Brussels sprouts have enjoyed somewhat of a renaissance in the modern kitchen. Once the feared preserve of Christmas Day lunch, the dexterous green has reappeared as a national favourite alongside cruciferous counterparts such as broccoli and kale. For most people the texture of sprouts is the off-putting part, so shredding and then hashing them up into a…
Tag: Garlic
Spanish Picadillo
If hash is the mishmash pot of the old English colonies, Picadillo is its equivalent across the old Spanish colonies. Adapted to Giniling and Arroz a la Cubana in certain Latin American countries, the dish is a jumble of many everyday items used in Spanish and Latin American kitchens. Like hash, the name comes from…
Hayashi Rice Hash
Hiyashi Rice, or Hayashi Raisu, is a Japanese-style Hashed Beef. Along with Kerei Raisu (curry rice) it is a staple in Japanese households, where families use instant roux blocks to create a thick tomato-based sauce that can blanket a plethora of leftovers. It is thought that Hayashi derives from the English ‘hashed beef’, and although the dishes…
Sausage and Leek Hash
This is a lovely, creamy hash that clears out leftovers from breakfast to dinner. It’s a simple, quick, no-nonsense hash that borrows a lot of taste from the horseradish and Leek combination with lots of chunky meat to complinent. INGREDIENTS From the fridge: Sausages, leeks and a white cheese. From the cupboard: Potatoes and horseradish…
Brimful of Hasha 