Nigel Slater's Recipe for Chorizo Brussels Sprouts
Peel a few medium-sized onions and thinly slice them.
Heat 3 tablespoons of vegetable or peanut oil in a wok or large shallow pan over medium to high heat, then add the onions and cook until soft and golden. You will need to stir them so that they color evenly. You are looking for a light brown tangle of very soft onions, so leave them uncovered for 5 minutes, then continue cooking partially covered with a lid for about 15-20 minutes.
Meanwhile, trim 300 g Brussels sprouts and cut them in half. Remove the skin from 250g spicy cooking chorizo and break into pieces about the length of a cork.
Add the chorizo to the onions and let lightly brown, then add the sprouts and toss to combine. Continue cooking until the sprouts are tender but retain some bite, and the onions are shiny and coated in the chorizo juice.
While everything cooks , finely chop a good handful of parsley. Increase the heat under the pan, remove the lid and pour in 50ml of dry sherry and add the parsley. Allow the sherry to bubble for a few minutes, letting it mix with the juices already in the pot, then pile into shallow bowls. Enough for 2
As always, taste the seasoning, but in this case you probably won't need salt and pepper - the chorizo does the seasoning for you.
Try also with cabbage leaves, savoy cabbage (rolled and cut like pappardelle) or chard leaves .
I sometimes make a version with French fries with the sprouts and crumbled black pudding instead of chorizo.
Follow Nigel on Instagram @NigelSlater
Peel a few medium-sized onions and thinly slice them.
Heat 3 tablespoons of vegetable or peanut oil in a wok or large shallow pan over medium to high heat, then add the onions and cook until soft and golden. You will need to stir them so that they color evenly. You are looking for a light brown tangle of very soft onions, so leave them uncovered for 5 minutes, then continue cooking partially covered with a lid for about 15-20 minutes.
Meanwhile, trim 300 g Brussels sprouts and cut them in half. Remove the skin from 250g spicy cooking chorizo and break into pieces about the length of a cork.
Add the chorizo to the onions and let lightly brown, then add the sprouts and toss to combine. Continue cooking until the sprouts are tender but retain some bite, and the onions are shiny and coated in the chorizo juice.
While everything cooks , finely chop a good handful of parsley. Increase the heat under the pan, remove the lid and pour in 50ml of dry sherry and add the parsley. Allow the sherry to bubble for a few minutes, letting it mix with the juices already in the pot, then pile into shallow bowls. Enough for 2
As always, taste the seasoning, but in this case you probably won't need salt and pepper - the chorizo does the seasoning for you.
Try also with cabbage leaves, savoy cabbage (rolled and cut like pappardelle) or chard leaves .
I sometimes make a version with French fries with the sprouts and crumbled black pudding instead of chorizo.
Follow Nigel on Instagram @NigelSlater
What's Your Reaction?
