Crispy Brussels Sprouts
Courtesy of Chef Cameron Hornby from Promenade Brasserie
Maple syrup and lemon lift the Brussels sprouts’ natural bitterness, while warmly spiced apple chutney makes this humble vegetable worthy of a special occasion. Blanching the sprouts before frying ensures their tenderness.
Ingredients
DIJONAISE
2 egg yolk
1/2 tsp salt
1 Tbsp white wine vinegar
1 clove garlic
1 Tbsp lemon juice
1 cup neutral cooking oil
2/3 cup + 1 Tbsp Dijon mustard
APRICOT CHUTNEY
1/4 cup dried apricots, diced fine
1/4 cup onion, diced fine
1/4 cup sour apple, peel and core removed, diced fine
1 Tbsp golden raisins
2 tsp fresno pepper, minced
2 Tbsp malt vinegar
1 Tbsp orange juice
2 Tbsp brown sugar
coriander to taste
cumin to taste
nutmeg to taste
turmeric to taste
salt and pepper to taste
CRISPY BRUSSELS SPROUTS
1 1/2 cups blanched Brussels sprouts
2 Tbsp diced crispy bacon
2 Tbsp Dijonaise
2 Tbsp pickled onion
1 Tbsp Parmesan cheese, finely shaved (microplaned)
1/4 cup apricot chutney
1 Tbsp chopped almond
2 Tbsp maple syrup
1 Tbsp fresh lemon juice
Method
DIJONAISE
1. Reserve 2/3 cup of the Dijon and in a separate container the neutral cooking oil.
2. Add remaining ingredients to a food processor or tall container fitting an immersion blender.
3. With the processor on, add the reserved oil in increments, slowly allowing it to emulsify and avoid breaking.
4. Continue adding oil until a rich thick mayonnaise forms. Taste and season as needed. Using a whisk or rubber spatula mix in the reserved mustard until homogeneous.
APRICOT CHUTNEY
1. Over medium heat, add apricots, onion, apple, raisins and pepper to a sauce pan with the vinegar and orange juice.
2. Simmer for 10 minutes until apricot and raisins plump, and vinegar mellows. Add the remaining ingredients and continue to cook until sugar softens and a rich thick chutney forms. Adjust seasoning to taste.
CRISPY BRUSSELS SPROUTS
1. Preheat oil in deep fryer to 350, or preheat your air fryer to hottest setting for 5 minutes. If using an air fryer, lightly toss the Brussels sprouts in a neutral oil.
2. Fry the sprouts roughly 1 minute or until crispy and hot throughout or 5-7 minutes in the air fryer
3. Remove from heat and toss in lemon juice and salt and transfer to a serving dish to garnish.
4. Sprinkle bacon and pickled onion on top of the sprouts; generously drizzle with the maple syrup. with a fine tipped bottle; add dots of the dijonaise; Top with Parmesan cheese.
5. Add dollop of apricot chutney in the center of the sprouts. Finally sprinkle chopped almonds across the plate. Sprinkle with finishing salt.
Yield 1 serving