I was told yesterday that the vouge-ish thing to do is to lightly par-boil sprouts, then connect one with a skewer to a slice of black pudding, batter the coupling, and deep fry. I imagine you could serve with HP Sauce, or maybe Dijon mustard. I’ll be experimenting and reporting back, I’m thinking about doing them for Amuse bouché on New Year’s Eve.
There’s no accent on bouche, you arriviste.
That is a Hugh Fearnly-Whittingstall recipe and it looked yummy. Shame I don’t like black pudding! Oh and it was some sort of mandarin batter as well.
“There’s no accent on bouche, you arriviste.”
*grin*
Ps…those sprouts look a bit manky.
M le etc…
They would not amuse my bouche I’m afraid.
I would skewer a variety of Quality Street and drizzle lightly with warmed Nutella.
Tres bon, n’est-ce pas?
Tres bon-bon. :–)
I’ve just fed me and my sons on fish finger butties. Proper English grub.
Sprouts are devil fodder…..( devils spawn in fact)not even a hungry Nellie would entertain the thought of them…no matter which double barrelled chef presented them…….. Sprouts look manky for a reason…..
http://retiredgreyhoundwalkaround.blogspot.com/
Hmm having read this and your report on goose fat which I had lovingly purchased for my familys roast potatoes on Christmas Day thanks to you Mr Foster I am rethinking the whole menu
Lol.