Name: Porteño’s crisp Brussels sprouts with lentils
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
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

Porteño’s crisp Brussels sprouts with lentils

Australian Gourmet Traveller recipe for crisp Brussels sprouts with lentils by Porteno restaurant in Sydney.

Serves 10

Prep

20M

Cook

40M

Total

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“We serve these at the restaurant and they’re a big hit.”

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

1.Combine 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.

2.For vincotto dressing, whisk ingredients in a bowl to combine, season to taste, set aside.

3.Preheat 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.

4.Add lentils, mint and vincotto dressing, toss to coat and serve hot.