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Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Brussels Sprout.

 


See more Recipes from Waitrose


Main Courses


Turkey Saltimbocca With Marsala And Chestnut Sauce and Brussels Sprouts

  • Preparation time:5 minutes
  • Cooking time:5 minutes to 7 minutes

Serves: 2

Ingredients

  • 300g brussels sprouts, ready-prepared
  • 15g sage leaves
  • 2 x 125g turkey breast steaks or fillets
  • 4 slices Parma ham
  • 25g butter
  • 1 tbsp olive oil
  • 100g cooked chestnuts, roughly crumbled
  • 3 tbsp Marsala wine

Method

  1. Boil a pan of water for the sprouts, simmer them for 6 minutes until tender, then drain. Place three sage leaves on each piece of turkey. Wrap two slices of Parma ham around each piece to envelope the sage, and set aside.
  2. Heat the butter and oil in a frying pan over a high heat, then add the wrapped turkey and a few extra sage leaves. Cook for 1–2 minutes on one side, flip over and add the chestnuts, and cook for the same time on the other side until just cooked through.
  3. Place each turkey saltimbocca in the centre of a plate and surround with sprouts and chestnuts. Pour the Marsala wine and 4 tbsp water into the pan and boil for 1 minute. Season with pepper and pour over the saltimbocca.

512203 Domaine Maillard Père and Fils Chorey-lès-Beaune Blanc £19.49

Beautifully fresh ripe appley flavours ,balanced by a creamy texture form the oak ageing and a long finish.


Raw sprout, kale & almond salad

Brussels aren't just for Christmas — and they don't have to be cooked. Try this delicious raw salad with cold cuts on Boxing Day, or with other dishes throughout the winter.

  • Preparation time:15 minutes
  • Cooking time:5 minutes

Serves: 8

Ingredients

150g pack LOVE Life Almonds
500g fresh Brussels sprouts, trimmed
125g kale
Juice 1 lemon
4 tbsp extra virgin olive oil
2 tsp Dijon mustard
1 echalion shallot, finely sliced
50g Pecorino Romano cheese, finely grated
100g pack Moody's Rosary Ash Goat's Cheese (or other soft goat's cheese), crumbled 

Method

1 Warm a frying pan over a low heat. Add the almonds and toast, shaking the pan often, for 5 minutes, until fragrant and just golden. When cool enough to handle, slice roughly lengthways.

2 Using a sharp knife, finely slice the sprouts from top to bottom. Remove any tough stalks from the kale and finely chop the leaves. Tip into a large salad bowl.

3 Mix the lemon juice, oil and Dijon together and season to taste, then add the shallot. Pour over the vegetables and mix well. Sprinkle over the cheeses and almonds and mix briefly again before serving.

880111 Cellier des Dauphins Côteaux des Baronnies £7.49

Coteaux des Baronnies is a delicious blend from Southern Rhône. This wine is bursting with aromas of ripe cherries and redcurrants. Deliciously rich and smooth the summer berry theme continues on the palate. 


Sprout & caraway

stir-fry

1 of your 5 a day

Rich in vitamin C

  • Preparation time:15 minutes
  • Cooking time:15 minutes
  • Total time:30 minutes

Serves: 8

Ingredients

• 2 tbsp rapeseed oil

• 2 onions, halved and thinly sliced

• 4 cloves garlic, finely sliced

• 2 tsp caraway seeds

• 50g butter

• 800g Waitrose Red or Green Brussels Sprouts, halved 

• Grated zest and juice 2 lemons

Method

1. Heat the oil in a large pan or wok. Add the onion and stir-fry for a few minutes until golden, being careful not to let it burn. Add the garlic, caraway seeds and butter and toss together for a minute until the butter has melted. Add the sprouts and cook for about 5 minutes, tossing together continuously.

2. Add the lemon zest and juice and cook for a further 5-7 minutes until tender and juicy but still with some bite. Serve straightaway.

 

604076 Vom Loess Riesling £8.49

TForward and floral in style with aromas of red apples and passion fruit and a touch of minerality. This Riesling is an ideal partner to crisp green salads, white fish dishes especially with creamy sauces, as well as many vegetable dishes. 


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