Sprouts will be one of the highlights served in Zacry’s at Watergate Bay Hotel on Christmas Day. Here are our favourite recipes to make sprouts shine.
The mere mention of sprouts seems to be enough to divide most Christmas tables. Let executive chef Neil Haydock guide you through his favourite sprout recipes which are simple enough to make at home.
Sprout and chorizo hash
Executive chef Neil Haydock says: “A fantastic recipe for using up cooked sprouts, roast potatoes and any other Christmas Day leftovers. I look forward to this more than Christmas lunch itself. It’s Boxing Day brunch on a plate.”
400g roast potatoes / any Christmas Day leftovers
One large onion
1tbsp vinegar (cider or wine vinegar)
1tsp Worcestershire sauce
Dice the roast potatoes. If you don’t have any roasties left, boil some potatoes still in their skin until tender. Remove, drain, peel, then dice when cool enough to handle.
Peel and slice a large onion and cook down over a medium heat stirring occasionally, until golden brown.
Add a good splash of vinegar. Cook for another thirty seconds to take away the sharpness and season to taste with salt.
Fry the potatoes in oil over a medium heat, turning occasionally until golden brown, crispy and broken. Drain the potatoes and clean the pan before doing the same with the sprouts.
Dice the chorizo and fry over a low heat. When cooked, add the potatoes, sprouts and onions back into the pan. Season to taste.
Top with a fried egg and a dash of Worcestershire sauce per serving.
Sprout and bacon gratin
Executive chef Neil Haydock says: “This is a great alternative to boiled sprouts and chestnuts on the big day.”
1tsp olive oil
4 bacon rashers
50g clotted cream
Salt and pepper
Handful of breadcrumbs (two slices of bread)
Preheat your oven to 180ºC.
Splash a small amount of oil into a frying pan.
Cut the bacon into small dice and gently cook over a medium heat, stirring occasionally. Meanwhile, clean and slice sprouts thinly.
When the bacon has become crispy, add the sprouts to the pan and lower the heat. Cook until soft.
Add a good spoonful of clotted cream and stir. Season to taste.
Add the mixture to an ovenproof dish, top with breadcrumbs and place into the oven for 10 minutes whilst the breadcrumbs colour.
Executive chef Neil Haydock says: “Another brilliant use for leftovers. This quick recipe is great with cold meats such as roast pork, ham, roast chicken.”
One garlic clove
2tbsp gochujang paste (fermented chilli soya bean)
Four spring onions
Clean the sprouts and peel the shallots, then finely slice the sprouts, shallots, carrot and garlic and mix together.
Sprinkle with a pinch of salt and leave at room temperature for an hour.
Rinse under cold water and wring out the excess water in a tea towel (this removes some of the moisture, ensuring that you don’t end up with a watery sauce).
Dilute a couple of tablespoons of the gochujang paste with mirin until you have a sweet hot sauce.
Coat the vegetables with the paste by mixing. Add sliced spring onions to serve.
Deep fried sprouts with stilton and amaretti
Executive chef Neil Haydock says: “This couldn’t be easier. It’s great with game or beef – something that can stand up to the blue cheese”.
Two amaretti Biscuits
Preheat your oven to 180ºC.
Remove the loose darker leaves from the sprouts and quarter through the stem. This will hold them together when frying.
Heat a fryer to 180ºC and add the sprouts in handfuls. Be careful not to overload the fryer as this will reduce the heat and result in oily boiled sprouts. Fry until golden – 30-60 seconds.
Drain the sprouts on kitchen paper and season with salt.
Mix into an oven proof dish with crumbled stilton and cook for one minute until the cheese has melted.
Top with crumbled amaretti biscuits for a sweet crunch to serve.
Join us to try the sprout and bacon gratin, now being served in Zacry’s.