"We serve these at the restaurant and they're a big hit."
Porteño's crisp Brussels sprouts with lentils
Australian Gourmet Traveller recipe for crisp Brussels sprouts with lentils by Porteno restaurant in Sydney.
- 20 mins preparation
- 40 mins cooking
- Serves 10
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Ingredients
- 150 gm small green lentils
- For deep-frying: vegetable oil
- 2 kg Brussels sprouts, trimmed and halved
- 1½ cups mint (loosely packed)
Vincotto dressing
- 200 ml extra-virgin olive oil
- 100 ml vincotto
- 2 tbsp hot English mustard
Method
Main
- 1Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil and cook until just tender (15-20 minutes), then drain and set aside.
- 2For vincotto dressing, whisk ingredients in a bowl to combine, season to taste, set aside.
- 3Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Deep-fry Brussels sprouts in batches, stirring occasionally, until crisp and dark golden (4-5 minutes), drain on absorbent paper and transfer to a large bowl.
- 4Add lentils, mint and vincotto dressing, toss to coat and serve hot.
Notes
This recipe is from the December 2010 issue of .