I arrived home and Mr Riverford had left my organic veg box tucked away on the doorstep. I never look in advance what I am going to get, I like it to be a surprise! I looked in the box, beetroot, parsnips, kale, leeks, mushrooms, potatoes and sprouts… I’m particularly fond of sprouts and leeks, lots of delicious things to do with them, beetroot I love, with sour cream and chives, as soup, roast, lots of nice things! I know I have a cupboard full of chutney, but I might try making curried parsnip chutney – the perfect recipe has so far eluded me, but it will be heavenly when I find it!! Mushrooms I like in a variety of ways, but perhaps most simply in butter on toast with plenty of pepper, potatoes are useful… but kale, what on earth can I do with kale?!
I say I because I’m the only one who likes ‘green things’; my husband has a Christmas sprout, yes ‘a‘, just the one (1) and he doesn’t mind a little rocket or watercress, but not too much, but anything else (including cucumber and courgettes) he really doesn’t like. I’ve found quite a nice recipe including kale with chorizo and fried potatoes… but will that use up a whole bag? I think not…
However, I will share again this amazing recipe for sprouts! I saw something like it once, and then ‘put my own twist on it’ as Masterchef contestants say! The original recipe had precise amounts of everything, but now I just do what I fancy, but keeping the ingredients.
- baby sprouts, big ones cut in half
- the green end, leek, finely sliced
- olive oil and butter
- chorizo cut into slices or chunks
- black pudding cubed
- cashew nuts
- blue cheese or cream cheese or any cheese you happen to have
- cream and/or yoghurt
- sherry or similar
- add the chorizo, black pudding and cashews to a non-stick pan and fry gently to release the fat, drain and set aside but keep the fat in the pan
- add the oil and butter, as much as you think you need with the fat from the chorizo to quickly but gently cook the leeks, just for just a few minutes then add the sprouts
- cook them for a few minutes, until they brighten up, DO NOT OVERCOOK!!
- a splash or two of sherry – and add more if it seems to dry
- in a small pan very gently eat the cream, yoghurt and cheese together they make a smooth sauce
- put the sprouts and leeks on a warmed plate, add the chorizo, black pudding and cashews, gently pour the cheeses sauce over the top