It's a gleaming new year and I am still working on what my new year's resolution is going to be, but in the meantime, I hope and pray that there is some force somewhere that will allow people around the globe to give peace a chance.
I am really not into making resolutions but I, this year onwards, am hoping to make more time for myself, worrying less about things that do not matter, and live my life without reservations. I just want all of us to be happy and I want to make lasting memories with the people I love and adore. Don't we all want this for us?
So why I chose Brussels Sprouts as my first post for the new year? The term ‘sprout’ defines growth, emergence, taking off… a new beginning… and that’s how I want this year to start. Plus I love these little guys and I wanted to bring them into the spotlight in this brand new year.
I must admit, when I was a kid, I would go through lengths to not eat them, but over the last few years, I have started to adore them. It's amazing how one’s taste changes overtime. I love the nutty flavour and what is absolutely amazing about these is that since they don't really taste like much on their own, they hold flavour so well!
I love simple things and I believe in creating beauties from them. Brussels sprouts are a brilliant example of simplicity, yet beauty, in their own way. It's very well said that food doesn't have to be complicated to be good, and simplicity is ultimately a matter of focus.
Cheers to the spectacular year and all the goodness it will surely bring!
Lots of love from me,
Brussels Sprouts Pancakes with Minty Cashew Chutney
Serves 2-3 people
Makes 6-8 pancakes
Total time, including prep: 30 minutes
230 grams Brussels Sprouts, washed and cut in half
4 tablespoons plain flour
1 teaspoon chilli flakes
1/4 teaspoon or a good pinch of Aniseed powder (optional)
1/4 teaspoon or a good pinch of nutmeg powder
2-3 tablespoons olive oil
50 ml water
1 cup fresh coriander
1 teaspoon grated ginger
Salt to taste
1 cup fresh mint
2 green chillies
1 teaspoon sugar
handful of cashews
2-3 tablespoons of lemon juice
Brussels Sprouts Pancakes
Heat a little oil in a large, heavy skillet - preferably cast iron - over medium-high heat. Just when the skillet starts to smoke, place the sprouts, cut side down, in the oil. Turn the heat to down to medium, and sear on one side until the sprouts are nicely browned.
Turn the sprouts over and cook on the other side as well, until they’re browned and tender - about 3-5 minutes. Some of these can be slightly charred. Remove from the heat and season with some salt.
Once cooled down, chop them in small pieces and keep aside.
Now beat the eggs, add flour, chilli flakes, ginger, salt, aniseed powder, nutmeg powder and water. Whisk until the batter is smooth.
Add chopped Brussels Sprouts and mix well.
Heat a little oil in the same skillet, over medium-high heat. With a large spoon, place dollops of the sprouts-and-egg mixture in the oil. Gently flatten them with a spatula and cook until golden brown on each side. Each side shouldn't take more than a minute to cook.
And the gorgeous pancakes are ready!
Minty Cashew Chutney
For the chutney, simply chuck cashews, mint, coriander, green chillies, lemon juice, salt and sugar in a grinder, and grind it in a smooth paste using a little water.
Enjoy the warm pancakes with spicy cashew chutney!
Please make sure you don't overcook the Brussels Sprouts. There is a nice Page that describes do's and don'ts of Brussels Sprouts in a very nice way.
For the chutney, you can adjust the salt, sugar, green chillies and lemon juice according to your taste.