The next is an internet additional from our November 2021 problem.
Fried Brussels Sprouts, Spicy Chorizo, Pickled Shallots and Golden Raisin Puree
By Felipe Bolivar, govt chef of The Lobby Bar at Quirk Lodge
Brussels sprouts maintain a particular place within the coronary heart of The Foyer Bar Govt Chef Felipe Bolivar. “As a younger chef, the primary dish that I ever added to a menu was roasted Brussels with complete coriander, caramelized shallots and crispy pancetta,” he says. For this dish, Bolivar pairs fried Brussels sprouts with spicy chorizo, zippy pickled shallots, and a candy and mellow golden raisin puree.
1 quart shallots, julienned (roughly 2 kilos unpeeled)
1 1/2 cups apple cider vinegar
1/2 cup water
1/4 cup granulated sugar
1/4 cup kosher salt
In a small mixing bowl, mix kosher salt and sugar. Boil water and apple cider vinegar to a lightweight simmer in a small sauce pot. In a separate bowl, add all the julienned shallots. Season them together with your salt and sugar combine to coat the shallots. (Chances are you’ll not want all of it.) Pour the pickling liquid over and retailer in a plastic container. Permit to pickle for about three days.
Golden raisin puree
2 cups golden raisins
1/2 cup white cooking wine
1/4 cup water
Add raisins, cooking wine and water to a sauce pot, then deliver to a boil. As quickly because the liquid has come to a rolling boil, flip off the warmth and canopy with a lid. Let steep for 10 minutes. After 10 minutes or as soon as raisins are plump and tender, pressure them by means of a mesh strainer and reserve the liquid.
Add raisins to a blender. With the lid on and the stopper eliminated, mix on low velocity, regularly growing the velocity whereas including simply sufficient of the reserved liquid to permit the raisins to mix. As soon as they’re mixing simply, flip the blender on excessive to make sure that they’re as clean as attainable. Pour right into a plastic container and permit to chill.
To assemble the dish
1 pound Brussels sprouts, halved and stems eliminated
6 ounces chorizo, out of the casing
Warmth 2 tablespoons of vegetable oil in a saute pan, then cook dinner the chorizo over medium-high warmth till it’s cooked by means of. Put aside to empty on a plate lined with paper towels.
Warmth 3 to 4 inches of frying oil to 350 levels. Fry the Brussels sprouts till they begin to brown and switch to a plate lined with paper towels. Toss the Brussels sprouts in a mixing bowl with chorizo, a pinch of salt and a handful of pickled shallots, drained of liquid. (You’ll have shallots left over. Strive them on tacos!) Smear an enormous spoonful of raisin puree throughout the plate, and high with the Brussels sprout combination. Serve instantly.