I was reading about Cabbage Tacos with Celeriac and date barbecue sauce by Yotam Ottolenghi. I was very intrigued and wanted to do his recipe. I thought I was reading a story about that dish but found out that I was just reading an ad for the Flavor Cookbook by Yotam Ottolenghi. That recipe is not (as of yet) posted anywhere on the internet. I had some Brussels sprouts that I had to cook so I thought that the sauces and seasonings from the Ottolenghi recipe would be delicious with Brussels sprouts and they are. My GOSH they really are darn scrumptious! I don’t have the Flavor Cookbook (yet….) But I was able to find the ingredients for the Yotam Ottolenghi recipe from an on-line recipe grocery shopping site that I found by accident. I figured out something a little different but close to his recipe so I must give Yotam Ottolenghi some credit for this amazing recipe. My idea of serving size might differ from your idea of serving size.

Ingredients for around 4 servings

1 pound brussels sprouts – cut in half

canola oil to fry Brussels sprouts

sea salt – to taste

ground black pepper to taste

1 teaspoon canola oil

1 shallot fine chopped

2 garlic cloves – ground to paste

1/4 teaspoon red chili flakes

2 ounces balsamic vinegar

1/4 teaspoon smoked paprika

1/2 teaspoon ground cumin

4 ounces dates – chopped

3 Tablespoons black garlic

3 ounces water (maybe a little more)

1/2 cup extra virgin olive oil

2 red chillies – chopped

1 teaspoon ground coriander

2 teaspoons chives – chopped

1/2 cup feta cheese – crumbled or cubed

Directions

Make the black garlic date bbq sauce.

In a fry pan on medium high heat add about a teaspoon of canola oil. When it is hot add the shallot and cook till soft. Then add the garlic, chili flakes, vinegar, smoked paprika, cumin, dates and water. Cook briefly. Take off heat and add the black garlic. Blend this up and add some water to get to the right consistency. Put to the side.

Make the seasoned oil. Blend together the olive oil, red chillies, coriander and chives. Pour this over your crumbled feta cheese and put to the side.

Fry up your Brussels sprouts. Put around a quarter inch of canola oil in your fry pan and put the heat on medium high. When the oil seems hot put the Brussels sprouts into the pan cut side down. Fry them till they have some color on them. Put them on a baking sheet that is lined with paper towels.

Plate it out and serve. Brussels sprouts topped with the seasoned feta cheese and spoon on some black garlic date bbq sauce.

Enjoy!

A Special THANKS!!!! To Yotam Ottolenghi for his recipe for this inspiration.