Recipe by Jen Pomeroy of The Modern Mess.
Below, we share an incredibly delicious seasonal recipe from chef Jen Pomeroy of The Modern Mess – an incredible resource of seasonal recipes.
For this recipe, Jen is focuses on Brussels sprouts. She thinks their recent comeback is because everyone’s finally realised how to cook them! (No need to boil them to death any longer.) Brussels are usually available to purchase from late autumn to early spring.
But first, some tips on in-season produce this month…
July — Harvest
All kinds of citrus is becoming more and more available this month, and thank goodness with winter illnesses hanging around! Lots of winter veggies are ready for picking — beetroot, brassicas and winter greens. Rhubarb is still around for stewing and adding to your porridge.
July — In season, in store
In reality, despite our best efforts, not many of us can grow everything we need in the vegetable garden. Time, space, knowledge, climate & patience are all factors.
If you can, find a local grower and buy the fresh seasonal produce you need.
Here’s a list of what you should be able to find at your local produce store or supermarket for a reasonable price this month:
- Avos
- Broccoli
- Brussels sprouts
- Carrots
- Cauliflower
- Kiwifruit
- Leeks
- Lemons
- Mandarins
- Onions
- Oranges
- Pak choi
- Potatoes
- Pumpkin
Brussels Sprouts: by Jen Pomeroy
- Brussels sprouts are part of the brassica family and resemble mini cabbages. They form buds as they grow around a long stalk. Mostly green but also available in a purple variety.
- Plant seedlings from late summer until the beginning of winter. (I planted mine once the white butterfly disappeared. Cover them if you plant them before that.)
- I find the best way to store them is in a bag or a lidded container. The outer leaves will eventually discolour but you can just discard those leaves.
- Pair them with: Bacon, anchovies, eggs & pork. Cheese is great with them – such as parmesan, blue cheese or feta. Pair them with something crunchy like apples, nuts, celery or fennel.
Recipe | Brussels sprouts with cashew tahini & dates
Serves 4
Three simple components make a delicious vegetable side dish. You can also add herbs such as mint, coriander or parsley on top or serve with a herby grain salad or herby legumes. This is delicious with braised lamb and would also be great with grilled or roast chicken or as part of a Middle Eastern spread
Ingredients
Brussels sprouts
500-600 brussel sprouts – halved
olive oil
salt
Cashew tahini
4 T cashew butter
1 T lemon juice
3 T water
salt to taste
Date dressing
3 T olive oil
1 clove garlic small, chopped
1 T red wine vinegar
1 T pomegranate molasses
4 dried dates, finely chopped
Method
Cashew tahini
Whisk all ingredients together until smooth.
Date dressing
Heat the oil and the garlic together in a small pot or pan until just sizzling. Remove from the heat. Add the remaining ingredients and stir well. The dates will break down a bit. Set aside.
Brussels
Heat a generous amount of olive oil in a pan and place the Brussels sprouts cut side down and season well with salt, then cook until nicely caramelised. The Brussels sprouts will go bright green when cooked and the bottom will be a deep golden brown. No need to flip them, just cook them on one side. Transfer to a plate once they are cooked and repeat with the remaining Brussels sprouts.
To serve
Spread the cashew tahini on the plate and then top with the caramelised Brussels sprouts. Pour over the dressing and serve. Serve warm or at room temperature.
