Brussel Sprout Salad

Brussel Sprout, Chorizo and Chickpea Salad

Brussel Sprout Salad

I don’t say this often or lightly but I hate brussel sprouts. I always have. Brussel sprouts and squash are the only things I don’t like. In saying that, I’ll still eat them, but I don’t enjoy them. Huh! I showed them!

After discussing brussel sprouts with my husband, I said I didn’t like them, he stopped in his tracks, starred at me and exclaimed that was the first time he has ever heard me say that I didn’t like something. He was shocked at how I could hate something that he had such found memories of eating, coated in butter, cheese or white sauce. I explained that in my family they were served au natural and complimented by their cabbage-like flavours any child it set to love. If something is covered in butter, cheese or white sauce – chances are I am going to enjoy it.

I decided to give brussel sprout another crack. I sat down, pen in hand and created my ‘perfect’ brussel sprout dish – spicy chorizo, sharp parmesan, zesty lemon and nutty chickpeas. drool.  I then decided to invite over some brussel sprout loving friends so they could provide an honest opinion on the dish. I wanted to know if it was good, even if I didn’t like it.

I set out with my shopping list and stumbled upon a delightful discovery in my local Woolworths,  Springbrook Valley Organic Chorizo. Made in NSW, with premium pork, no nasties, no preservatives and 100% delicious! You MUST try it. Once home, I got cracking and whipped up my flavour-loaded brussel sprout ‘salad’… and you know what? I loved it!

Ingredients

  • 750g of McCain Brussel Sprouts
  • 2 Springbrook Valley organic chorizo – sliced into rounds – trust me, you will taste the difference!
  • 1 tin of chickpeas – drained and rinsed
  • 200g of rocket
  • 3 tbs of olive oil
  • 1 lemon
  • 1 tbs of apple cider vinegar
  • 1 tsp of Dijon mustard
  • 1 tsp of honey
  • 1 tsp of crushed garlic
  • Salt and pepper to season
  • Shaved parmesan to serve

Method

  1. Heat 1 tbs of oil in a large pan over a medium heat. Add chorizo and fry, turning for 1 minute or until brown. Add McCain Brussel Sprouts and chickpeas, cover and cook for 5 minutes, stirring occasionally.
  2. Meanwhile, using a vegetable peeler, peel the rind from the lemon, finely slice and reserve. Juice the lemon and reserve. Add the remaining olive oil, mustard, lemon rind, lemon juice, garlic and honey to a small bowl and mix to combine.
  3. Remove brussel sprout mix from heat, season with salt and pepper to taste, toss with fresh rocket leaves and dressing. Place salad in a large serving platter and top with grated parmesan cheese.

Enjoy!

Salmon, Asparagus and Leek Quiche

Honey Cured Salmon, Leek and Asparagus Quiche

Salmon, Asparagus and Leek Quiche

Anyone who knows me they will know that my favourite foods are: salmon, soft cheese, cured meats, whole egg mayonnaise, pasta and dark chocolate. sending myself to an early grave. So you can imagine my utter joy and elation when I opened my inbox to find an email from the lovely team (and I mean A+ customer care) at Huon Aquaculture asking me to take part in a blogger challenge.

After I finished jumping up and down, I gratefully accepted, perused their new Reserve Range of hot smoked products online, selected some delicious treats for them to smoke to order and me sent to me. I must admit, as I live in regional NSW I was mildly fearful that the I wouldn’t be on the delivery route BUT never fear – they deliver Australia wide! The day I placed my order I received a lovely phone call letting me know that my salmon had entered the smoker, the date for dispatch and the date on delivery. I did mention the A+ customer service right!

On the day my salmon arrived (I may or may not have been waiting by the door) I was greeted with a beautiful box, packed with still-frozen ice bricks and brimming with salmon. No fish puns intended. After packing them away in the fridge and admiring my lovely wooden serving board, I cracked open the DELICIOUS and it was seriously good, Reserve Selection Smoked Salmon Gourmet Pate, while I pondered recipes to create.

Ingredients

  • 1 quantity of shortcrust pastry – homemade if you have time or store bought
  • 250g Huon Aquaculture Reserve Selection Hot Smoked Salmon, Honey Cured -skin removed and broken into small chunks
  • 1 bunch of asparagus – ends trimmed
  • 1 leek – green leaves discarded and white part finely sliced into thin rounds
  • 2 tsp of good quality wholegrain mustard
  • 1 bunch of dill
  • 1 tbs of olive oil
  • 1/2 tsp of raw sugar
  • 6 eggs – lightly whisked with a dash of milk – you can add cream instead if you’d prefer
  • Salad greens, lemon wedges and cream cheese to serve

Method

  1. Butter a quiche pan, line with shortcrust pastry, refrigerate for 30 minutes, line with baking paper, add baking beads and bake blind at 180C for 20 minutes, remove baking beads and return to over for a further  10 minutes to brown.
  2. Meanwhile, heat olive oil in a large pan over a medium heat. Add leek and sugar and stir until leek begins to wilt and is translucent. Add the salmon and asparagus and allow to heat through for five minutes.
  3. Remove pastry from oven and allow to sit, coarsely chopped half the bunch of dill and mix into the salmon mix. Spread the wholegrain mustard over the pastry base, top with the salmon mix and cover with egg mix.
  4. Return to oven for 40 minutes or until just set and golden brown. Serve with a side salad of mixed leave + Spanish onion, lemon wedges and a dollop of cream cheese.

Enjoy! #huonsalmon