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Deep-fried Brussels with black pudding & apple 2016

Deep-fried Brussels with black pudding & apple

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2

Deep-fried Brussels are a taste revelation, they're dangerously addictive with our mustardy vinaigrette. Serve as a speedy yet elegant starter

Nutrition: per serving
NutrientUnit
kcal560
fat48g
saturates21g
carbs20g
sugars12g
fibre7g
protein10g
salt1.9g
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Ingredients

Method

  • STEP 1

    Heat the butter in a small frying pan over a medium heat. Once foaming, add the apple. Fry for 2 mins until beginning to caramelise, then remove with a slotted spoon onto a plate. Add the black pudding to the butter and cook for a further 2 mins, turning halfway until crispy. Remove with a slotted spoon and set aside with the apple.

  • STEP 2

    Whisk the mustard, honey and vinegar into the butter and cook for 30 secs. Taste for seasoning and set aside on a very low heat to keep warm

  • STEP 3

    Heat the oil in a large, heavy-bottomed saucepan until it reads 190C on a thermometer, or a piece of bread browns in it within 15 secs. Carefully drop in the sprouts and cook for 3 mins until deep golden brown. Drain on kitchen paper, then scatter with flaky sea salt. Divide the sprouts between two plates, along with the watercress, apple and black pudding, then drizzle over the warm dressing.

Goes well with

Recipe from Good Food magazine, November 2016

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Overall rating

Rating: 5 out of 5.2 ratings
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