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Squashed Brussels
Ingredients
1 kg
Brussels sprouts
150 g
raw quality chorizo
olive oil
olive oil
100 g
vac-packed chestnuts
2 sprigs
fresh rosemary
1 tablespoon
sherry vinegar
Instructions
1
Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
2
Cook for 8 minutes in a pan of boiling salted water, then drain well.
3
Squeeze the chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.
4
On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in the vac-packed chestnuts, strip in the rosemary leaves and shake about.
5
Tip in the sprouts and toss in the sherry vinegar.
6
Squash and flatten the sprouts with a potato masher so they suck up more flavour.
7
Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.
Notes
Nutrition Facts
(per serving)
Calories:
462 calories
Servings:
4 servings
Carbohydrates:
42 g
Fat:
28 g
Fiber:
8 g
Protein:
13 g
Sugar:
2 g
Meal Effort
Preparation:
10 minutes
Cook:
33 minutes
Total:
43 minutes