Tis the season & old mate is at it again with an epic Brussels sprouts recipe featuring miso, maple and lemon.
You will need:
500g sprouts
1 clove garlic (grated)
1 lemon
5 slices of pancetta or bacon (lardons)
2 tbsp olive oil
80g butter
4 tbsp Maple syrup
1 tbsp white miso
Salt & pepper
Handful of herbs (mint & parsley)
How to cook:
Trim the end of the sprouts (if they look like they need it) then cut in half, pop the sprouts in a pot, cover with water & add salt.
Bring to a boil & cook for 3 minutes (longer if they’re huge), drain properly & season with olive oil, salt & pepper
Fry off the pancetta until crispy, remove & set aside.
Add half the butter to the fat, once foaming, add the sprouts (use a big enough pan so they’re not on top of one another)
Fry till golden, they really want some colour!
Note: Take care when adding the sprouts to a hot pan, make sure they’re well drained, pouring water into a hot pan won’t do the eyebrows any favours…
Flip over, colour the outer sprout then move to side of the pan (or a bowl)
Foam the rest of the butter, cook the garlic until a light brown, add the miso, maple, a little zest & juice. Toss the sprouts through this salty sweet action, whack in some herbs & serve up in a big bowl.
