…my Random Recipes book this month is wild garlic, gooseberries and me, by Dennis Cotter… I’m so pleased I reached for it… it is simply wonderful and packed with such inspiring recipes… i’m not saying i’m quite over my dark mood but if anything can drag me kicking and screaming out of this funk, this is the book to do it… there are combinations, ingredients and ideas here that I would never normally try and home, which is why I love this challenge so much… just a flick through the book and I can conjure up… Beetroot and Pomegranate Tabbouleh with Orange-marinated Feta… Pan-fried Artichokes with Lemon Cream and Baked Semolina Gnocchi… or Nettle Risotto… it’s all very seasonal and a lot of it is foraged food, which I love the idea of… I think this book may become my seasonal bible this year…
… my random recipe uses up that perennial favourite the Brussels Sprout… i don’t hate them so much as don’t care for them with the love of a chicken thigh for instance…
… and it’s funny because neither The Viking or myself care hugely for tomato based sauces either, preferring its creamy cousin but this one was just superb which makes me all the more happy that Random Recipes came into my life… have you done your Random Recipes yet…?
Fresh Linguini, Shredded Brussels Sprouts, Sage and Pine Nuts
I followed this recipe exactly except I cooked everything for a lot longer to make it into more of a ragu which I think has created a really rich and unusual sauce… just follow the recipe but turn the heat down and let it simmer gently for about an hour.
9 oz Brussels Sprouts – shredded
2 tbsp olive oil
1 medium onion – very finely chopped
12 fresh sage leaves – finely sliced
4 garlic cloves – crushed
1 400g can of chopped tomatoes
finely grated zest of 1 orange
1 tbsp pine nuts – lightly toasted
1lb fresh linguini (the original recipe called for tagliolini but I couldn’t find any)
2oz Lincolnshire Poacher or other hard cheese – grated
– saute the onions and garlic gently in a pan, add the sprouts and sage and cook for 2 minutes
– next add the tomatoes, orange zest and pine nuts, season and simmer for 2 minutes more
– boil some water and cook the pasta, drain well
– add the pasta, cheese and butter to the sprouts and serve
eat and of course enjoy!