Bites of delight
SERVES 4 TIME 45 min LEVEL Easy Recipe and styling by Illanique van Aswegen
FLAVOUR COMBINATIONS
BLUE CHEESE DIP 250ml (1 cup) sour cream 100g blue cheese, crumbled 1 (40g) shallot, halved 30ml (2 tbsp) French mayonnaise 2 garlic cloves, peeled 15ml (1 tbsp) red wine vinegar 15ml (1 tbsp) fresh flat-leaf parsley, chopped salt and freshly ground black pepper, to taste BUFFALO BRUSSELS SPROUTS 60ml (4 tbsp) cake flour 5ml (1 tsp) salt 400g (4 cups) Brussels sprouts, halved lengthways down the core 3 large eggs, whisked 125g panko breadcrumbs sunflower oil, to deep-fry SRIRACHA GLAZE 55g salted butter 60ml (4 tbsp) sriracha hot chilli sauce microherbs, to garnish (optional)
HOW TO DO IT
1 . For the blue cheese dip, place all of the ingredients in a food processor and blitz until smooth. Season to taste and refrigerate until needed. 2 . For the buffalo Brussels sprouts, combine the cake flour and 5ml (1 tsp) salt. Dip each Brussels sprout half into the flour mixture and shake off the excess flour. Dip each one into the whisked eggs and then into the panko breadcrumbs. Heat the sunflower oil to 180°C in a deep-fat fryer or deep pot. Use a sugar thermometer to
check the temperature of the oil if using a pot. Fry the crumbed
Brussels sprouts off in 3 batches, 2-3 minutes per batch, until crisp and golden. Remove and drain on paper towel. 3 . For the sriracha glaze, heat the butter and sriracha sauce over medium heat until melted. Brush the sauce over the Brussels sprouts and serve with blue cheese dip.