16th December 2011
Britain's Best Dish - The Chefs: Sprout it from the Rooftops!
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Whether you love them or loathe them, Brussels sprouts are an integral part of the traditional Christmas lunch. The veritable marmite of the festive table, this small green vegetable sparks both extremes of excitement and disgust in its prospective eaters. First recorded in the late sixteenth century, the Brussels sprout was cultivated in what we now know as Belgium, though the largest producers of the sprout in Europe are now Britain, the Netherlands and Germany. Enduring the test of time, this controversial member of the brassica family overcomes its bad name each year and remains a staple of the festive plate.
When quizzed about their sprout-eating habits, the Britain’s Best Dish chefs enthusiastically told us about their love or hatred of this humble Christmas vegetable. Amongst cries of ‘Sprouts are not just for Christmas!’ and ‘No, they’re repulsive!’, the chefs proffered their own various twists on serving them up. Here are a few of our favourite suggestions.
‘I think sprouts are fab provided they are shredded, blanched and served with shallots sweated in duck fat, smoked bacon and loads of parsley.’
- Tom Van Zeller, Van Zeller
‘I love them. Especially caramelised with roasted chestnuts or sliced thinly and creamed.’
- Tony Flemming, Axis at One Aldwych
‘I only like sprouts stir-fried with garlic and lemon zest. Not boiled!’
- Ivano de Serio, The Old Bakery
‘I like Masala sprouts with tempered cumin seeds, garlic and green chilli.’
- Alun Sperring, Chilli Pickle
‘I love sprouts. Cook them in boiling water until tender, then fry with smoked bacon lardons, onion, pine kernels, sage and butter. Lovely.’
- Gwyn Roberts, The Kinmel Arms
‘Halved and roasted in lots of butter!’
- Simon McKenzie, Isle of Eriska Hotel
‘I love them. I remove the leaves and pan fry them with sage and shallots, then confit the middle of the sprouts in duck fat until al dente.’
- Dameon Clarke, Assiette Dameon Clarke
‘I adore them! I cook them two different ways and serve them together. Take half the sprouts, boil and purée, and add some curry powder and seasoning. Then boil the other half and place on top of the purée. Sprinkle some finely chopped crispy bacon and toasted chopped chestnuts on top.’
- Marcello Tully, Kinloch Lodge
‘Instead of boiling sprouts, peel off the leaves and fry last minute in rapeseed oil with diced pancetta and walnuts, and finish with a touch of butter.’
- Paul Beckley, The French at The Midland Hotel
‘Love them! Sauté with a little chorizo and some pumpkin seeds.’
- Wayne Carville, Mourne Seafood Bar
However, the most jubilant response came from Gareth Johns of The Wynnstay Hotel, who simply remarked: ‘I LOVE sprouts, boiled, fried, puréed, stir-fried or in soup - YUM!’
So for all vehement sprout-haters, there is hope. By using different cooking methods and flavourings the sprout can be not only palatable, but rendered truly delicious. Love them or hate them, there is one thing we can surely all agree on: Christmas isn’t Christmas without a sprout or two on your plate.