Braised Brussels Sprouts with garlic and chilli
Prepare your sprouts by trimming the ends and peeling off the outer leaves until you're left with pale green, firm brussels sprouts. Then cut a small "x" or cross into the bottom of each one
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
60
MINUTES
Ingredients
1 net bag of trimmed sprouts
100g butter
100ml water
4 cloves of garlic, sliced
1 chilli sliced
Method
Place all the ingredients into a shallow ovenproof dish. Pop your dish into a warm fan oven of about 125°C for at least 1 hour. Check the edges of the dish often in case you need to top up with a dribble of water to prevent them from drying out.
For extra flavour use ham water for the braising liquid.
On Christmas Day, once the oven is turned off and your bird is resting you could pop a dish of prepared sprouts into the base of the oven to braise in the residual heat. This is a great idea if you have an Aga or similar.
Serve by tipping the dish upside down so that the sprouts nestle in the paper that covered them during cooking and season generously with fresh black pepper and maybe some more chilli slices.
