a Poet's Recipes

a poet's recipes

This is a lovely side dish, especially for people who might not normally consider Brussels sprouts

Vary amounts according to taste, but roughly
400g Brussels sprouts
2-3 middle rashers of bacon
Small handful of slivered almonds
Trim the ends of the sprouts and halve them before parboiling.
While they are in the water, finely chop middle rashers of bacon and fry in a small amount of oil.
Drain the sprouts and add to the bacon.
Add the almonds, stirring all together.

Hjemmelavet Remoulade is a traditional Danish condiment

3 tablespoons good mayo (or homemade) I use Thomy
1 tablespoon creme fraiche
1 tablespoon finely chopped capers
1 tablespoon finely chopped carrot
1 tablespoon finely chopped cornichons
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon or chervil
1 tablespoon finely chopped spring onion
1 tablespoon lemon juice + rind to taste
1 teaspoon coarse mustard
salt/white pepper/sugar to taste
turmeric to adjust the colour

Mix the whole hogwash* together.
Let stand about 30 min in fridge and it’s ready. I think it improves with a few hours.

*correct translation from recipe a very Danish expression