These are sprouts, but nothing like the mushy waterlogged ones you might be used to.
They’re inspired by the ones served at Ilili, a Lebanese restaurant on 5th Avenue near Madison Square Park in New York City, which, explains John, “fried with walnuts, figs and grapes – these were the best sprouts I’ve ever had”.
This is his version of them – serve them alone, or as a side for roasted meat.
Sticky fried Lebanese sprouts
Ingredients
- 75 g dried figs finely chopped
- 75 ml dry sherry
- 200 g natural yoghurt
- 1 tbsp finely chopped fresh mint
- 1 tbsp sunflower oil
- 500 g Brussels sprouts trimmed and halved
- 200 g sharp-tasting green grapes halved
- 75 g pecans roughly chopped
- 1/2 tbsp sherry vinegar
- 2 tsp ground sumac
- Small handful of flat-leaf parsley roughly chopped
- Sea salt flakes
Method
- Combine the figs and sherry in a small pan and bring to the boil. Boil until the figs cook down and you have a thick paste. Add a splash of water to loosen it into a thick purée. Set aside until needed.
- Mix the yoghurt with the mint and a pinch of salt. Set aside until needed.
- Heat the oil in a decent-sized frying pan over a high heat. Once the oil shimmers from the heat, add the sprouts and fry, tossing frequently, until they smell delightfully nutty and have started to char. Add the grapes and pecans and fry, tossing, for a further minute, then add the sherry vinegar, sumac and parsley and toss together. Finally, add the fig purée and toss to combine.
- Serve the sprouts on a platter, with the yogurt drizzled over the top.
Nutrition
Comfort by John Whaite, photography by Nassima Rothacker, is published by Kyle Books, priced £19.99. Available from Amazon.
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