Sprouts, Kale, Chickpeas & dates with a Moo Ping Inspired Glaze

I understand an abhorrence of Brussels Sprouts is genetic. But I have an inherent arrogance that makes me believe that I am beyond nature, and I WILL be able to convert the sprout haters out there with every new recipe I make.


I have had a few successes, there are still some stalwart haters out there. So, I continue my mission. Let’s be fair, we Sprout Lovers are quite evangelistic.


Inspired by the Spiced Pork Skewers of Thailand, this glaze really is heaven…

Ingredients:


500g Brussels Sprouts, trimmed and halved

100g Kale, washed, ribs removed and shredded

65g Unsalted Butter

3 Cloves Garlic

8 Black Peppercorns

1 tsp Coriander Seeds

3 tbsp Oyster Sauce

3 tbsp Soy Sauce

1 tbsp Light Muscovado Sugar

1 tbsp Honey

1 tbsp Fish Sauce

1 Birds Eye Chilli, finely chopped

100ml Coconut Milk

5 Medjool Dates, chopped small


Crispy Chickpeas


1 Can Chickpeas, drained, skins rubbed with a tea towel

Extra Virgin Olive Oil

Sea Salt


Method:


1. Begin with the chickpeas. Preheat oven 180C. Line a baking sheet with non-stick paper.

2. Add the chickpeas to a bowl and drizzle with a little oil and salt. Stir to combine then roast for 20-25 minutes, stirring every 5 minutes until crispy.

3. Allow to cool completely then transfer to an airtight container.

4. For the sprouts, add the garlic, peppercorns and coriander seeds to a pestle & mortar and grind to a paste. Mix in the oyster sauce, soy sauce, sugar, honey, and fish sauce and set aside.

5. Heat the butter over a medium heat in a large wide sauté pan. Add the sprouts and cook for 5 minutes or until turning golden. Add the kale and the chilli and cook 2 minutes more, or until wilted and soft.

6. Add the paste and stir through. Cook for 5 minutes then add the coconut milk and dates. Cook until everything is glazed and delicious then tumble into a serving bowl.

7. Sprinkle with some crispy chickpeas and serve immediately.