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Big Graham - Sweet Sprout Surprise
When I was young, my mother had slight difficulty in making me eat
Brussels Sprouts. She realised that sprouts were actually quite sweet
if cooked without salt and not over done. So she devised the following
recipe, which has been enjoyed by the Buckley and associate families
for many years.
- half pound fresh Brussels Spouts (or more for a larger dish)
- 1 lime jelly ( or more for larger quantities) - it's the lime colour
we need, but I suppose you could use any colour?
- custard powder
- glace cherries
- chocolate bits
- grated carrot
- Cook sprouts WITHOUT SALT until not soft, ie still firm but edible
without too much crunch. I am a fan of Delia Smith, who recommends putting
a cross cut in the stem of the sprout.
- Remember to remove outer leaves and to save some of the good ones
- It is very important not to use salt as this removes the natural sweetness
of the sprouts.
- Strain and rinse with cold water.
- Lay the sprouts neatly at the bottom of a trifle dish (all the better
if it is good cut glass).
- Cover with the lime jelly mixture after it has cooled.
- Make custard, enough to put about an inch of depth over the jelly,
but DO NOT use sugar - the natural sweetness of the sprouts doesn't
- When cool, but still pourable, put it over the jelly and sprout mixture.
If poured over hot, the jelly will melt and the sprouts will rise to
the top, making it somewhat unsightly.
- Cover this in whipped cream and decorate with the glace cherries,
chocolate bits, grated carrot and sprout leaves.
- Your guests will be surprised when told what it is.
SUITABLE FOR VEGETARIANS
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