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Servings 4
Calories 256 kcal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 500 g trimmed sprouts
  • iced water
  • 2 tbsp vegetable oil
  • 4 banana shallots, finely sliced
  • 2 garlic cloves, finely chopped
  • 250 g vac pac chestnuts, chopped into small pieces
  • 2 tbsp rice wine vinegar
  • 4 tbsp redcurrant jelly, heaped
  • salt and freshly ground black pepper

Instructions
 

  • Crisscross the bottom of the trimmed sprouts halfway into the sprout (this ensures the sprouts cook right through)
  • Place in iced water and leave overnight in the fridge if you can.
  • The next day drain the sprouts really well. Spin in a salad spinner in 2 or 3 batches. You need to get as much water out as possible. Then pat with kitchen towel.
  • Heat the 2 tbsp of oil, add the shallots, garlic and chestnuts and cook over moderate heat to take on some nice colour. Add the vinegar, jelly, salt and pepper. Cook until the jelly is melted.
  • Heat the vegetable oil to 175C. Carefully fry the sprouts in 4 batches making sure you take care.
  • Once nicely browned and cooked through drain well.
  • Once all the sprouts are cooked, season well with salt and pepper. Add the dressing and fold through. Serve warm.
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Nutrition Facts
Deep Fried Sprouts with Shallots Chestnuts & Redcurrant Jelly
Amount per Serving
Calories
256
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
6
g
38
%
Sodium
 
46
mg
2
%
Potassium
 
872
mg
25
%
Carbohydrates
 
44
g
15
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword brussels, chestnuts
Course Christmas, Christmas Recipes, Christmas Vegetables, Vegetables
Cuisine Christmas, ITV This Morning, Winter
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