A cracking way to make Brussels sprouts more enticing is to cook them so they start to colour up. If you’ve got some prosciutto on hand, it makes a great accompaniment. In its absence, a little fried bacon can also do the trick.
- 500 g Brussels sprouts, cleaned well
- 2-3 tbsp pork fat
- 50 g finely sliced prosciutto
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cut the Brussels sprouts in half through the stem.
2. Heat the pork fat in a large heavy-based frying pan over high heat. Add the Brussels sprouts, cut-side down and cook until starting to colour. Pop a lid on the pan at this stage and let them fry and steam in their own juices for about 2 minutes. They’re done when they’re dark brown on the cut side.
3. Remove from the pan, place on a plate and top with the strips of prosciutto.
Photography by Kitti Gould