fried brussels sprouts with truffled pecorino & lemon pressed extra virgin olive oil

Author

Graham Jefferies, Tulip Restaurant

Servings

6

Ingredients

• 900g Brussels sprouts
• 2 small or 1 big swede, peeled and diced
• 1 knob of unsalted butter
• ½ to 1 cup full cream organic milk, as needed
• Mount Zero Pink Lake Salt, to taste
• Champagne vinegar, to taste
• Beef fat or lard, for frying (can substitute vegetable oil to make this recipe vegetarian)
• ½ bunch lemon thyme, leaves picked and sprigs removed
• 80g Truffled pecorino, shaved
• Mount Zero Lemon Pressed Extra Virgin Olive Oil
• Mustard leaf, for garnish

Directions

1. Prepare the Brussels sprouts by removing the stalk with a pairing knife
2. Make an ‘X’ shaped cut into the bottom of the sprout to allow even cooking.
3. Blanch the sprouts in rapidly boiling, heavily salted water for about 2 minutes depending on the size, just until they are partially cooked.
4. Refresh in iced water, then cut the sprouts in half across from top to bottom, and pat dry on a kitchen towel. Keep aside.
5. Next, boil the swede in lightly salted water until soft.
6. Add a knob of butter to another pan and melt on a low heat. Add in the strained swede and sweat it, without getting any colour. Remove the swede, and put aside, reserving the butter.
7. Add a small amount of milk to the melted butter and bring to the simmer.
8. In a food processor or thermomix, purée the swede, adding the hot milk and butter until the desired consistency is achieved.
9. Season the purée with pink lake salt and Champagne vinegar.
10. Heat the beef fat or lard in a saucepan to 170 degrees Celsius, then deep fry the blanched brussels sprouts until golden brown and crunchy.
11. Remove from the fryer and drain on kitchen towel.
12. In a mixing bowl, place the fried sprouts, lemon thyme, truffled pecorino and dress with lemon pressed EVOO and pink lake salt.
13. Serve on a bed of the swede purée and garnish with mustard leaves.