Brussel Sprouts, Porteno style

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
25ml vinocotto
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.


About Soul Kitchen Blog

Welcome to Soul Kitchen Blog. Sure food ultimately is fuel for the body but made with love is so much more and truly nourishes the soul. As cliche as it sounds, life really is too short to eat bad food and drink bad wine. I have a passion for cooking and a love of good food. I am committed to my quest of searching for fabulous recipes that just so happen to be gluten free. In recent years I discovered that I have intolerance to gluten and whilst its changed my eating habits somewhat, I refuse to allow it to limit my choices to eat well or make those that I cook for feel that they are missing out on anything. My mandate is simple... Feed the body and nourish the soul. I look forward to sharing my journey with you ....
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5 Responses to Brussel Sprouts, Porteno style

  1. Yummy, I haven’t ever had good brussel sprouts! Am going to try your recipe for certain!

  2. ange says:

    That looks & sounds delicious … and as you say, this is a somewhat underrated veg, so well done on showcasing it’s ‘culinary bling’ possibilities !

  3. jillianmckee says:


    I have a quick question about your blog, do you think you could email me?


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