Taste and serve immediately in a hot serving dish.ĭarina Allen, A Simply Delicious Christmas (Gills and McMillan) Sprouts with lentils and herbs Roll the sprouts gently in the butter and season with salt and lots of freshly ground pepper. If you are not serving the sprouts immediately, refresh them now under cold water, then, just before serving, drop them into boiling salted water for a few seconds to heat through.Ģ To serve, melt a little butter or heat some extra virgin olive oil in a saucepan. Toss in the sprouts, cover for 1 minute, until the water returns to the boil, then uncover and continue to cook for 3-6 minutes (depending on size), until the sprouts are cooked through, but still have a slight bite. These sprouts are dressed with a humble helping of either butter or olive oil, then seasoned judiciously.Ĥ50g medium-sized brussels sprouts, outer leaves removed, cut in half lengthwaysġ Put the water and salt in a saucepan (it’s really important to add enough salt) and bring to a fast, rolling boil. Oliver Rowe, .uk Best brussels sprouts ever Season with fine salt.ĥ While the sprouts are resting, wash and chop the parsley, arrange the sprouts on a big plate, drizzle with the goat’s cheese dressing and sprinkle with chilli flakes and the parsley. Season with salt to taste – fried food takes a lot of seasoning, so make sure that the flavours come through really well.ģ Deep-fry the brussels sprouts at about 165-170C/330-340F, until the outside few layers of leaves are going golden brown, but the inside is still green.Ĥ Drain and tip on to kitchen roll and leave, preferably in a warm place, for a minute or two. Add milk until a thick drizzling consistency is achieved. Then score both ends, from the top to almost halfway down.Ģ Mash or blitz the goat’s cheese with the olive oil and mustard. Black chilli flakes are sweet and not excessively spicy, but can be tricky to find – use red chilli flakes if you can’t find any.ģ0-35 sprouts, bases trimmed, outer leaves removedīlack chilli flakes, or red chilli flakesġ If your sprouts need washing, pat them with kitchen paper, making sure they are really dry. Olia Hercules, Deep-fried sprouts with goat’s cheese and black chilli flakesĪ good deep-fried sprout is a thing of beauty (shallow frying or roasting will work too, but for optimum crispiness deep frying is best). Taste and adjust the flavours, by adding more vinegar or sugar to achieve the perfect sweet and sour balance.Ĥ Mix the vegetables on a platter and spoon the sauce on top. Toss the sprouts in a little oil and griddle them cut side-down until char marks appear.ģ Blitz all of the aji dressing ingredients in a food processor with some salt. Toss the carrots, parsnips and squash in the oil, season generously, then roast for 30-40 minutes or until well caramelised.Ģ Heat a griddle pan to high. 2 fresh jalapeno chillies, roughly choppedġ Preheat the oven to 200C/400F/gas mark 6.
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