From Brussels sprouts to tinned fish, the internet is on a mission to turn some of our most divisive ingredients into must-try meals.
Once pushed to the side of the plate, these budget-friendly staples are now going viral, reimagined into dishes that are big on flavour and packed with nutrients.
From honey-roasted sprouts to creamy sardine pâté and a rich mushroom chilli, these recipes prove it might be time to rethink the foods you thought you didn’t like.
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The ‘hated’ foods making a comeback in these viral recipes Credit: SunriseMushroom “Mince” Chilli (Chilli Sin Carne)
Serves 4
Ingredients500 g mushrooms, very finely chopped (button/portobello or a mix)1 tbsp extra virgin olive oil1 large onion, finely diced2 cloves garlic, minced1 red capsicum, diced1 medium carrot, finely diced2 tsp ground cumin2 tsp smoked paprika1–2 tsp mild chilli powder (to taste)1 tsp dried oregano2 tbsp tomato paste1 × 400 g tin chopped tomatoes1 × 400 g tin black beans, drained and rinsed½–1 cup chicken stock or water (add as needed)Salt and black pepper to tasteJuice of ½ lime (optional, to finish)Fresh coriander, to serve (optional)MethodHeat olive oil in a large pan over medium heat. Add onion, capsicum and carrot, and cook 5–7 minutes until softened.Add garlic and cook 1 minute, then stir in cumin, smoked paprika, chilli and oregano. Cook 1–2 minutes until fragrant.Add the finely chopped mushrooms. Cook 8–10 minutes, stirring often, until they release their moisture and it mostly evaporates; they should look like “mince”.Stir in tomato paste and cook 1–2 minutes, then add chopped tomatoes, beans and ½ cup stock/water. Bring to a simmer.Reduce the heat and simmer gently 15–20 minutes, adding a splash more stock if it gets too thick. Season with salt, pepper and lime juice to taste.Serve with brown rice or quinoa, avocado, coriander and a dollop of Greek yoghurt.Honey–Balsamic Roasted Brussels Sprouts with Nuts & Goat’s Cheese
Serves 4 as a side
Ingredients500 g Brussels sprouts, trimmed and halved2 tbsp extra virgin olive oilSalt and black pepper
Honey–balsamic glaze
2 tbsp balsamic vinegar2 tbsp honey1 tsp Dijon mustard1 small garlic clove, finely grated or minced (optional)
Topping
¼ cup chopped nuts (walnuts, pecans or almonds)50–70 g soft goat’s cheese (or feta/blue if you prefer), crumbledMethodHeat oven to 200°C (fan 180°C). Line a tray with baking paper.Toss Brussels sprouts with olive oil, salt and pepper. Spread cut‑side down on the tray in a single layer.Roast 20–25 minutes, turning once, until nicely browned and tender.While they roast, whisk together balsamic, honey, Dijon and garlic in a small bowl.Dry‑toast the nuts in a small pan over medium heat for a few minutes until fragrant; set aside.When sprouts are done, transfer to a bowl, pour over the honey–balsamic mix and toss to coat.Tip onto a serving platter and scatter with toasted nuts and crumbled goat’s cheese.