Vegetables are so versatile. Why just have sprouts on their own when they can be teamed with leeks and ginger, for instance?. The sprouts are pan fried with the ginger then leeks, lime juice, lime zest, a few drops of yuzu and vegetable broth are added.
Yuzu is a Japanese citrus fruit with an intense flavor, so only a few drops are needed. It can be used in sweet and savory dishes and also salad dressings. It is becoming more popular on menus. I buy my yuzu juice online as I haven’t found it locally.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 tbsp. ginger – peeled and grated
1 pound of Brussels sprouts – halved or quartered depending on size of sprout
3 medium size leeks – use only the whiteish parts, wash thoroughly and slice thinly
Juice of 1/2 a lime
Zest of 1/2 a lime
A few drops of Yuzu juice
2 tbsp. vegetable broth
Place the seasoned olive oil in a skillet and when oil is sizzling add the ginger, turn the heat down and cook for a minute or so until you can smell the ginger.
Add sprouts and cook until they are nicely browned. This will take 10 minutes or so. Turning them over frequently.
Add leeks, lime zest, lime juice, yuzu juice and vegetable broth and cook until leeks are softish – 3 to 5 minutes.
Fennel, Orange and Olive Salad with an Orange Yuzu Dressing (serves 4)
A wonderfully light salad – orange and olives go well together as they balance each other. The dressing is tangy as the added yuzu sauce is a little tart. I imagine Yuzu Sauce is available in Japanese or Asian food stores but I ordered mine online as I didn’t have an Asian food store close to me. It can be used in desserts too. You can google it to see what it is all about.
I have been impressed by the book ‘It Was Me All Along’ by Andie Mitchell. It is the story of an obese young woman who knew she had to lose weight but it took her quite a while and quite a bit more weight gain before she could muster any kind of willpower to turn the situation around. Changing the kind of food she ate and portion size was important but she really was influenced by a semester abroad in Italy. She loved the food and tried everything but she managed to control her binge eating and to savor every mouthful and to take time over a meal. She lived near a food and flower market and taught herself to cook re-creating the local dishes she had tried. A very inspiring book.
I find that when I cook I get the same kind of pleasure – from creating the dish with care, to choosing interesting ingredients and often trying to replicate some dish I have tried and loved.
1 x head of fennel – sliced and chopped
1 large orange – cut into segments and chopped
8 pitted black olives – finely chopped
1 slice of red onion – finely chopped
Place all of these ingredients in a bowl and drizzle dressing over.
Juice of 1/2 a large orange
1 teasp. Yuzu juice
2 tbsp. extra virgin olive oil
Mix all together and drizzle over the salad. There will be more than enough dressing so save the rest for another salad.