Stuffing anything generally brings an element of complexity into any recipe and this one is no exception. It's not difficult, nor particularly time consuming, but it would not be fair to lable it a simple recipe. It's one for those days when you feel like jumping about the kitchen like a demented TV chef. We all have them. I was even thinking of getting a white hat and an apron.
I've already posted a pancake recipe separately, so that's what we'll refer to here. It's a general egg-free recipe that works well with vegan and dairy milks. You can use whatever kind you like, but I used coconut milk in my original recipe, though I can't say that the taste of the coconut was particularly apparent in the final product. Aim to make six to eight pancakes.
This is the third Brussels sprouts recipe I've posted on my site. Who'd have guessed the bitter-tasting knobbly little green lumps could be so versatile? And I used to hate them as a kid. I used to hate beer, too....
As usual, when I start with spices, I add a wee bit of this and a wee bit of that until the ingredient list becomes long and scary. Do feel free to completely disregard the list of spices I suggest and use your own. It will work out fine.
This will serve three or four people.
400-500g of Brussels sprouts
1 onion
2 or 3 tomatoes
1 sweet red pepper
A clove of garlic
A piece of root ginger (or some powdered dry ginger)
A teaspoon of mustard seed
A teaspoon of coriander seed
Red chilli powder
to taste
A pinch of cinnamon
Salt
Oil
If using fresh sprouts, give them a wash and a trim. Frozen ones don't need anything. If you make up the pancake batter before doing everything else, you should be able to make the pancakes while doing the sprouts and maybe preparing the tomatoes, onion, garlic and pepper for the later stages.
Bring some salted water to the boil in a small pan and drop the sprouts in. After the water comes back to the boil, turn the heat down a little and cook for about four or five minutes . Drain and set the sprouts aside until the pancakes are ready.
When you've made enough pancakes for everybody, give the pan a rinse then heat it again and add a little oil. Fry chopped onion with mustard seed until the onion is transparent, then add the ginger (chopped or powder), chopped garlic and chilli. Stir it about and fry for thirty seconds then add the sprouts. Smash them up a bit and that's you're stuffing ready. Transfer it to a bowl and give the pan a rinse before you go on to stuffing the pancakes.
If you want to heat the final dish up in the oven, now's the time to switch it on.
Heat the pan again and add a little oil. Fry finely chopped red pepper for a couple of minutes, then add chopped tomatoes, salt, crushed coriander seed and cinnamon. Reduce the heat and cover the pan.
Put about a heaped tablespoon of sprout mix into each pancake and roll them up, tucking in the edges after the first fold-over. Arrange the pancakes on a serving plate and spoon the sauce evenly over the top.
Heat the dish up a bit before serving by putting in a hot oven for seven or eight minutes or in a micro-wave for about five minutes.