Cuisine
17 November 2020
Often overlooked, the brussel sprout is one of my favorite vegetables. I find that the people who don’t like them have never had them cooked properly.
Brussel Sprouts
by Head Chef Steven Paterson
Ingredients
Method
Put a large pot of water on to boil.
Using a small knife, put a small cross into the root of each brussel sprout and peel off any loose or discolored leaves.
Put a good pinch of salt into the boiling water, followed by the brussel sprouts, and cook for a few minutes on a rolling boil (this is to blanch them only, not fully cook).
Once blanched, place them into some ice water to stop the cooking process. When they’re cool, remove from the water and dry off on some kitchen paper.
Cut the brussel sprouts in half before putting them in the fridge. This step can be done a day in advance to save time on the day.
Place the pine nuts into a hot oven to toast slightly until golden brown.
When ready to serve, sauté the bacon on a medium heat until slightly crispy. Turn up the heat and place the halved brussels into the hot pan for five to 10 minutes. Once they have a good bit of color on the outside, add the butter and season with salt and pepper. Finally, add the pine nuts, chives, and the zest of two oranges and serve.
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