Is it time we replaced Brussels sprouts with something we actually like? Every year we put them onto our plate at christmas and every year they are scraped off our plate into the bin, or in our case into the dogs dinner bowl (a mistake as regrettable as adding them to our dinner in the first place). It would be a shame I know, to take away something that is so entrenched in us, it would be like taking away the decorations from the tree. Without them it’s just a tree in the living room. The same with the dinner it may as well just be another roast dinner we have every Sunday. So why not change it. Kalettes, a blend of the best bits from your ever faithful brusssel sprout and your curly leafed friend, kale, give you a fantastic alternative. Different enough to be tasty but similar enough to not be unfaithful to the traditional sprout.
They are not genetically modified before you ask, they are a hybrid of the two created using “traditional breeding techniques” to quote their website. I don’t know what this means. Maybe they water them with wine, stick on a bit of Barry White, close the doors and let Mr White work his magic. What I do know is that they taste amazing. Sweet, nutty and milder than Brussels. They a the first new vegetable to hit the shelves in over a decade and I for one welcome them with open arms.
I am going to do a few more recipes with them which I will post. For now here is a link to the Sea bass with garlicky bacon kalettes I cooked a while ago.
Five ingredients, that’s it, five. Proof that if you want good food you just need good quality food.
Sea Bass, what I would call a fishy fish, flavour wise (i know I should be a food critic with descriptions like that). It is though a nice change from the over used cod. The skin was nice and crisp, i used a small sprinkling of pepper to give it a little kick. The flesh was flaky and soft as it should be. It has reconfirmed that I do like fish. I never eat it, I will always choose meat over fish but I think things may change.
Onto the squash, such an amazing flavour. Roasted squash has become one of my favourite flavours. I have always skinned them though no matter how I have cooked them. My mind was blown when I read that you can roast them with the skin still on. I thought they would be tough and chewy but like always I was wrong. They were soft and sweet and the best part of the dish.
Kallets? Never heard of them? Don’t worry I hadn’t either, they are a cross breed between kale and Brussels sprouts. I am going to do a post about them so I wont go into to much detail here. I will say they were lovely. I am not a fan of Brussels sprouts so I wasn’t to eager to try them. Thankfully they are sweeter and taste more of kale than of Brussels sprouts.
Slice your squash into some form of wedges, toss in some olive oil with salt and pepper and put into a pre heated oven for thirty minutes at 220C. Cut the tough bottoms off the kalettes, like you would to your sprouts. Grate your garlic and chop your bacon. Cook the bacon for a few minutes in a pan with a splash of oil, then add the kalettes and cook for another five minutes stir in the garlic and keep it on the heat for another thirty seconds. Remove the mixture from the pan and into a bowl, cover with tinfoil to let the kalettes steam till the rest is cooked. Wipe out your pan and when your squash is nearly done add some oil and cook the sea bass skin side down for three minutes, turn it over and cook for another three minutes. Once everything is cooked plate it up and enjoy the great flavour of simplicity.
This meal was from our HelloFresh box Www.hellofresh.co.uk