Our Recipes

Darren Robertson’s Brussels Sprouts

5 prep.

15 cooking

Serves 4

Gluten Free

Ingredients

  • 500g sprouts
  • 1 clove garlic (grated)
  • 1 lemon
  • 5 slices of pancetta or bacon (lardons)
  • 2 tbsp olive oil
  • 80g butter
  • 4 tbsp Maple syrup
  • 1 tbsp white miso
  • Salt & pepper
  • Handful of herbs (mint & parsley)

5 prep.

15 cooking

Serves 4

Method

Trim the end of the sprouts (if they look like they need it) then cut in half, pop the sprouts in a pot, cover with water & add salt. Bring to a boil & cook for 3 minutes (longer if they’re huge), drain properly & season with olive oil, salt & pepper Fry off the pancetta until crispy, remove & set aside. Add half the butter to the fat, once foaming, add the sprouts (use a big enough pan so they’re not on top of one another) Fry till golden, they really want some colour! Note: Take care when adding the sprouts to a hot pan, make sure they’re well drained, pouring water into a hot pan won’t do the eyebrows any favours…. Flip over, colour the outer sprout then move to side of the pan (or a bowl) Foam the rest of the butter, cook the garlic until a light brown, add the miso, maple, a little zest & juice. Toss the sprouts through this salty sweet action, whack in some herbs & serve up in a big bowl…Pretty epic... FOR THE FULL RECIPE: WATCH HERE
Ingredients
Method

Ingredients

  • 500g sprouts
  • 1 clove garlic (grated)
  • 1 lemon
  • 5 slices of pancetta or bacon (lardons)
  • 2 tbsp olive oil
  • 80g butter
  • 4 tbsp Maple syrup
  • 1 tbsp white miso
  • Salt & pepper
  • Handful of herbs (mint & parsley)

Method

Trim the end of the sprouts (if they look like they need it) then cut in half, pop the sprouts in a pot, cover with water & add salt. Bring to a boil & cook for 3 minutes (longer if they’re huge), drain properly & season with olive oil, salt & pepper Fry off the pancetta until crispy, remove & set aside. Add half the butter to the fat, once foaming, add the sprouts (use a big enough pan so they’re not on top of one another) Fry till golden, they really want some colour! Note: Take care when adding the sprouts to a hot pan, make sure they’re well drained, pouring water into a hot pan won’t do the eyebrows any favours…. Flip over, colour the outer sprout then move to side of the pan (or a bowl) Foam the rest of the butter, cook the garlic until a light brown, add the miso, maple, a little zest & juice. Toss the sprouts through this salty sweet action, whack in some herbs & serve up in a big bowl…Pretty epic... FOR THE FULL RECIPE: WATCH HERE Three Blue Ducks, Byron Bay
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