Sam Mannering
The tastiest winter ‘salad’ with simply 5 elements and quarter-hour within the oven.
This can be a beautiful wee concept. The important thing with Brussels sprouts is to not overcook them – you need a little bit of crunch within the center. In the event you can’t discover nduja within the grocery store, take a look on-line at Sabato – they do a improbable one.
BRUSSELS SPROUTS WITH NDUJA AND HAZELNUT
PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
SERVES: 3-4 as a facet
READ MORE:
* Italian pasta bake with sausage, tomato and stracciatella recipe
* Sam Mannering’s celeriac, kūmara and tarragon gratin recipe
* Sam Mannering’s Sri Lankan vattalapam recipe
INGREDIENTS
400g brussels sprouts, washed
Olive oil
2 tbsp nduja
Sea salt and black pepper
Half a lemon – juice and zest
Small handful of toasted hazelnuts, roughly chopped
Methodology
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Preheat the oven to 200C on fan grill. Take away the ends from the brussels sprouts, halve and put aside a minute.
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In an ovenproof pan over a reasonably excessive warmth, add about 2 tbsp of olive oil. Permit it to warmth up earlier than including the nduja. Fry gently for a minute or so till the nduja has melted and damaged down.
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Add the halved sprouts and a beneficiant seasoning of salt and pepper. Toss all the things collectively so the sprouts are properly coated, then proceed to fry for a number of minutes.
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Pop into the oven to shortly grill in order that the sprouts crisp up a bit – however be sure that it doesn’t burn. Give them about 5-8 minutes.
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Take away from the oven and switch to a heat dish. Squeeze over a little bit of lemon juice and add a little bit of zest. Scatter over the hazelnuts and serve instantly.
