Overview
When it comes to eating out, we're spoilt for choice at every turn. Choosing where to eat is a difficult choice relegated to only the most decisive of friends. But, even so, sometimes you want to cook something at home. With that in mind, we annoyed the Porteño team to give us a recipe. So they relented and told us how make their insanely good, crispy brussels sprouts. You can make 'em too!
PORTEÑO'S CRISPY BRUSSELS SPROUTS
Serves eight
2kg brussels sprouts, cut in half
150g lentils
1 bunch of mint
1 bunch of continental parsley
river salt flakes
cottonseed oil (for deep frying)
For dressing
2 tbls hot English mustard
100ml vincotto
200ml EVOO
salt and pepper to taste
Cook lentils in simmering water until tender, drain and set aside. Whisk all ingredients for dressing together. Trim ends and remove outer leaves of Brussels sprouts then cut in half lengthways.
Heat cottonseed oil to 180˚ in a heavy based saucepan. Deep fry brussels sprouts in batches until golden and crispy. When done, drain on paper towel then place in a large bowl. Season with river salt flakes, add dressing, mint, parsley and lentils and toss to coat.
Updated: December 24, 2017. This article was originally published in the lead-up to Taste of Sydney 2016.