oFESTIVE FOODo
STIR-FRIED SPROUTS WITH LEMON AND CHILLI
Toomany sprouts? Try this – just pretend they are fairy cabbages!
2tsp sesame oil 2 chicken breasts sliced into thin strips
SERVES 2
4 shallots thinly sliced 250g Brussels sprouts shredded 1 clove garlic finely diced Half tsp chilli flakes Zest of 1 lemon 1 tbsp soy sauce
CROISSANT BREAD AND BUTTER PUDDING
A decadent use for any leftover croissants.
70g softened butter, for greasing
jf
1 In awok or large frying pan heat the oil till very hot then throwin the chicken strips, stir fry then for 1-2 minutes until brown on all sides.
2 Add the shallots, sprouts, garlic and chilli to the pan and continue to stir fry for 3-5minutes until the sprouts are tender.
3 Stir through the lemon zest and soy sauce and serve.
www.loveyourgreens.co.uk
6–8 croissants, cut into large pieces 50g raisins 300ml double cream 300mlmilk 4 eggs Half tsp ground cinnamon 70g caster sugar
1 Generously butter an ovenproof dish that measures about 20 x 30cm.
2 Arrange a single layer of croissant chunks, slightly overlapping, in the bottomof the dish.
3 Scatter over some of the raisins, place another layer of croissant chunks on top
and scatter over the remaining raisins. Press down gentlywith a fish slice or spatula. 4 Tomake the custard, heat the creamandmilk in a
SERVES 4 TO 6
saucepan until themixture comes almost to the boil. Remove fromthe heat.
5Meanwhile,whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmeringwater, until themixture is thickened and thewhisk or beaters leave a trailwhen lifted. Remove from the heat and beat in the creammixture until well combined.
6 Pour two-thirds of the custard over the croissants and leave to stand for about
30minutes or until they have soaked up all the liquid. Preheat the oven to 180C/350F/gas 4. 7 Pour the remaining custard over the soaked croissants and press down firmlywith a fish slice or spatula so that the custard reaches halfway up the croissants. 8. Place the dish in a roasting pan and pour in enoughwater to come a third of theway up the side of the dish. Bake for 30–35minutes until the custard is just set and the top is golden brown. Serve immediately.
Kevin Dundon’sModern Irish Food, publisher: Mitchell Beazley
38 | THE WEST COUNTRY FOODLOVER
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