Roasted Brussels Sprouts with Panko and Cheese

1-IMG_1843

Does anybody here brussels sprouts? Hands up for me because it taste bitter and hard like rock, traditionally the right way to cook this vegetable was to boil it but this will only make me hate this vegetable even more! After some research, I’ve find that by adding little bit of vinegar and roast it with panko (Japanese bread crumb) and cheese actually made me fall in love with this vegetable. The high heat from the oven not only can soften the vegetable but also caramelised and brings out the sweet flavour. Brussels sprouts are so much better than you think, give this a try!

 

Ingredients:

approx. 400g Brussels sprouts

5 slices of bacon, cut in small pieces

2 medium size tomato, chopped in medium pieces

4 button mushroom, sliced

handful of sugar peas, cut the tips

few stalk of rosemary

4 tbsp olive oil

2 garlic cloves, minced

2 tbsp balsamic vinegar

4 tbsp chicken stock

1/2 cup Panko (Japanese bread crumbs)

1/2 cup shredded Parmesan cheese

salt and pepper to taste

 

Directions:

1) Pre-heat oven to 200°C. In a large baking tray, toss brussels sprouts, tomato, bacon with garlic, rosemary and olive oil.

2) Spread vegetables in a single layer in a large baking dish, at least 2 inches high. Roast for 15 minutes then add in the mushroom and sugar peas and roast for another 10 mins.

3) Stir in balsamic vinegar and chicken stock, sprinkle with panko and cheese, return to oven for 5 minutes, remove from oven and season with salt and pepper to taste.

 

IMG_1833

IMG_1838

IMG_1841

IMG_1842

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

ThankYouComeAgainSign_thumb2

Advertisements

Roasted Pumpkin Salad with walnuts

 

DSC01273

A fresh and crunchy salad doesn’t always have to be on the side, it can be the star of its own meal. In this hot summer if you don’t feel like cooking and sweating yourself too much in the kitchen, you can try making this simple yet yummy salad. Roasted pumpkin, baby spinach leaves and toasted walnuts are drizzled with a sweet balsamic and honey dressing.

Ingredients:

1.2 kg pumpkin (we use butternut) 
1 tbsp olive oil  
salt and pepper, to taste 
2 medium garlic cloves, unpeeled     
2 tbsp balsamic vinegar   
2 tbsp olive oil  
1 tbsp honey
 
100g baby spinach leaves ( get ready to eat pack from supermarket)

1/2 cup of toasted walnuts pieces  (I bought Lucky brand crumbed walnuts)
3 rashers of bacon, chopped
 

Directions:
1) Preheat oven to 220C. Move the oven rack to the middle shelf position.

2) Cut pumpkin into slices about 2cm thick and 4cm by 4cm, and remove skin and seeds. Place the pumpkin pieces on the oven tray on a single layer and sprinkle with salt and pepper.

3) Cut a small amount off the end of each garlic clove  (helps prevent from bursting out of its skin when roasting) and put garlic on the tray with the pumpkin. Bake garlic and pumpkin for 20 mins then take the tray out leaving garlic aside. Turn the pumpkin pieces over and return to oven for further 15 – 25 mins until lightly browned and tender when push with a knife. Leave aside to cool until room temperature.

4) To make the dressing – until the garlic is completely cool and easy to handle with hand. squeeze garlic from the skin into a small bowl. Mash the garlic with a fork. Add the olive oil, balsamic vinegar and honey then mix well with a spoon. (taste test and add more of vinegar or honey depends on preference)

5) To toasted walnut, place the walnut on a small pan without adding any oil. Turn the heat on low and agitated the pan every now and then for about 5 mins until you can smell some nutty aroma.

6) To make crispy bacon – Change the oven temperature to 200C, place the bacon on the baking tray line with baking paper. Bake in the oven for 8 mins on one side, then take the baking tray out and turn the bacon over for further 8 mins. Line a few paper towels on a clean plate and place the bacon on top to absorb excessive oil and leave aside to cool completely. Cut into pieces when it is completely cool and it should be crispy at this point.

7) Arrange spinach leaves, pumpkin and bacon on  serving plate, drizzle the dressing and nuts all over and serve immediately.

DSC01265

Place the pumpkin pieces on the oven tray on a single layer and sprinkle with salt and pepper.

DSC01268

make sure the pan is dry and do not add any oil when toasting the nuts

DSC01266

infusing garlic into the salad dressing

DSC01267

super easy but yummy salad dressing – balsamic vinegar, honey and olive oil

DSC01269

20 mins later…

DSC01270

Crispy bacon time, make sure you watch the oven closely as it is easy to burnt, and warn you even when the bacon doesn’t look crispy, it will be when it is completely cool down

DSC01271

Woo hoo

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook

come-again-bw_thumb

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 11 other followers