Brussel Sprout Sliders

A quick post today as we’re getting ready to hit the road for university tours.  It seems so surreal that our daughter is old enough to be thinking about university but it’s here!  She’s ready for the next chapter and excited about it.  I look forward to see where her journey takes her.

This past weekend I made a dinner for my husband as a thank you for holding down the fort during tax season.  It’s a lot of extra work for him for which I am grateful he takes on.

One thing he loves is Brussel sprouts so that definitely had to be on the menu. Just for him mind as I can’t stand the stuff!  I came across an idea on Pinterest for vegetarian Brussel sprout sliders with tofu, I think plus there were asian flavours.  I thought it would be a fun idea with streaky bacon and french flavours.

Brussel sprouts sliders 1 2018

In a small bowl add two parts olive oil to one part champagne vinegar.  Finely chop 2 small cloves of garlic and add a healthy dollop of brown mustard.  Season with sea salt and pepper.

Brussel sprouts sliders 2 2018

Mix well and coat the sprouts.  Reserve the remaining mixture.

Brussel sprouts sliders 3 2018

Roast in the oven at 350F/175C.  Cut 3 rashers of streaky bacon into squares.  Cook them up in a skillet, slowly rendering them.

Brussel sprouts sliders 4 2018

When the bacon has been cooked remove from the skillet and set aside.  Drain the bacon fat until you have a couple of tablespoons left in the pan.  Add to the skillet thinly sliced onion.  I was only making 4 sliders so I did a half a cup.  Cook slowly to soften and caramelise.

Brussel sprouts sliders 5 2018

When they are halfway cooked add the remaining mustard mixture to the onions.  Continue to caramelise.

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Once all the ingredients have been cooked assemble into sliders.

Brussel sprouts sliders 7 2018

My husband really enjoyed these so I’ll be making these again.  Just a small way to show my gratitude.

 

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Finally warm enough to plant! But the wind…..

It seems like we live on sea cliffs this year with the wind we’ve had to contend with.  We’re an hour and a half from the ocean but not that you’d notice.   I enjoy a nice breeze but there are days when it’s strong and constant.  It doesn’t help us keep warm with the wind chill.  I had Saturday off but the wind chill kept me in.  I love gardening but not when I’m shivering and turning blue!  Sunday I had to work but it was gorgeous out even with the high winds.  So I was very excited when we got out early!  Time to plant!  🙂

I had to pin everything down as I worked so I wouldn’t be running round the garden catching things and I had to duck my head as the dirt swirled but it was wonderful to be outside and digging in the dirt.

Every year we try to rotate the crops in our raised beds so this year the broccoli and Brussel Sprouts will be near the door.

First planting 1 2013

It’s important to plant the seedlings properly so they thrive.  It can be a shock being transplanted.  Though these seedlings are in the hardy category it still makes sense to give them a great start.  I dig a hole big enough for the seedlings and put in organic plant food and fill the hole with water.

First planting 2 2013 First planting 3 2013

Place the plant in the hole and fill it up.  If the dirt is really dry water as you do this.  This will help the plants from going into shock.  Gently tamp down the dirt so the plant is in snugly.  Don’t compact too much though as you don’t want to destroy the ecosystem in the soil.

First planting 4 2013

Water thoroughly.  In this bed I also planted my son’s cabbage from school.  It’s a program for third graders to learn about gardening.  I think it’s a fabulous idea for kids.  In September kids can submit photos to win a contest.  🙂

First planting 5 2013

First planting 6 2013

I had time to plant the peas so I took advantage of the weather and got it done.  I love planting peas.  They are so amazing right off the vine and they are a great plant for the garden as they fix the nitrogen into the soil for the next crop.

First the seeds have to be inoculated.  Looks icky but it works.  I soak the seeds while I prep the bed.

First planting 7 2013

The seeds need to be planted in troughs as you want to gradually add dirt to the roots as the plants come up to keep them cool.  For a plant that has such delicate flowers they really love the cool weather.

First planting 8 2013

We moved over the “trellis” from last year.  They are getting a bit beat up so we may have to come up with a new plan next year.  We’ll see how they work this year.

First planting 9 2013

The seeds can be planted an inch apart down the row.  They can handle being planted close together.

First planting 10 2013

Water the seeds and cover with about an inch of soil and then water again.

First planting 11 2013

Then keep fingers crossed that the rabbits don’t get them.  We had a big problem with 3 rabbits last year.  Spent quite a bit of time chasing them off.  They ate a few plants so I had to plant new ones.  So far no issues this week but if they do then there is a product we get for organic gardening that has dried blood.  Gross but effective.  Certainly gets our dogs attention.

Roast Vegetables

The last bit that I did for the Sunday Roast was to do up some roast veg.  I have to apologise about the photos.  I have an excellent camera and lately I must be rushing and so some photos have been coming out a bit blurry.  As in this post.  I need to slow down!

We grow a wide variety of veg in our garden.  For this dish we have parsnips, white carrots, red carrots, and Brussels Sprouts.  As we had our first frost already it was perfect timing for this dish.

I roasted these in the same oven as the roast beef.  I put a pan with olive oil into the oven to heat the oil.  I then peeled the parsnips and carrots and chopped them into small chunks.  I cut the Brussels Sprouts in half.  Toss the parsnips and carrots in the olive oil and pop into the oven.

When the veg is about halfway done I then added the Brussels Sprouts.  Roast until cooked.  My husband and I had a discussion afterwards about whether it would be better to boil or microwave the veg a bit beforehand so they roast more evenly.  I will be trying that next time.

I pour a bit of gravy over the veg to serve.  Again the gravy is the same as with the Roast Beef and Yorkshire Pudding.  To round out the meal I also served roast potatoes.