Aahhhhh, the much maligned Brussel. Oft the subject of derision from those whose palates have yet to taste, and enjoy, this delight of epicurean quality.
As I recall, a meal was called for befitting the occasion. I had invited two overseas visitors to share my evening repast. It was only fitting that the very best was to be served, albeit I was somewhat limited with choice….and of course the setting was not to be discounted when choosing the menu.
So it was with great care I chose a meal consisting of a succulent prime beef, diced and cooked until just tender with field mushrooms and herbs to suit. This was then covered with a thickened marinade to create a delightful sauce. The base was overlayed with a puff pastry and cooked until golden brown.
To accompany this were to be small cocktail potatoes, scrubbed and steamed with some field fresh peas and carrots……….and as a jewel in the crown…Brussel Sprouts, steamed until just tender to ensure they maintained a colour that would enhance the potatoes and yet remain crunchy.
This was served with a light white wine…….or two, or three.
And again, if my memory serves me correct, there was nuffin left.
Whatever may be said about my choice of vegetables the evening was a great success with much joy and laughter, and my Canadian friends returned to their mobile home happy and replete.
Oh and by the way it beat the chit out of tubes steaks…LOL
MJ