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Braised sprouts with chorizo and almond pangrattato
Serves 8 Starters and mains
Ingredients
- 50g fresh breadcrumbs
- 50g almonds, toasted and chopped
- 3tbsp olive oil
- 150g chorizo, diced
- 2 garlic cloves, sliced
- pinch dried chilli flakes
- grated zest of 1 lemon
- 750g Brussels sprouts, trimmed and cut in half
- 2tbsp sherry vinegar
- 50g dried cranberries
Method
To make the pangrattato, grate, crumble or whizz the bread to make fairly course crumbs. Heat 2tbsp of the oil in a frying pan and add the crumbs, stir over a medium heat until almost evenly toasted. Add the toasted almonds to the breadcrumbs and set aside. Wipe the pan clean.
Heat the remaining oil in the frying pan and fry the chorizo for 3-4 minutes until lightly browned and the juices released, add the garlic, chilli and lemon zest and fry gently for a further 2-3 minutes until the garlic is softened. Remove with a slotted spoon and set aside.
Add the sprouts to the pan, season well and stir-fry for 5 minutes until browned. Add 4tbsp cold water and the vinegar and cover the pan. Cook for 10 minutes, remove the lid and stir in the chorizo mixture and the cranberries and heat through for 1 minute.
Transfer to a serving dish and top with the pangrattato.
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