Deep-fried sprouts with chilli

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Raw sliced sprout salad with ap­ple & blue cheese

SERVES 2 PREP 15 mins NO COOK

Very finely slice 100g Brus­sels sprouts along with 1 peeled, cored green ap­ple and 1 stick of cel­ery, then mix with a hand­ful of finely chopped flat leaf pars­ley. Stir in a hand­ful of toasted flaked al­monds or wal­nuts and break up some gor­gonzola or stil­ton into the mix. Sea­son well. Dress with the juice of

1/2 le­mon and a good glug of olive oil. GOOD TO KNOW fo­late • vit c • 1 of 5-a-day • gluten free PER SERV­ING 327 kcals • fat 26g • sat­u­rates 10g • carbs 9g • sug­ars 8g • fi­bre 4g • pro­tein 13g • salt 0.7g

Sprouty spaghetti SERVES 2 PREP 10 mins COOK 20 mins

Fry 2 finely sliced rash­ers smoked streaky ba­con in a lit­tle olive oil un­til crispy, then re­move from the pan with a slot­ted spoon. Fry 1 sliced shal­lot, a clove of gar­lic and pinch of chilli in the oil for a few mins, then add 50g finely sliced sprouts and cook un­til soft­ened, then add a hand­ful of grated parme­san. Cook 160g spaghetti or lin­guine un­til al dente, then drain, re­serv­ing a mug of the cook­ing wa­ter. Add the spaghetti to the sprout pan with a good slosh of the pasta wa­ter and shake the pan, toss­ing to com­bine. Toss the ba­con bits in, stir through and di­vide be­tween plates with more parme­san grated over.

PER SERV­ING 436 kcals • fat 11g • sat­u­rates 4g • carbs 62g • sug­ars 3g • fi­bre 5g • pro­tein 20g • salt 1.0g

Deep-fried sprouts with chilli SERVES 2 PREP 10 mins COOK 20 mins

Heat 300ml veg oil in a pan un­til a bread­crumb dropped in siz­zles and turns golden-brown in 30 sec­onds. Cut 100g sprouts in half, then deep-fry in batches, al­low­ing the oil to come back to tem­per­a­ture be­tween cook­ing, un­til golden, about 3 mins, then re­move with a slot­ted spoon. Drain on kitchen pa­per and salt, then tip into a warm bowl. Fry 1 sliced shal­lot, 1 sliced red chilli and the pared, sliced zest 1 or­ange for a cou­ple of mins un­til the chilli is shrunken and coloured, then drain and toss with the sprouts. Whisk the juice 1 or­ange with 1 tbsp maple syrup and

1 tbsp fish sauce and dress the sprouts. GOOD TO KNOW vit c • 1 of 5-a-day • gluten free

PER SERV­ING 163 kcals • fat 11g • sat­u­rates 1g • carbs 12g • sug­ars 10g • fi­bre 3g • pro­tein 3g • salt 1.5g

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