Sunday Herald Sun - Body and Soul

DUCK-FAT BRUSSELS SPROUTS WITH LEMON AIOLI

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SERVES 6 AS A SIDE

1kg brussels sprouts

150g duck fat

2 tbs thyme leaves

Finely grated zest of 1 lemon

LEMON AIOLI

Finely grated zest and juice

of ½ lemon

½ garlic clove, crushed

1 cup (300g) whole egg mayonnaise

Combine all the aioli ingredient­s in a bowl and refrigerat­e until needed.

Preheat oven to 220°C. Place the brussels sprouts in boiling, salted water for 1-2 minutes until blanched. Drain and refresh under cold, running water. Drain and pat dry.

Place duck fat in a large roasting pan and put in the oven for

15 minutes until melted and hot. Add brussels sprouts to the pan and, using tongs, carefully turn to coat in the duck fat. Scatter with half the thyme 35-40 minutes until crisp.

While the sprouts are roasting, rub and lemon zest together in a bowl to release the oils from the lemon zest.

When ready to serve, spread the aioli across a serving bowl, place the sprouts on top and scatter with the lemon-and-thyme salt to season.

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