Sprout Doubt Curry

Location:

Clare

You have 500 characters to tell us why you should win Cheffactor:

Well, winning the opportunity to train at Ballymaloe for free would fit nicely into my Quiet Revolution project: Vote with your Stomach! I have a deep reverence for nature and a desire to learn how best to saute, steam, bake, brew, bottle & serve anything that hangs heavy from the trees, hides in hedgerows or grows in polytunnels. This is how i connect with my country and my kin. Life lessons learned in the kitchen at Ballymaloe are no doubt inspirational - I aim to put them into daily practice!

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The humble and much maligned brussel sprout is my dish's main ingredient. Don't doubt their wondrousness! Teamed with cubes of deepfried potato and sauted in ginger, curry, asafoetida, cayene, turmeric, sea salt and black pepper until tender, I then add steamed peas, pan-fried mushrooms and tie it all together with a sour cream base. This i serve with steamed basmati rice. Yes, really - it's a sprout curry, and it's a wonderfully hearty winter dish.