Serves: 6 - 8
Preparation time: x
Cook time: x
1) Plunge the sprouts into boiling salted water and cook for 3 – 5 minutes until tender but not overcooked. Drain well.
2) Heat olive oil in a frying pan and fry the onion and pancetta for 2 – 3 minutes. Remove and keep warm.
For the butter:
1) Heat oil in a frying pan and gently fry red onion until soft, add garlic and cook for a minute. Remove from the pan and cool, then mix into softened butter with onion powder.
To serve:
1) Return the frying pan to the heat and fry the macadamia halves until golden, allowing the nuts to absorb the flavour of the pancetta.
2) Tip the cooked sprouts into the frying pan and cook for a minute before adding the red onion butter. Allow the butter to melt and coat the sprouts. Spoon into a warm serving dish and sprinkle with onion, pancetta and macadamia nuts before serving.
600g Brussel sprouts
1 teaspoon olive oil
1 red onion, finely sliced
130g smoked diced pancetta
60g macadamia halves (or walnuts)
Freshly milled salt and pepper
For the red onion butter:
1 teaspoon olive oil
1/2 small red onion, finely diced
1 garlic clove, crushed
75g Dromona butter, softened
1 teaspoon onion powder
