Sesame and ham sprouts

Sesame and ham sprouts

Sesame and ham sprouts - Sesam-Schinken-Rosenkohl

-==== REZKONV-Recipe – RezkonvSuite v1.01

Title: Sesame and ham sprouts
Categories: Winter vegetables
Yield: 4 Servings

100 grams Cooked ham (one 5mm / 1/4 in thick slice should
— be plenty, 4 oz
450 grams Small Brussels sprouts, 1 lb
Salt
Pepper
2 teasp. Sesame seeds
1 tablesp. Sesame oil
Knob of butter

============================== SOURCE ==============================

978-0563522836978-0563522836* Gary Rhodes Cookery Year: Autumn Into Winter978-0563522836 *
ISBN-0-563-52283-6
— Edited *RK* 01/09/2006 by
— Ulrike Westphal

Whenever choosing Brussels sprouts, it is important to buy them as
small and tight-leafed as possible. These signs will indicate their
freshness, and they will thus need less cooking time. The ones you
should steer clear of are the loose-leafed ones, almost like small
fully grown cabbages, or those that are yellowing around the edges.
Bacon and sprouts do eat well together, but for a change I’m
introducing ham. This adds a more subtle bacony touch, with the
roasted sesame seeds enhancing the already nutty flavour of the
sprout. This recipe is easily doubled/trebled in volume for larger
numbers at Christmas.

Cut the slice of ham into 5mm (1/4 in) dice and chill until needed.
To prepare the sprouts, remove any damaged outside leaves, then
halve each sprout. Cook them in a large saucepan of rapidly boiling
salted water for a few minutes until tender, but still with the
slightest of bites. Drain in a colander. While the sprouts are
cooking, heat a non-stick frying pan and add the sesame seeds. Cook
on a medium heat for just a minute or two to roast the seeds to a
golden brown. Remove the seeds from the pan. Add the sesame oil to
the pan, along with the knob of butter, and warm the ham in the
bubbling butter and oil, then add the drained sprouts. Increase the
heat and fry for just 1-2 minutes, then season with salt and pepper.

To finish, add the roasted sesame seeds, and spoon the sprouts into
a vegetable dish.

If the sprouts are particularly small, it is best to leave them
whole, rolling them in the oil, butter and seeds once cooked.

The sprouts can be cooked in advance, refreshed in iced water,
drained and chilled until required. To reheat, either microwave or
plunge them back into boiling water and simmer for a minute before
draining.

Chopped hazelnuts or walnuts, with their respective oils, can be
used in place of the sesame seeds.

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