Sign up to our
newsletter

« Home | View all

Posted by on 20th Nov 2017 5:14pm

Friends-giving calls for delicious Pork Pies (and brussel sprouts!)

Friends-giving calls for delicious Pork Pies (and brussel sprouts!)

Serves: 6, Prepare in: , Cook in:

We've always looked enviously upon our American friends this time of year when they get a Thanksgiving feast - so this year we've decided that we're going to throw our own dinner party this week following the 'friends-giving' trend. We're planning to use many elements of our typical Sunday roast/ Christmas dinner and then add in our cranberry sauce (recipe posted last week so remember to check that recipe out!) but today we're letting you in on a recipe you simply have to try - whether for your Friends-giving or Christmas dinner! Enter: our crispy brussel sprouts avec chestnuts!


Ingredients
  • 2 bags of Brussel Sprouts (2 bags of 500g)
  • 450g prepared chestnuts
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 3 cloves of minced garlic
  • 1 tsp red pepper flakes (or to taste)
  • Black pepper, freshly ground
  • 1 tsp salt
2 bags of Brussel Sprouts (2 bags of 500g) 450g prepared chestnuts 3 tbsp olive oil 2 tbsp soy sauce 2 tbsp balsamic vinegar 2 tbsp maple syrup 3 cloves of minced garlic 1 tsp red pepper flakes (or to taste) Black pepper, freshly ground 1 tsp salt
Method
  1. Preheat the oven to 400°C
  2. The prep of the sprouts are where we’re going to put in the most time. Cut off the end of each sprout and peel away the layers of them one by one – when you reach the middle or as close to the middle as possible, you can put these in the same bowl as the leaves
  3. In the same bowl as your sprout leaves, pour in the roasted chestnuts and the rest of the ingredients, mix them all together gently so you can avoid tearing all the leaves. (Of course, tearing the leaves doesn’t  much matter to the taste, but when we’re serving at a big meal, we want it to look as presentable as possible!)
  4. Mix in the seasoning to taste
  5. Line your baking tray with foil and taking your sprout mixture, pour it onto the baking tray and spread it out evenly, make sure it’s just one layer of sprouts so that everything cooks evenly
  6. Bake for 20 minutes, take out and shake the tray, then cook for another 25 minutes until crisp
  7. Spoon into a serving bowl and enjoy!

Brussel sprouts aren’t always a popular dish, but crisp them up and they’ll go down a treat!

To complete the dinner, pop some of our Yorkshire pork pies in the oven so they’re hot throughout. Add in some roast potatoes, gravy and a Yorkshire pudding (or two…) and you’re sorted! We love the friends-giving idea, an evening in to celebrate another year of friendship and everything you’ve done that year. It’s also a fantastic way to trial your Christmas dinner on a smaller scale – if you were thinking of making a dish but weren’t quite sure how it would work out, try it for friends-giving and see if it works!

Thanksgiving is a national holiday celebrated in the US that is a day of thanks for the blessings of the previous year and the harvest. Celebrated originally as the harvest festival, it opens the holiday season for Americans. The story of Thanksgiving dates back to 1620 when the Pilgrims landed in America and settled in Plymouth – just South of where Boston is today. The winter that followed their arrival was a brutally harsh winter, limiting their rations  – leading them to plant their own crops come the Spring. After a year learning how to hunt and provide for themselves, after a Native American named Squanto taught them, they were able to store up food for the coming winter, after harvesting their crops they invited the Native Americans to join them for a huge harvest feast – which has turned into today’s Thanksgiving tradition.

Decades later, the holiday is still celebrated in parades, feasts and Presidential traditions. How are you celebrating Thanksgiving? Or are you going to throw a friends-giving with your closest friends and reminisce about the last year and all you’ve got up to!

« View all