Tawfik Shehata has cooked in many different restaurants in Canada and the Caribbean and spent time operating a farm. He has a real, hands-on understanding of the amount of work that goes into getting food to the table and an appreciation for those who work incredibly hard for the food we eat.
“Beer, Brussels Sprouts and Apple Slaw with Crumbled Cheddar is the epitome of simple and fresh food—a quick and delicious dish to showcase the mighty little sprout in all its roughage glory! The arch nemesis of most children, Brussels sprouts have earned a bad rap as being overcooked and gag-worthy. As a chef, I have always been a champion for the underdog, and encourage cooks to see these green nuggets as mini cabbages. We can turn cabbage into delicious slaws, so why wouldn’t we give the same courtesy to the mini-me? So, crack your favourite Ontario craft beer and get slicing!"
In a medium-sized sauce pan, bring beer and sugar to a boil and reduce by half.
Add 3 1/2 tbsp apple cider vinegar and a good pinch of salt, then reduce by half again.
Once reduced, add the sliced shallot. Let cool to room temperature.
When reduced beer is cool, whisk in grainy mustard, remaining apple cider vinegar and olive oil.
Toss with Brussels sprouts and let sit for 20 minutes, tossing occasionally to coat evenly.
Add matchstick-sliced apples and chopped thyme. Toss to combine.
Season with kosher salt and freshly cracked black pepper.
Toss once again, garnish with crumbled Ontario Cheddar and serve. Enjoy!