Stir fried brussel sprouts with chestnuts, orange and parsley
- First sort through the sprouts taking off any dead sad leaves and giving them a wash.
- Now slice them all fairly roughly, like mini cabbages and you were making coleslaw.
- Take the chestnuts from their packs and roughly chop those big pieces.
- Slice the shallots really thin, as thin as you can manage. Ditto the garlic.
- Zest and juice both the oranges.
- Chop the parsley and save for later.
- If you have a wok then this is its calling, if not a big sauté pan will do.
- Add the oil and butter to the pan and heat until the butter is fizzing but not brown.
- Chuck the sprouts in the oil and stir around till they are all coated, you can do this on a nice high heat as you want some toasting and browning. Now add in the shallots and garlic. If you put them in at the beginning you run the risk of singeing the garlic and tainting the whole dish with that horrible burnt garlic flavour.
- Keep stir-frying the sprouts until they are still crunchy but wilted somewhat, halfway done. Now add in the chestnuts and parsley, season well with salt and pepper.
- Cook until you are happy with the sprout texture, add in the orange zest and juice and cook for a further 3-4 minutes until the orange juice has reduced a little.
- Tip into a big serving bowl and serve, it still tastes wonderful at room temperature..
- Dive in and give yourself a pat on the back for having made sprouts tasty.
- Bacon would be lovely here too, or pancetta.
- If you want to make it ahead just warm a little in the wok or pan again before placing on the table.