Crispy Brussels sprouts with lentils and Vincotto dressing

Crispy Brussels Sprouts with lentils and Vincotto dressing

Channel 10: MasterChef.
The chefs from Porteño Boys, NSW, cooked a succulent BBQ spatchcock and a Brussels sprouts side dish with a Vino Cotto dressing.  A clever way to enjoy Brussels sprouts which are now in season (July-September). The simple dressing with vino cotto makes the sprouts shine.

The humble Brussels Sprout is a sweet, very tasty and extremely healthy vegetable and is non deserving of it’s bad reputation. Give this recipe a try and enjoy it as an accompaniment to a roast chicken, grilled quail, grilled pork cutlet or beef dish.

Here is the recipe from Porteño Boys as seen on MasterChef.

Warning: Stand clear of hot oil once sprouts are cooking as the oil will spit.

Serves: 4
Ingredients
150 gm small green lentils
vegetable oil, for frying
2 kg Brussels sprouts, trimmed and halved
1½ cups (loosely packed) mint
salt
Vincotto dressing
200 ml extra-virgin olive oil
100 ml vincotto
2 tbsp hot English mustard
Salt and pepper, to taste

Method

Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil and cook until just tender (15-20 minutes), then drain and set aside. Keep warm.

For vincotto dressing, whisk ingredients in a bowl to combine, season to taste, set aside.

Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Deep-fry Brussels sprouts in batches, stirring occasionally, until crisp and dark golden (4-5 minutes), drain on absorbent paper and transfer to a large bowl.

Place in a serving bowl, the fried Brussels sprouts, lentils, mint and vincotto dressing. Gently toss to coat and serve hot.

Enjoy!

Buy the Vino Cotto you need for this recipe online. Click here.