The much-maligned Brussels sprout is having a renaissance in foodie circles and for good reason – it’s simply delicious. When cooked well and properly seasoned, the humble sprout is a wonderful thing, worthy of consideration in meal planning.
- 1 chicken breast
- 1½ tbsp extra-virgin olive oil
- 300 g Brussels sprouts
- 40 g (1 rasher) bacon, cut into lardons
- juice and finely grated rind of 1 lemon
- 1 tsp wholegrain mustard
- 10 pitted green olives, sliced
- 2 tbsp smoked almonds, sliced
- ⅓ cup parsley leaves, chopped
- ⅓ cup mint leaves, chopped
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.
Bring 500 ml of salted water in a small saucepan to a simmer. Add the chicken and simmer gently for 5 minutes. Turn off the heat, cover and allow to poach for a further 10 minutes, until just cooked through. Drain and thickly slice. Season with black pepper.
Heat 2 tsp olive oil in a frying pan over medium heat. Add the bacon and cook for 4–5 minutes or until golden and crisp. Drain on paper towel.
Combine the remaining olive oil, lemon juice and mustard. Season to taste and set aside.
Steam the sprouts for 4–5 minutes until just tender, drain. They should be soft in the centre but only just. Toss the sprouts with the dressing, add the remaining ingredients and gently mix. Check the seasoning and serve immediately.
Photography by Benito Martin. Styling by Lynsey Fryers.
Gordon Ramsay Bread Street dinner plate from Royal Doulton. Kay Bojesen fork and knife from Great Dane Furniture. Helle placemat from Country Road.