You've been cooking Brussels sprouts wrong as Tom Kerridge shares 'amazing' recipe
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Chef Tom Kerridge's unique Brussels sprouts recipe could convert haters of the divisive Christmas dinner item.. Despite often being neglected during the holiday period, Tom is convinced that with the right cooking method and carefully selected flavours, perceptions can change.
The game-changer, according to Tom, is wok-frying the sprouts instead of the traditional steaming or boiling, and adding two essential ingredients. "I like to wok fry them with bacon and chestnut, it's amazing," he shared with Reach PLC. In a demonstration with M&S, the 51-year-old chef detailed the steps to his secret recipe.
It starts with frying bacon lardons in olive oil, but he cautions against stirring the bacon too much as it creates steam which could prevent them from crisping up quickly. Once satisfied, he suggests adding two knobs of truffle butter and letting it melt "until that lovely flavour comes through".
For those who prefer a bit more spice, the chef recommends substituting truffle butter for a chilli and lime flavoured one. After deciding on your butter of choice, the next step is to add the Brussels sprouts to the pan and swirl them until they're coated in the flavour.
"I'm [then] going to add in a sprig of rosemary and a splash of water and the lid goes on, and then I'm going to leave that to simmer for a few minutes," he added. For the penultimate step, the chef suggests tossing in chestnuts and cranking up the heat. To finish off, he adds roasted peanuts and a final dollop of your preferred butter.
