Trust us – you haven’t tried them quite as good as this...
Trust us – you haven’t tried them quite as good as this...
Our Group Head Training & Development Chef, Kamil, is from Poland – where he says everyone jokes about the amount of cabbage locals eat – so, for him, Brussel sprouts are a little taste of home.
These crispy ones have been cooked in maple syrup; something Kamil tried thanks to our Canadian Head Chef at THE PIG-near Bath. His verdict? The best Brussels sprouts he’s ever had.
Ingredients
Serves 4
- 320g Brussels sprouts, cleaned
- Oil, for deep frying
- Maple syrup
Method
- First, start by peeling the outer leaves of the Brussel Sprouts – the one that naturally lift away from the veg.
Using a sharp knife, Cut the ends of each sprout and score a cross along the stem (this helps them soften whilst cooking). - Fill half a medium-sized saucepan with oil and put it on a medium/high heat. To test if the oil is ready, drop one sprout into the pan – bubbles should rise to the surface quite rapidly.
- Slowly add small handfuls of them to the pan (don’t stand too close – the oil will spit back).
- Once the sprouts start getting a slight gnarly brown colour around the leaves, scoop them out of the oil to drain and place in a bowl.
- Cover the sprouts in a good glug of maple syrup and stir to coat (start with around 2-3 heaped tbsp of syrup and add more to your taste).
- Serve straight away.
For a proper festive supper, dish these Maple Syrup Sprouts with our Honey-glazed Ham Hock recipe.
Watch our Group Development & Training Chef, Kamil, dish up this proper PIG festive feast over on our Christmas YouTube series: PIG Tales.
