MINI SERIES : FESTIVE RECIPES BY KALI

BRUSSELS SPROUTS WITH BUTTERBEAN AIOLI, PANGRATTATO

Pan-fried Brussels sprouts on a bed of butterbean aioli, topped with pangrattato and a fresh herb salad.

This is more than just a bowl of sprouts, with a rich garlicky bean aioli, crunchy breadcrumbs, and a drizzle of EVOO, it’s rich and almost decadent and would work as a standalone meal. There are a few steps, but it’s worth it! Most can be prepared in advance just leaving the sprouts to cook when you’re ready to serve.  If you do want to simplify, the dish is adaptable, you can leave out the butterbean aioli and it will still be delicious. 

As always, I love plenty of herbs, their brightness, balances the richness beautifully, and the pangrattato adds a lovely texture. I like to do a mix of breadcrumbs and pumpkin seeds here for extra flavour and nutrients.  

I finished this with a good drizzle of Small Batch Tuscan EVOO, a really special oil, peppery and intense, which works beautifully here with the rich creaminess of this dish. 

I recommend reading the notes at the bottom before starting the recipe. 

serves 4 as a side 

Ingredients :

Brussels Sprouts

350g Brussels sprouts, trimmed and halved 

2 tbsp extra virgin olive oil, extra to finish 

10 confit garlic cloves 

Salt 

Confit Garlic

2 bulbs whole garlic cloves, peeled 

3 fresh bay leaves 

2 peels of lemon skin

extra virgin olive oil, 220g, or enough to cover the garlic

Butterbean Purée

250g cooked butterbeans

40g confit garlic

40g confit garlic oil 

15g / ½ lemon juice 

¼ teaspoon ground white pepper 

Salt to taste 

30g water/ butterbean stock or enough to blend to a smooth puree

Pumpkin Seed Pangrattato 

50g raw pumpkin seeds

150g bread 

1 tbsp extra virgin olive oil 

Zest half lemon 

Pinch salt 

Herb Salad

30g whole parsley and dill, picked 

1 red chilli, deseeded and finely sliced 

Squeeze of lemon 

The Method:

For the confit garlic oil 

Peel the garlic cloves and place in a small pan that fits them snuggly, with bay leaves and lemon peel.  Cover with olive oil and gently simmer on the smallest hob at the lowest heat for about 40 minutes, until the garlic is golden and very tender. Use a heat diffuser if you have one to maintain the low temperature.

Pumpkin Seed Pangrattato 

Heat a large dry frying pan on medium heat, add the pumpkin seeds and toast, toasting occasionally until they start to pop, this should take a few minutes.. Set aside to cool.

Blitz the bread in a food processor to create a rough crumb. Place the frying pan back on the heat, add 2 tbsp olive oil, add the breadcrumbs and toast over for about 5 minutes until golden and crispy.

Pulse the cooled pumpkin seeds in the food processor until you have a rough crumb. Mix this with the breadcrumbs and lemon zest. Set aside to use now or store in an airtight container for up to a week.

Make the Butterbean Purée

To make the puree, simply blend all purée ingredients until smooth, adding just enough water to achieve a creamy consistency. Season with salt to taste.

Prepare the Herb Salad

In a small bowl, mix the herbs and red chilli. Dress with a squeeze of lemon and toss lightly.

Cook the Brussels Sprouts.

Heat a large frying pan over medium-high heat. Add 1 tbsp olive oil and then the Brussels sprouts, with a splash of water - a couple of tablespoons. Cook for 5 minutes until the sprouts have a nice colour on the outside but still have bite.

To Plate,  spread the butterbean purée over the base of your plate, top with the sprouts, a good drizzle of [Small Batch Tuscan] extra virgin olive oil, sprinkle over the pangrattato and finish with the herb salad on top.

Serve immediately and enjoy. 

NOTES : 

This recipe makes more confit garlic than you'll need, but it's such a versatile ingredient that I highly recommend making the full amount—or even more! It keeps well in the fridge and can be used to elevate dishes like roasted vegetables, spread on toast, or add to dips, it gives mellower garlic flavour compared to raw.

Garlic peeling tip: Trim the ends of the garlic cloves, place them in a heatproof bowl, and cover with boiling water. Let sit for a couple of minutes, then drain. The skins should slip off easily.

If using pre-cooked beans, note that some may already be well-salted. Hold off on seasoning until you've blended everything, as additional salt may not be necessary.

SQUASH,  HAZELNUT CREAM, DATES & CRISPY SAGE 

This is such a lovely way to serve squash. Squash, sage and hazelnut are nothing new but a classic combination for a reason.

What makes this dish a little different is the hazelnut cream and chopped dates which add an extra creaminess and surprise sweet bites that pair so well with the sweetness from the squash and hazelnut. 

A note on squash - winter squash can vary in size quite significantly, I used half of a Crown Prince, I love the dense, meaty texture, but you can use another - my favourites are red kuri, kabocha or delica, I like the keep the skin on mine, in most varieties, it’s edible, it looks great on the plate and is high in nutrients. 

I finished mine with a good drizzle of Citziens of Soil Small Batch Tuscan EVOO, a really special olive oil. intense and peppery, it works beautifully with the richness of the hazelnut and squash.

Serves 4-6 as a side

1/2 - 1 winter squash - about 800g 

10g sage - picked  

40g roasted hazelnut

4 dates, pitted and diced  

Hazelnut Cream 

150g roasted hazelnut

230g water 

40g olive oil 

½  tsp salt 

1 tsp coconut sugar 

2 tsp dried onion 

1.5 tbsp white balsamic vinegar 

10g white miso

Preheat the oven to 200°C. If you need to roast hazelnuts, place them in the oven while it heats, but only set the temperature to 165°C initially. Roast for about 15 minutes, or until they turn a deep golden colour. Once done, set the hazelnuts aside to cool and increase the oven temperature to 200°C.

Cut the squash into quarters, then slice each quarter into thick slices, about 1 inch thick. Rub the slices with oil and salt, then place them on a parchment-lined baking tray. Roast for 20–25 minutes. Roasting time may vary depending on the type of squash—use a skewer or sharp knife to test doneness; it should slide in easily.

While the squash is roasting, prepare the rest of your ingredients.

For the crispy sage: Heat olive oil in a small frying pan over medium heat. Add the sage leaves in a single layer and fry for 2 minutes, or until crisp. Transfer to a plate lined with kitchen paper.

Pit and dice the dates, and roughly chop the roasted hazelnuts.

To make the hazelnut cream, blend all the ingredients in a blender until very smooth.

When the squash is ready, you’re ready to plate.. Spread the hazelnut cream over your serving plate, and top with the roasted squash, hazelnuts, and dates. Finish with a good drizzle of EVOO and the crispy sage.