Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Buffalo Brussels sprouts
Ingredients
BLUE CHEESE DIP
- 250g sour cream
- 100g blue cheese, crumbled
- 1 shallot, halved
- 2 tbsp French mayonnaise
- 2 garlic cloves, peeled
- 1 tbsp red-wine vinegar
- 1 tbsp fresh flat-leaf parsley, chopped
- salt and freshly ground black pepper, to taste
BUFFALO BRUSSELS SPROUTS
- 4 tbsp cake flour
- 1 tsp salt
- 400g Brussels sprouts, halved lengthways down the core
- 3 large eggs, whisked
- 125g panko breadcrumbs
- sunflower oil, to deep-fry
SRIRACHA GLAZE
- 55g salted butter
- 4 tbsp sriracha hot chilli sauce
- microherbs, to garnish (optional)
Instructions
For the blue cheese dip, place all of the ingredients in a food processor and blitz until smooth. Season to taste and refrigerate until needed.
For the buffalo Brussels sprouts, combine the cake flour and 1 tsp salt. Dip each Brussels sprout half into the flour mixture and shake off the excess flour. Dip each one into the whisked eggs and then into the panko breadcrumbs. Heat the sunflower oil to 180°C in a deep fat fryer or deep pot. Use a sugar thermometer to check the temperature of the oil if using a pot. Fry the crumbed Brussels sprouts off in 3 batches, 2 – 3 minutes per batch, until crisp and golden. Remove and drain on paper towel.
For the sriracha glaze, heat the butter and sriracha sauce in a saucepan over medium heat until melted. Brush the warm sauce over the fried Brussels sprouts and serve with the blue cheese dip alongside. Garnish with microherbs, if desired.
