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maltatoday, WEDNESDAY, 9 DECEMBER 2015 14 Food Christmas is coming – Brussels sprouts on Gourmet Today TV December marks the beginning of the festive season and on Gourmet Today, things have got a little bit Christmassy. Sean Gravina uses an ingredient commonly associated with Christmas, the Brussels sprout, though not loved by everyone. He makes some interesting recipes that will make even the most critical eater fond of these tiny little cabbages. Don't miss Gourmet Today TV, every Friday at 18:15. Pasta with duck sausage and Brussels sprouts Serves 6 Ingredients • 600g Galletti De Cecco • 450g duck legs, diced and minced • 115g pork fat, diced and minced • Salt and pepper • ¼ cup red wine • 3 large garlic cloves, 1 minced, 2 thinly sliced • Freshly grated nutmeg • 3 tbsp olive oil • 1 onion, diced • 10 fresh sage leaves, thinly sliced • ½ cup Marsala or sherry • 2 cups Brussles sprouts (about 16 sprouts), shaved (ideally on a mandolin) • ¾ cup chicken stock • Parmigiano for grating Method 1. Ask you butcher to process the duck and pork fat for you through a mincer twice. 2. Place the meat in a stand mixer together with the salt, minced garlic and a pinch of nutmeg. 3. Fit the paddle attachment and mix on low until all the ingredients are all incorporated 4. Place the mix in a bowl and cover with cling film. Place in the fridge for at least 2 hours. 5. When ready to prepare the dish remove the bowl from the fridge and bring to room temperature 6. Fill a large pot with water and bring to the boil. Salt it liberally. 7. Heat a wide sauté pan, add some olive oil and once the oil is very hot add the sausage mix and cook, breaking it up with a wooden spoon until browned, about 7 mins. 8. Add onions and sliced garlic and cook until soft. 9. Add the sage and Marsala and use the wooden spoon to remove the sticky bits at the bottom. Cook until the Marsala almost evaporates. 10. Add the Brussels sprouts and season. 11. Stir in ½ cup of the stock and cover with a lid and cook until sprouts are softened about 4-5mins, adding more stock if needed. 12. Cook the pasta until al dente, drain the pasta and add the sauce together with some of the pasta water. 13. Toss then grate some Parmigiano and toss some more, adding some more liquid to keep if the mixture looks dry. 14. Serve in a bowl with freshly ground pepper. This recipe first appeared on Gourmet Today TV, aired on TVM on 4 December, 2015. Serves 2 Ingredients • 100g split peas, soaked • ½ onion, left in one piece • 1 small stick of celery • 1 bay leaf • 1 sprig of fresh thyme • 350-500ml chicken stock • Salt and pepper • 4 rashers smoked, streaky bacon, cut into lardons • 2 slices of sourdough bread, diced • Olive oil • 4 fresh mackerel fillets, pin boned (sea bass will also do) • 6 fresh mint leaves, roughly chopped • 2 handfuls pea shoots Sherry dressing • 2 tbsp olive oil • 2 tbsp sherry vinegar Method 1. Drain the soaked peas. Give them a good rinse and add them to a sauce pan together with the onion, celery, bay leaf, thyme and enough chicken stock to cover. 2. Season with salt and pepper, bring to the boil, lower the heat and simmer for 45-50mins adding more chicken stock if needed. 3. Cook the bacon in a dry pan on a medium heat and cook to release the fat. 4. Once the bacon starts getting some colour, add the diced bread and let it fry in the bacon fat until it becomes crunchy. 5. When ready to serve heat a non- stick pan and add olive oil. 6. Season the fish on both sides and drizzle a few drops of olive oil on the skin. 7. Place the fish skin side down and cook for 4 mins. Once the skin crisps, turn off the heat and turn the fish on its flesh for about 20 seconds. 8. Remove from the pan and place on kitchen towel to absorb excess oil. 9. Fold the mint into the split peas and place on the serving plate. 10. Place the fish on top, then a spoonful of the bacon and bread mix. 11. Whisk the olive oil and sherry vinegar together and drizzle over the fish. This recipe first appeared on Gourmet Today TV, aired on TVM on 4 December, 2015. Mackerel with split peas, Brussels sprouts, mint and bacon 14 Food Christmas is coming – Brussels