Chilli Charred Brussels Sprout Macadamia Cream
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Chilli Charred Brussels Sprout Macadamia Cream
Recipe By Nornie Bero
Ingredients
400 g brussels sprouts
2 tbsp macadamias, crushed
1 tsp ginger, crushed
1 tsp crushed garlic
2 tbsp chilli flakes
pinch lemon aspen salt
6 caperberries, halved
2 shallots
1 tsp bush tomato
extra virgin olive oil
Method
In a small bowl mix ground ginger, crushed garlic, chilli flakes, macadamia and a 3 tbsp of olive oil.
Slice brussels sprouts in half and blanch in a large pot in boiling water for 4 mins, drain and set.
In a frying pan add a good dash of olive oil, fry off shallots and brussel sprouts making sure to give the inner sliced side a good charring for about 3 minutes.
Add 1 tbsp of crushed macadamia, bush tomato, 1 tbsp chilli mix and caperberries. Cook for 2 more minutes and finish with a pinch of lemon aspen salt.
