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Quirky Cooking

Braised Brussels Sprouts and Second Chances

QuirkyFoo by QuirkyFoo
October 26, 2017
in Dairy Free, Dinners, Egg Free, GAPS, Gluten Free, Grain Free, Lunches, Paleo, Thermomix, Vegetables, Vegetarian
12
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by Fouad Kassab

I can’t remember where I was the first time I tried Brussels sprouts, but I do remember the bitter flavour made even worse by the over-boiled texture. I was in my early twenties, and having grown up in Lebanon, Brussels sprouts were new to me. It certainly was not a culinary revelation. For many years, I avoided the vegetable, deterred by its sulphurous smell and the soggy memory of our first encounter.

But this is why forgiveness and second chances are so important.

In 2014, my sous-chef at Chic Pea, Jarryd, invented a dish of Brussels sprouts with a falafel crumb. The sprouts were fried in coconut oil, covered with tahini sauce, and a crumb of falafel-spiced chickpeas. Crispy caramel, crunch and spice. I fell in love with Brussels sprouts that day, and I lamented the years I spent holding resentment in my heart for this beautiful vegetable.

After putting the dish on the menu, I noticed that my diners were afflicted with the same aversion I recognised in my old self. Hundreds and thousands of Australians scarred by early childhood memories of the boiled sprout. To convince them to give it a try, I would offer the dish for free if they didn’t like it. I never had to give out a single freebie! The humble Brussels was elevated to an iconic status, and the dish became one of our signatures.

Today’s recipe is yet a different approach to dealing with Brussels sprouts. The Mediterranean has an old heritage of slow-braising vegetables, garlic and onions in olive oil, until the olive oil replaces the water content, resulting in a buttery, caramelised braise that is incredibly delicious. You can use this method with all leafy green vegetables such as spinach or silverbeet; or even with cabbage, kale and, of course, Brussels sprouts. Though not traditional, I like adding some fennel seeds in the mix. It amplifies the sweetness of the garlic and onions and marries well with the Brussels which take on a burnt caramel flavour. Jo has added some tips for her favourite way of cooking this dish, including bacon and leek in the recipe.

You can slice the brussels sprouts by hand, or chop in a Thermomix or food processor, and cook either in a frying pan or in the Thermomix depending on what you prefer. The end result will be softer and less caramelised with the Thermomix method, and hand cut slices fried in a pan do look prettier, but when you’re in a hurry it’s nice to have a quick option! Both taste delicious.

This dish is best eaten warm or at room temperature, so avoid replacing olive oil with coconut oil or other oils that are solid at room temperature. We’ve garnished ours with roasted hazelnuts which add a good crunch. This is by no means mandatory, but it does make for a lovely finishing touch!

Braised Brussels Sprouts, chopped and cooked by the Thermomix method (left); and finely sliced by hand (right) then cooked in a frying pan (below)

Variation from Jo:

We love this dish with the addition of a handful or two of finely sliced bacon, and the white part of a leek. My youngest also doesn’t like fennel seeds, so we leave those out, and we garnish with roasted hazelnuts. I also prefer to slice the brussels sprouts and leek by hand into paper thin slices – you get maximum caramelising that way. We’ve been known to cook up a big batch of this dish on the stovetop and eat only that for a meal (with some kraut on the side) – the whole family love it! Note: You can find Organic Garlic and Fine Sea Salt for this recipe in my online store!

Braised Brussels Sprouts
2017-12-19 04:41:10
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Ingredients
  1. 1 medium brown onion
  2. 6 cloves garlic, peeled
  3. 500g Brussels sprouts, stems cut off and halved
  4. 2 tsp loosely packed sea salt flakes
  5. 1 Tbsp fennel seeds (opt)
  6. 125g olive oil
TM Method
  1. Peel and halve brown onion, removing stems. Place in TM bowl along with garlic cloves. Chop 2 sec/speed 5.
  2. Place Brussels sprouts into TM bowl and roughly chop 10 sec/speed 4, using spatula to help along. Scrape down sides with spatula. (Texture will be uneven, that's ok, it will still cook through.)
  3. Add salt, fennel seeds and olive oil. Cook on Varoma/20 minutes/speed 1. Serve warm or at room temperature.
Conventional Method
  1. Finely dice brown onion and garlic. Cut Brussels sprouts in half, vertically, and finely shave.
  2. Place all ingredients in a large saucepan. Cook on medium heat, stirring occasionally. Ensure heat is not too high.
  3. When the Brussels sprouts start caramelising, cook for a further 3 minutes and take off the heat. Serve warm or at room temperature
Quirky Cooking https://www.quirkycooking.com.au/
Tags: dairy freeDinnersgapsGluten FreeGrain FreeLunchespaleoThermomixvegetablesVegetarian
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Comments 12

  1. Aria says:
    5 years ago

    This recipe is beautiful, I can’t wait to try this recipe, thank you!

    Reply
  2. Andreya says:
    5 years ago

    wow!!! these salads sounds great

    Reply
  3. Sophie says:
    5 years ago

    Yum this looks delicious! Given that I’ve just missed the brussel sprout season, I might try this with cabbage… any chance of getting the brussel sprouts with tahini and falafel spices recipe too??

    Reply
    • QuirkyJo says:
      5 years ago

      Yes, it’s delicious with cabbage too! I’ll ask Fouad about the tahini and falafel spices!

      Reply
  4. Food Shot says:
    5 years ago

    Stunning photography Fouad, definitely gotta give this one a crack for dinner one night!

    Reply
  5. Pingback: Period Lowdown No.2 - Understand Your Hormones Through Food - Raigan J
  6. Brooke says:
    4 years ago

    This is delicious!! I often make red wine braised beef cheeks in my slow cooker & serve them with this on the side 👌🏼👌🏼

    Reply
    • QuirkyJo says:
      4 years ago

      Oh YUM, Brooke!! Glad you enjoy this recipe. 🙂

      Reply
  7. Kaz says:
    4 years ago

    Fouad your introduction to this recipe is like a love letter to Brussel Sprouts. You write beautifully. xx

    Reply
    • QuirkyJo says:
      4 years ago

      Hahaha Kaz, thanks!! I love Brussels Sprouts! 😉

      Reply
  8. Esther says:
    4 years ago

    Have made this few times now, with some variations.
    Who would have thought I now love Brussels Sprouts!

    Reply
    • QuirkyJo says:
      4 years ago

      Yay Esther!! What were your variations? 🙂

      Reply

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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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#eatseasonally #weekendbaking
{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
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- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

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Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

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Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
I had so much work planned to do today, but at 6am I had so much work planned to do today, but at 6am I decided it was much more important to drive down the mountain and spend the day eating good food and drinking amazing local coffee with our dear friends visiting from Melbourne. 😍❤️ Have you heard of the 5 years rule? In 5 years time, no one is going to remember the housework didn’t get done today, the newsletter didn’t get written, the washing didn’t get put away, or the dinner was very basic. But we WILL remember this beautiful day spent with family and friends. ❤️ 

[Photos taken at @guyalacafe (YUM!! Just sayin’) and @rustysmarkets 🥥, Cairns]

#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

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Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
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The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
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Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
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From this… to this! 😍

On this live, 1 hour video I made:

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- Herb-Roasted Chicken (with the chicken pieces from making the stock)

I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

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If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

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This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

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#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

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So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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