Page 11 - Fresh Magazine – A Christmas of Good Food Karma

Simple Shortcuts
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NO TIME TO MAKE SIDE DISHES? WHY NOT PICK UP SUPERVALU PREPARED BY OUR BUTCHER RANGE? SEE PAGE 66 FOR SOME TASTY IDEAS.
BRUSSELS SPROUTS WITH ANCHOVY BUTTER
SERVES 4
1 x 50g tin of anchovies, reserve 2 to garnish
1 shallot, finely diced
1 lemon, zest and juice
100g butter, softened
salt and freshly ground black
pepper
450g Brussels sprouts, trimmed
and halved lengthwise
2 tablespoons olive oil
2 garlic cloves, finely chopped
1Prepare the anchovy butter by placing the drained anchovies, diced shallot and the lemon zest and juice in a small blender and blitz until it forms a paste. Add the softened butter, blend again and check the seasoning. It should be salty and bursting with 2flavour.
Bring a large pot of salted water to
the boil. Add the Brussels sprouts and simmer for 5 minutes. Using a slotted spoon, transfer the sprouts to a bowl of ice water to stop the cooking process.
3Meanwhile, heat 1 tablespoon
of olive oil in a large pan over
a medium heat. Add the garlic and 4seasoning and cook for 1 to 2 minutes.
Increase the heat to high. Add
the remaining tablespoon of oil and add the Brussels sprouts to the pan. Cook for 4 to 6 minutes, stirring occasionally, until the Brussels sprouts are slightly browned and tender. Stir in the anchovy butter and taste before you season it with any more salt and pepper, as anchovies are very salty already. Serve immediately.
G l uten free
WINTER 2015 FRESH | 9