I still haven’t got myself to Porteno, the Argentinian restaurant in Redfern. Specialising in amazing cooked meat using a woodfire oven – it seems everyone that goes there, comes back raving about the Brussel sprouts!
Now, before you press delete and move off this blog page – let me tell you even if you don’t like Brussel sprouts, I’m sure this will be the recipe to change your mind. If you decide to do nothing else, at least give the dressing a go. It is divine.
I have amended the recipe somewhat. For starters I don’t fancy the idea of deep-frying, so have shallowed fried. To keep the health benefits of such a wonderful vegetable, I used coconut oil to fry them. I didn’t have any lentils in the cupboard so used walnuts instead. I actually wouldn’t bother with the lentils as I like the flavour the nuts give. Pine nuts are fabulous too.
Make sure you use vinocotto in the dressing - I wouldn’t substitute for anything else.
The recipe was originally published in Gourmet Traveller and the Porteno boys, Ben and Elvis also made the recipe on Masterchef if you would like to track down the video clip online.
Here’s my healthier version …
500g Brussel sprouts
1 heaped tblspn virgin coconut oil
¼ cup toasted walnuts,chopped (or toasted pinenuts)
1 small handful mint, chopped
sea salt to taste
50ml extra virgin olive oil
2 tsp hot English mustard
1. Prepare the Brussel sprouts by removing the little leaves and slice off the tip where the core is. Slice the sprouts in half.
2. Heat coconut oil in a frypan in medium heat. Add the Brussel sprouts and stir through the coconut oil. I like the turn all the sprouts face down and let them caramelise slightly.
3. Once they have started to turn light golden, continue cooking by stirring regularly. Shallow fry the Brussel sprouts for around 10-15mins until they are flecked with dark brown caramelisation and are tender.
4. Remove from heat, drain briefly.
5. Place sprouts and nuts in a bowl. Mix the dressing in a jar and shake. Stir through dressing, add the mint and salt to taste.
Serves 4 as a side dish.