RECIPE
Brin Pirathapan
Devilled Sprouts
AS SEEN ON Good Food Kitchen
SERVES 10
INGREDIENTS :
• 1kg Brussels sprouts
• 4 tbsp sunflower oil
• Maldon Chilli Sea Salt Flakes
• 1 white onion , sliced
• 1 tbsp garlic and ginger paste
• 10 curry leaves
• 2 tsp Sri Lankan roasted curry powder
• 1 green chilli , sliced ( optional )
1 Preheat the oven to 200C fan . Prepare the sprouts by removing tatty and discoloured outer leaves and cut off any excess hard tip and cut them in half . 2 Pour 2 tbsp oil into a 30cm HexClad pan . Add all sprouts , cut-side down , and fry for approx . 3-5 minutes on a medium-high heat until just charred . Take off the heat , season with chilli sea salt and set aside . 3 Meanwhile , tip the sliced onions into a 30cm HexClad wok with 2 tbsp oil . Cook until coloured , then add the garlic and ginger paste , curry leaves , curry powder and sliced green chilli , if using . Mix well and cook for 1 min . Add a touch of water if needed . 4 Add the charred sprouts to the wok and mix everything well . Pop the whole thing in the oven for around 15 minutes . Serve in a large bowl in the middle of the table .
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