Roasted Sprouts, Brussles Sprouts Kimchi & Pickled Sprout Leaf

The Farm Table Head Chef, Tom Chivers has shared 3 unique ways to enjoy our homegrown sprouts at home... Perfect for festive gatherings!

Roasted Sprouts, Brussles Sprouts Kimchi & Pickled Sprout Leaf

He recommends pairing the dishes together. Firstly layer the Brussles Sprouts Kimchi in the bottom of a bowl, tip the Roasted Sprouts on the top and garnish with the Pickled Leaves.

Difficulty:

Prep time: 1 hour

Cook time: 10 minutes

Serves: 4-6 starter | 6-12 side

Roasted Sprouts, Brussels Sprout Kimchi, & Pickled Sprout Leaf Image 1

Roasted Sprouts, Brussels Sprout Kimchi, & Pickled Sprout Leaf Image 2

Related Tags

Vegetarian

Ingredients

Brussels Sprouts Kimchi

About 2-4 weeks before

1x 3 Litre clip top glass jar with a rubber seal
3 apples cored with the skin on
2 carrot washed, peeled and thinly sliced
2 bunches of radishes washed, and quartered
2kg of washed Brussels sprouts, sliced
1 bunch of washed spring onions
100g of ginger, peeled
100g of de-seeded red chillis
100g of peeled garlic
(50g of Gochugaru korean chilli flakes)
150g of brown sugar
fine sea salt

Pickled Leaves

1 week to 1 day before needed. Make a simple pickling liquor.

200ml of white wine
200ml of white wine vinegar
100g sugar
1 pinch of salt
5 juniper berries
1 bay leaf
10 Brussles Sprouts

Roasted Sprouts

1 kg of washed and halved Brussels Sprouts
Cooking oil
Salt

Method

Brussels Sprouts Kimchi

In a food processor put your Ginger, Brown sugar, Peeled Garlic, Chillis, Korean chilli flakes (if you have managed to source them), the bunch of spring onions and apples. Blend in to a paste.
Weigh your sliced sprouts, then put in 3% of your sprout weight of salt over them and massage in to the shredded leaves. Then leave for at least 1 hour. Add in to the bowl the sliced carrots and quartered radishes. Then coat the salty vegetables in the bowl with the paste you made in the food processor and transfer to the sterile glass jar.
The 'Kimchi' mix will need to be regularly opened to allow the build-up of gas to be released at least once a day. After 2-4 weeks or until it tastes fermented then transfer to the fridge.

Pickled Leaves

Bring to the boil and remove from the heat, let it cool.
Pick the leaves off 10 sprouts and cover with the cool pickling liquor in a small container.

Roasted Sprouts

Oil and salt the sprouts in an oven tray. Roast your sprouts through the oven at 220c for 10 mins or until slightly burnt or charred, serve warm or cold.

To serve on the day, put a layer of the sprout kimchi in the bottom of a bowl, tip the roasted sprouts on the top and garnish with some pickled leaves. Enjoy!

Recpie: Tom Chivers, The Farm Table Head Chef