Want to be let in on a secret? Want to know where to eat the best brussel sprouts in the universe? Want to eat them EVEN if you are on the other side of the world?
Well, you have come to the right place.
I couldn’t believe my luck when broadsheet posted THE brussel sprout recipe from Porteño’s restaurant. James and I recently went for dinner there, waited 3 hours for a table but didn’t mind one bit because of the awesome bar, supreme loveliness of the staff AND the ridiculously amazing food. The restaurant is an Argentinian grill house in Surry Hills with the transported straight from Argentina Parrilla grill as the star. The quiffed & tattooed chef owners, Elvis Abrahanowicz and Ben Milgate, keep the coals burning in plain view of the restaurant to produce 8 hour cooked delights such as sucking pig and tender lamb.
But, it is not just the meat that people come for – the sides are incred. Top of my list was the baked polenta and the Brussel Sprouts – which you can now sample from across the world. Once we figure out what vincotto and EVO are (anyone?), we’ll (James) be whipping these up and will post the results – unless anyone beats us to it?
Prepare the dish in a large bowl so you can toss all the ingredients together, making sure you end up with some well-dressed Brussels sprouts. If you’re that way inclined, eat them as a vegetarian meal, but they go great with some wood-fired pig or Tira de Asado (barbecued beef short ribs).
Porteño’s Brussels Sprouts
2kg Brussels sprouts, cut in half
1 bunch of mint
1 bunch continental parsley
Murray River Salt
2 tbls hot English mustard
Salt and pepper to taste
- Heat deep fryer to 180 degrees
- Cook lentils in simmering water until tender
- For dressing, whisk together ingredients
- Cook Brussels sprouts in batches until golden and crispy (stand back!)
- Season with Murray River Salt, add dressing, mint, parsley and lentils, shake it up and suck it down!
358 Cleveland Street, Surry Hills
(02) 8399 1440
Mon to Sat from 6pm