Despite the, as yet, unbashed out backlog, I am determined to start to plan ahead and to actually publish some seasonal recipes. The general Fuss Free rule is to not even to start to think about Christmas until after my birthday (the exception to this is things seen in the sales). Birthday is done so time to think ahead.
This dish is in part inspired by the amazing Christmas produce box I received yesterday from Knorr (the majority of which has been stashed in the freezer).
In general I am a huge sprout fan, providing they are cooked properly. Institutional over boiled mushy soggy sprouts that squirt bitter water into your mouth are an abomination, and I can quite understand why one sprouty school dinner can put people off for life. I either shred and stir fry or roast them, both are quite delicious.
Matched with some tart cranberries, soft sweet chestnuts and creamy Stilton they make the perfect festive quartet. You could add some leftover bacon from your turkey, or if you do not eat diary, use some pine nuts in place of the Stilton and leave out the butter. Perfect seasonal pasta using leftovers to cater for omnivores, vegetarians or vegans. This was quite delicious, and possibly far too good to wait to be made from Christmas (or even Thanksgiving leftovers) leftovers!
- 4 or 5 sprouts sliced
- A glug of oil
- A pat of butter
- Ready cooked chestnuts - sliced - 3 or 4 per person
- A small handful of cranberries or a spoon of leftover cranberry sauce
- 2-3 oz (50 - 75g) pasta
- A slither of Stilton - crumbled
- Salt & Pepper to taste
Finely shred the sprouts, if they have not been cooked place in a sieve and pour a kettle of boiling water over to soften them.
Heat up the oil and butter and gently fry the sprouts, chestnuts and cranberries. Meanwhile boil the pasta.
When the pasta is done, drain, stir into the sprout, chestnut and cranberry mix. Serve immediately topped with the crumbled Stilton.