THE GLUTTON’S TREATY OF BRUSSELS SPROUTS

Treaty of Brussels Sprouts Pizza

This month’s recipe is a union of ingredients will knock your block off; turkey’s even got involved. Okay, okay, I hear the murmurs of dissent: sprouts with turkey? Haven’t we just done that?! And done that several times over?! To those people I’d say: yes, yes we have. But have we had them on a pizza?! Hmmm?

Inspired by Voodoo Ray’s seasonal Jingle Balls pizza, I’ve created a tip top treat. It’s got sprouts with bacon, turkey meatballs and a cracking cranberry drizzle from Better Homes and Gardens. Things look decidedly festive. By sticking them on a pizza, thus camouflaging them just enough, I’m hoping we can reclaim this glorious triumvirate from the clutches of Christmas.

It’s got quite a few component parts but these can be made up to two days in advance.


Ingredients:

Serves: 4 (well, depends on how much you like pizza really…)

The Sprouty Bit

400g sprouts (washed, trimmed and shredded)

5 rashers of streaky bacon

1 red onion

3 cloves of garlic (grated or finely crushed)

Juice of ¼ of a lemon

Dash of white wine

Salt and pepper

The Saucy Bit

Chopped tomatoes (2x400ml)

1 large onion

5 cloves of garlic

1 tbsp tomato puree

1 tsp Marmite

2 bay leaves

Dried oregano

Dash of red wine (optional)

Salt and pepper

The Turkey Bit

500g turkey mince

2 heaped tsp ground cumin (estimate)

2 heaped tsp ground coriander (estimate)

Salt and pepper

The Cranberry Bit

3 cups cranberry juice

1/3 balsamic vinegar

Dried cranberries

Other Bits!

2 packets of pizza base mix (feel free to make your own)

2 mushrooms (sliced)

Cheddar (grated – as much or as little as you like)


Method

The Sprouty Bit

Melt some ghee (butter or oil will do) in a pan over a low heat. Add the red onion to a pan and cook until translucent. Throw in the garlic and cook for a further minute before adding the sprouts, then white wine and lemon juice. Cook for a further 10-15 minutes.

In a separate pan, fry the bacon. Add to the sprout mix. Season to taste and set aside.

The Saucy Bit

Fry the onion with one frond of star anise (one arm of the star) in a saucepan over a low heat. Again I used ghee but feel free to use butter or oil. The star anise adds a slight fragrance to onion which helps to bring out its beefiness.

Add garlic and cook for 30 seconds before adding the chopped tomatoes. Add the rest of the ingredients and cook out to thicken. I left mine on a low heat for about 45 minutes. Remove bay leaves.

Season to taste before blending to a nice smooth sauce. Set aside. This creates a lot more sauce than what you’ll need but any extra can be used as a pasta sauce or frozen for later.

The Turkey Bit

Add the ingredients to a mixing bowl and work together. Try to ensure the seasoning is worked through without overworking the meat.

Tear off a little of the meat (make a small patty) and fry. Give it a taste and adjust the seasoning if necessary. Repeat until you’re happy with the seasoning.

Shape into balls using roughly a heaped teaspoon for each. Fry the meatballs until golden all over. Set aside.

The Cranberry Bit

Add the cranberry and balsamic vinegar to a saucepan and bring to the boil. Immediately turn the heat down and simmer for about 35 minutes, or until the mixture has reduced to about a third.

Add the cranberries and simmer for a further ten minutes. Allow to cool. Set aside.

The Bringing it Together Bit

Make, rise and roll the pizza dough. I used a store bought mix to save on time but homemade dough would be preferable. I used two packets, making two round pizzas of roughly 12 inches. If your oven is big enough you could always make one big pizza!

Spread the tomato sauce on the base, working out from the centre and making sure to leave a crust. Top with cheese, then a good layer of the sprout mixture and the turkey. I sliced the meatballs in half to help them stay on the pizza. Drizzle with the cranberry sauce and brush the crust with a little olive oil. Place in a hot, pre-heated oven (about 200C) and cook for about fifteen minutes or until done.

Enjoy on its own or with a nice side salad.

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