zoom

    Save to your scrapbook

    Deep-fried sprouts with goats cheese & chilli recipe | Waitrose

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Deep-fried sprouts with goats cheese & chilli recipe | Waitrose

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    400g brussels sprouts, trimmed and halved
    1 lemon, juice
    1 garlic clove, crushed
    3 tbsp clear honey
    1-3 tbsp extra virgin olive oil
    ½ red chilli, finely sliced (plus extra to taste, if liked)
    vegetable oil, for frying
    2 echalion shallots, finely sliced
    150g soft goats’ cheese

    Method

    1. Make sure the sprouts are dry and at room temperature. Peel the outer leaves off the sprouts and set aside the hearts and leaves separately.

    2. In a small bowl, mix together the lemon juice, garlic and honey. Season, then gradually whisk in the olive oil to taste. Stir in the chilli and put to one side.

    3. Heat a deep-fat fryer, or 2-3cm vegetable oil in a deep pan, to 170˚C (a cube of bread will sizzle and rise quickly to the surface). Add ½ the sprout hearts and cook for 3-4 minutes, until golden brown. Remove and drain on kitchen paper. Repeat with the remaining hearts. Sprinkle with salt and leave to rest.

    4. Throw the sprout leaves and sliced shallots into the oil and cook for another minute or so, until just starting to brown. Scoop out and drain on kitchen paper.

    5. Toss the sprouts and shallots with ½ the dressing. Spoon onto plates and top with the goats’ cheese and remaining dressing. Serve while still warm. LH 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue

    Comments

    Average user rating

    2 stars

    Glossary