Recipes for Runners: Sprout Satay
My cookbook is out these days!
Probably will have to caveat that through pronouncing that sadly it’s no longer out in the United States till 4th Feb (however I do have some a laugh US journeys deliberate in Feb and March to release it…Phoenix, Atlanta and NYC so stay your eyes peeled when you are living in the ones spaces!).
This day has been a very long time coming, and I can’t wait to proportion extra with you over the following few months in addition to new recipes now that I’m in any case over the tension that includes recipe checking out for 75+ recipes in a brief time period.
Considering its Christmas time I sought after to proportion one thing festive(ish) and because Brussels sprouts was one thing I hated however now love, right here’s one in every of my 20 Minute Meals from Cook Eat Run.
- 250g (9oz) Brussels sprouts, trimmed and halved
- 1 Tbsp coconut oil, melted
- 1 clove garlic, overwhelmed
- 1-cm (1⁄2-in) piece recent root ginger, finely grated
- 200g (7oz) child sweetcorn, more or less chopped
- 200g (7oz) mange tout (snow peas)
- 2 Tbsp korma/medium curry paste
- 2 Tbsp chunky peanut butter 200ml
- (7fl ouncesscant 1 cup) full-fat coconut milk
- 1 lemon: 1⁄2 for juicing; 1⁄2 minimize into 2 wedges
- 2 spring onions (scallions), finely sliced
- salt and freshly floor black pepper, to style
- brown rice or noodles, to serve
Preheat the oven to 200°C/400°F/fuel mark 6.
Arrange the sprouts in a roasting pan in one layer and drizzle over part of the coconut oil. Season with salt and pepper and roast for 15 mins till comfortable and golden.
Meanwhile, warmth the rest coconut oil in a big non-stick sauté pan, upload the garlic and ginger and fry for
1 minute, then upload the newborn sweetcorn (child corn) and fry for an extra three mins. Add the mange tout (snow peas) and fry for an extra 2 mins, then take away the greens from the pan and put aside.
Add the curry paste and peanut butter to the pan, in conjunction with 100ml (31⁄2fl ouncesscant 1⁄2 cup) water, and blend in combination. Stir within the coconut milk and make allowance the mix to bubble and scale back relatively. Add the cooked greens again to the pan and season to style. Squeeze over the juice of the lemon part and sprinkle over the spring onions (scallions).
Serve the satay with brown rice or noodles, with lemon wedges at the facet.
I made this sprout hash this morning for breakfast for my in-laws and regardless of my husband, Tom, to begin with turning his nostril up on the thought of Brussels Sprouts for brekkie, it went down rather well. I shared the recipe on instagram tales and feature detailed it in todays electronic mail – enroll right here!
I’m hoping you all had an exquisite festive few days, coming day after today is my fave % of the Boxing Day gross sales – together with my ebook which is on be offering at WHSmith and Amazon for £10.50 at the moment… only a heads up 😉