Asian sprouts – eat your heart out Boulud, these deserve a Michelin star on their own ha ha!!!
Remember when we were kids back in the moment, and usually on Sundays you’d have that “oh shit it’s sprouts” moment.
Well remove the phobias my friends – this is a must try.
I have tested this on many friends covering many countries and so far it has been an absolute hit, in fact with repeat asks of “cook it again please” and “can I have the recipe”. It is a stunner, and again pretty damn simple, as usual.
I made this for Christmas Day party at my mate’s Steve and Pia’s who wanted a vegetable dish. So this was fairly big to feed a few plates. But a good reason to cook it and get a photo so I could post the recipe on the blog.
You will need;
- 5 packets of sprouts – peel off the out later layers to clean them, cut of the stalks and cut a little cross in the bottom of the stalk
- 2-3 chill padi finely sliced – up to you how many as will determine how hot of course
- 2 finely sliced red onions
- 3 packets of bacon bits or lardons
- 3-4 finely chopped garlic cloves
- 2-3 good knobs of Ghee or butter or Goose fat – I used goose fat for extra flavour
- 1 tablespoon soy sauce
- Salt & Pepper
Boil up a big pan of salted water and add in half the sprouts.
Let these go for a good 20-30 minutes, drain them and they will mush up – done, off the heat, set aside.
Take the other sprouts and lightly boil these for 5 minutes or so only – you want these solid. Drain and cut in half. Set aside.
Take your wok and fry up that bacon until it browns and starts to crisp. Add in the Ghee, the halved sprouts, the chilli, the garlic and a wee glug of soy sauce. Fry this off until those sprouts start to brown a little too, then stir in the mushy sprouts and stir fry until warmed.
You have completed the sprout resurrection my friend – dig in, absolutely will blow your mind and hopefully change your attitude to ‘greens’.