake bread on rack above Brussels sprouts.
3. Heat a drizzle of oil in a medium fry-pan on medium-high heat, add onion and bacon and cook for 4-5 minutes until starting to brown.
4. While onion and bacon is cooking, mix all Caesar dressing ingredients in a small bowl.
5. In a large bowl add cooked Brussels sprouts, cooked bacon and onion, tomato, spring onion and Caesar dressing, season to taste with salt and pepper. Fold through Parmesan cheese.
To serve, divide Brussels sprout Caesar salad between plates and sprinkle over croutons.
BEEF SIRLOIN STEAK WITH BRUSSELS SPROUT SLAW, HAND-CUT CHIPS AND GARLIC AIOLI
Smoked salt seasoning
1 teaspoon smoked paprika
½ teaspoon flaky sea salt
400g potatoes, scrubbed
½ teaspoon smoked salt seasoning
Beef sirloin steak
300g beef sirloin steak (at room temperature)
½ - 1 teaspoon smoked salt seasoning
Brussels sprouts slaw
160g Brussels sprouts, ends trimmed
¼ red cabbage
1 red apple
1/3 cup sultanas or raisins
3 tablespoons mayonnaise
2 teaspoons vinegar (e.g. red wine, white wine)
½ teaspoon Dijon mustard
2-3 tablespoons garlic aioli
Preheat oven to 230oC. Line an oven tray with baking paper.
1. In a small bowl, mix together smoked salt seasoning ingredients. Cut potatoes into 1.5cm thick chips. Toss with oil and first measure of smoked salt seasoning on prepared tray, bake for 20-25 minutes until golden and crispy, turn once during cooking.
2. Place beef on a plate, drizzle with oil and sprinkle with second measure of smoked salt seasoning, evenly coating the beef. Set aside while you prepare the rest of the meal.
3. To prepare the slaw, cut Brussels sprouts in half lengthways then thinly slice; finely slice cabbage until you have 1½ cups worth; cut apple into thin matchsticks or grate. Add all to a large bowl with remaining Brussels sprouts slaw ingredients and season with salt and pepper.
4. Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook beef for about 2 minutes each side for medium rare, or until cooked to your liking. Remove from pan and cover with foil to rest for 5 minutes, before slicing thinly against the grain.
To serve, divide beef between plates with hand-cut chips and Brussels sprout slaw. Spoon some garlic aioli over the steak or serve a dollop on the side.