Sunday 4 December 2016

Brussels Sprout Leaves With Raisins, Almonds And Sherry

Brussels Sprout Leaves With Raisins, Almonds And Sherry

Here are the complete recipe for Brussels Sprout Leaves With Raisins, Almonds And Sherry.


- 55g raisins

- 100ml medium sherry

- 15g almonds, skin on

- 900g Brussels sprouts, trimmed

-3 tbsp olive oil

- 3 garlic cloves, thinly sliced

- 2 tsp white balsamic vinegar


- Put the raisins in a small saucepan and add the sherry. Bring to the boil, take off the heat and leave to plump up for about 20 minutes.

- Toast the almonds in a small pan over a medium heat, tossing occasionally, until fragrant and slightly darkened, about 5-6 minutes. Chop roughly.

- Separate the sprouts into leaves. When you get down to the hard core, cut off and discard the base and slice the rest of the sprout (but not too thinly, or they’ll burn).

- Heat 2 tbsp of the oil in a wok and, over a medium-high heat, cook the sliced sprouts and leaves (you may need to do this in two batches), tossing and letting them wilt slightly. Cook for 5-7 minutes until browned in spots and tender. Season and transfer to a serving dish.

- Add the remaining oil to the pan and saute the garlic for about 1 minute, stirring, until fragrant and very pale gold. Add the raisins with their soaking liquid, the balsamic vinegar and sprouts. Quickly heat through (the sherry and balsamic should reduce), tossing everything together. Check the seasoning. Throw in the almonds and serve immediately.



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