LOCAL CHEF RYAN BROKENBROW'S RECIPE
Spouts with Salami and Spiced Orange Butter
I love a tasty side dish at Christmas, often a lot of effort is put into the showstopping main event and the sides can be forgotten about. These mouthwatering sprouts along with another few "classic sides with a twist" will make your Christmas spread an absolute showstopper!
Ingredients
- 1 x Sprig Rosemary
- 2 x Garlic Cloves
- 1 x Pack (60g) Somerset Charcuterie Black Pepper & Garlic Salami
- 60g Butter
- 250g x Sprouts
- 1 x Small Onion, Sliced
- Splash Olive Oil
- Seasoning
- 50g x Cooked Chestnut
- 1/2 tsp x Chilli Flakes
- 1 x Small Orange
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First slice the sprouts in half, give them a wash then boil them in salted water for 5 minutes.
Whilst they are boiling in a large pan fry off the chopped onion, garlic and rosemary in olive oil for a couple of minutes on a medium heat.
Then add the sliced salami for 1 minute.
Add the chilli, butter and the orange zest and juice.
Add the sprouts back to the mix and fry off for a few more minutes coating the sprouts in the butter.
When the spouts are coated in the mix continue to cook for a few more mins. Then add to a serving plate and crumble over some cooked chestnuts for a final festive flavour.
