Im­press your din­ner party guests with a truly unique flavour com­bi­na­tion while they sip their cham­pagne.

Guru Magazine - - Food -


400g large Brus­sels sprouts,

trimmed 2 tbsp soured cream 100g cooked and peeled chest­nuts 40g ma­ture ched­dar, grated Salt and pep­per Red and yel­low pep­per for dec­o­ra­tion


1. Cook the sprouts in boil­ing salted wa­ter for 2 min­utes.

2. Re­move the sprouts and dip into cold wa­ter.

3. Scoop out the cen­tre of each sprout.

4. Crush the chest­nuts and com­bine with the rest of the in­gre­di­ents, ad­just sea­son­ing to taste.

5. Fill the cen­tre of the sprout with the mix­ture, and dec­o­rate with some of the pep­pers.

Newspapers in English

Newspapers from International

© PressReader. All rights reserved.