Looking for an alternative recipe for traditional sprouts? Cooked with chorizo, sherry vinegar and toasted hazelnuts this is a great way to give this traditional dish a real punch of flavour.
Serves 4
Ingredients:
500g Brussels sprouts, cut in half
100g chorizo
100g toasted hazelnuts, halved
1 tsp sherry vinegar
1 tbsp oil
Method:
Trim the bottom of the sprouts - don’t cut too much off as they will fall apart- and cut them in half. Set aside.
Slice the chorizo about 5mm thick, on an angle.
Pre-heat a pan on a medium heat and add the oil.
Once the pan is hot add the chorizo. Cook in the pan for 2-3 minutes to release the oils and flavours.
Add the sprouts to the pan and cook for a further 5-8 minutes until the sprouts are fully cooked and golden brown on the outside.
Push the sprouts and chorizo to one side of the pan, tip the pan gently and let the juices and oils run to the other side of the pan. Add the sherry vinegar to the juices and oil, mix them together, and toss the sprouts and chorizo in the mixture. Add the toasted hazelnut halves and mix together.
