Balsamic Roasted Brussel Sprouts
- Instructions:1. Trim and peel away the outer leaves of each Brussels sprout and then half them.
- 2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.3. Line a baking dish with parchment paper and places the skewers halved-side up.4. Drizzle olive oil and balsamic vinegar over each skewer, trying to “fill up” the Brussels sprouts.5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.Wild Mushroom & Port BriocheIngredients:2 tbsp olive oil225g chestnut mushrooms , quartered115g shiitake mushrooms , halved2 large field mushrooms , sliced3 sticks celery , finely chopped1 onion , cut into thin wedges2 garlic cloves , crushed300ml red wine1.2l hot vegetable stock2 sprigs fresh thyme150ml port1 tbsp redcurrant jelly6 brioche rollsflatleaf parsleyto garnish
Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil in a large pan, then fry mushrooms for 4-5 mins, stirring occasionally, until lightly browned. Remove with a slotted spoon, then set aside. Add remaining oil to the pan, then fry the celery, onion and garlic over a low heat, stirring occasionally, for 5-6 mins. Add wine, stock and thyme and bring to the boil. Simmer for 30 mins.
Add the port and redcurrant jelly. Bring back to the boil, then boil for 10 mins until reduced by half and thick and syrupy. Season to taste, discard the thyme and stir in the mushrooms. Simmer for 5 mins.
Meanwhile, pull the tops off the brioche and reserve, then pick out dough from the centre to leave a thick shell. (Process remaining dough to make breadcrumbs, then freeze for future use.) Place rolls on a baking sheet, then bake for 5-7 mins until hot and crisp.
Spoon the mushroom mixture into the brioche rolls, then garnish with the flat-leaf parsley. Serve immediately with any remaining gravy, potato wedges and green beans.
Ready-made brioche Ready-made brioche rolls make wonderfully buttery cases for this rich wine and mushroom filling.
Recipe from Good Food magazine, Vegetarian Christmas 2006.
- 1 pound brussel sprouts
- 1/8 cup diced pine nuts
- balsamic vinegar
- olive oil
- parmesan cheese