woensdag 24 december 2008

Pan-Fried Brussels Sprouts with Red Onion, Chilli and Cumin Seeds

500g Brussels sprouts, trimmed and sliced in half lengthwise
2 cloves garlic, finely chopped
1 red onion, sliced
1 red Thai (or any) chilli, sliced - with the seeds included
2 tbs olive oil
fresh ginger - about a cubic inch, grated
1 level tbs cumin seeds
1 tbs balsamic vinegar

In a large frying-pan, lightly fry the red onion, garlic and chilli just long enough for the onion to become translucent.
Add in the ginger, the cumin seeds and the sprouts, and cook over a medium heat for a few more minutes.
Turn the heat down to the absolute minimum, cover the pan and cook for 10 minutes.
Stir the sprouts occasionally so that as many as possible get that wonderful charred effect.
The sprouts should now be tender, with just a little bit of crunch left in them.
Pour over the vinegar, sprinkle on some salt, stir well.
Let the vinegar begin to bubble.
You can sprinkle with some chopped chives or other herb if you have any to hand.
But basically (and how long can this realistically take, 20 minutes?) you’re done.

Geen opmerkingen:

Een reactie posten

Thank you for adding a reaction to this blog