Let’s face it, the small miniature cabbages we call sprouts are the cause of many a festive menu dilemma. Fortunately, this recipe saves us from past traumas with pan-fried sprouts complemented with chorizo and toasted almonds.
The classic sprout of my youth, large, green, overcooked and smelling vaguely of rotten eggs with a consistency of mush is enough to bring tears to the eyes of any child forced to eat one.
Tried and tested on my family for years, the humble sprout is now enjoyed, even by the grandchildren!
Sprouts with chorizo and almonds
- 500 g Brussels sprouts halved and finely sliced
- 75 g Chorizo sausage chopped
- 50 g Flaked almonds
- 2 cloves Garlic finely chopped
- 1 tbsp Toasted sesame oil
- 2 tbsp Rape seed oil
- Sea salt
- Freshly ground black pepper
- Add 1 tbsp of the rapeseed oil to a frying or saute pan and add the chopped chorizo. Fry gently to release the oils until it starts to crisp up. Remove the chorizo with a slotted spoon and set aside.
- Add the flaked almonds to the flavoured oil and fry gently until they are coloured. Remove the almonds with a slotted spoon and set aside with the chorizo.
- Add the sliced sprouts to the flavoured oil and fry over a medium heat, stirring regularly, until they start to soften, about 5 mins. Sprinkle with a little salt and drizzle over some additional rapeseed oil during cooking as it gets absorbed.
- When the sprouts start to brown at the edges, drizzle over the toasted sesame oil continuing to stir regularly for a further 5 mins.
- Return the cooked almonds and chorizo to the pan and mix well.
- Season with salt and pepper to taste.