For many, the picture conjured up when thinking about Brussel sprouts is one of soggy green leaves that are boiled to death once a year. The reason for this is at the heart of a sprout. The dense core takes time to cook while the outer leaves actually cook quickly. Our executive chef Paul Macnish shows us how to overcome this and then take sprouts to a whole new level. Even if you don’t like them, still do them Paul’s way so they at least look great on the table this Christmas. But rest assured, you’ll agree they’re delicious.
- Brussel Sprouts
- Olive oil
Introduce a whole other level of flavour to sprouts by chargrilling them. Begin by par-cooking the sprouts in water. Simply cut off the bottom of each sprout and then slice a cross into the core for quicker cooking of the centre.
Simmer them for between 3 and 5 minutes and then stop the cooking process by putting the sprouts into ice water. At this stage they can be stored in water for a day or two, so can be prepared before Christmas.
Pop the sprouts onto a towel to dry them a little. Cut each one through the centre.
Get a griddle pan very hot but don’t use oil or seasoning at this point. Add the sprout halves to the pan. Cook for a few minutes, checking regularly to avoid burning them. When they are almost done, add salt and a drizzle of oil. Turn the sprouts and then take them off the heat ready to serve.
Knowsley Hall are proud to have received several prestigious awards.