You've never had sprouts as good as this. These 'nduja sprouts are a serious upgrade on your bog standard boiled Brussels.
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Serves
6
Brussels Sprout
Garlic Clove
Parsley
Smoked Almond
Nduja
Lemon
Olive Oil
Salt
Black Pepper
Serves
6
Brussels Sprout
Garlic Clove
Parsley
Smoked Almond
Nduja
Lemon
Olive Oil
Salt
Black Pepper
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Step 1.
Bring a large pot of salted water to the boil. Grab a large bowl and fill with cold water and some ice cubes. Tip the sprouts into the boiling water and cook for 3-4 mins, then use a slotted spoon to move the sprouts into the ice water. Once cool, drain and use kitchen paper to make sure they’re dry, then slice in half.
Step 2.
Peel and finely slice the garlic and finely chop the parsley. Roughly chop the smoked almonds.
Step 3.
Add 1 tbsp olive oil to a frying pan set over a medium heat, then add the ’nduja and fry for 1 min. Add the garlic and sizzle for 1 min until just starting to crisp. Tip into a bowl and wipe the pan.
Step 4.
Add 1 tbsp olive oil to the same pan set over a medium heat. Add the sprouts, cut-side down, and leave to sit for 5 mins until the cut side of the sprouts are charred. Squeeze in the lemon juice, add a big pinch of salt and pepper and toss well. Add most of the parsley, then remove the pan from the heat and return the ’nduja and garlic to the pan.
Step 5.
Tip everything into a serving bowl, top with the remaining parsley and smoked almonds, then serve.
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Notes (1)
S
Stacey H.
6 months ago
Made these tonight. Spicy baby! Too spicy for my Mum but I liked.
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