Christmas, Cooking

Charred Sprouts with Smoky Piquillo Pepper Sauce, Almonds and Chorizo Crumb

Jump straight to the Charred Sprouts with Smoky Piquillo Pepper Sauce, Almonds and Chorizo Crumb recipe

Get your sprouts out! I adore sprouts and especially these sprouts with chorizo crumb and smoky piquillo pepper sauce. It will be just perfect for your festive table.

I love my greens and clearly you do too, and sprouts get such stick but they can be fabulous. I have lots of ideas and I am going to get as many of them to you as I can before Christmas. So, get your sprouts out and let’s get started!

Dressing up your sprouts

Piquillo peppers are a terrific ingredient. Specific Spanish red peppers with a thick skin that are charred over a fire until they can be peeled, they have great flavour, smokey, peppery and rich. However, they are a little expensive and are a rare treat for me for times like this. If you can’t get piquillo peppers or want to keep the budget down, regular roasted red peppers will do just fine, by jar or homemade. Roast red peppers are sweeter than piquillo peppers so you should omit the sugar and add the lemon juice to taste.

Make it veggie! You can use a hard cheese in place of the chorizo. Make it vegan! Use yeast flakes and a little more almond in place of the chorizo.

Enjoy! And keep those recipe requests coming. I would also really appreciate if you rated the recipe, it helps google see it :)

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Charred Sprouts with Smoky Piquillo Pepper Sauce, Almonds and Chorizo Crumb
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Charred Sprouts with Smoky Piquillo Pepper Sauce, Almonds and Chorizo Crumb

Ingredients

  • Servs 4-6 as a side as part of a meal
    sprouts
  • 450g sprouts, cut into halves / quarters depending on size
  • 250ml boiling water
    chorizo crumb
  • 50g chorizo (I used cooking chorizo but you can use either)
  • 50g breadcrumbs
  • 2 cloves garlic
    piquillo pepper sauce
  • 100g piquillo peppers
  • 100ml extra virgin olive oil
  • Juice of half a lemon
  • 1 tbsp honey
  • 1 tbsp Spanish paprika (hot or sweet - to taste)
  • 1 sprig of rosemary, needles only
  • Sea salt to taste
    to finish
  • 50g almonds, toasted (you can toast them quickly yourself in a dry frying pan in just a few minutes, stirring or tossing as you do)
  • Paprika flakes and a drizzle of extra virgin olive oil to finish (a sprinkle of paprika is fine if you can’t get the flakes)
  • Olive oil for frying

Instructions

  • Prepare your sprouts and then blanch them in the boiling water in a pan, the water won’t completely cover them but don’t worry about that. We just want to cook them for a few minutes, no more than 5, until they are vibrant green and then put them in iced or very cold water so that they retain their bright green colour. Leave to drain in a colander on the sink once they are cold.
  • Make your chorizo crumb. Peel your cloves of garlic and either chop fine or process in your blender / food processor until finely chopped. Add the chorizo and process with the garlic until you have a paste. Finally add the breadcrumbs and process until you have your lovely chorizo crumb. Add a couple of tablespoons of olive oil to a frying pan and toast the chorizo crumb over a medium-high heat until crispy but not burned. Just a few minutes. Leave to the side.
  • Make your piquillo pepper sauce, easiest with a blender or food processor. Put the peeled garlic, rosemary, paprika, lemon juice, honey and the peppers in the blender and process until smooth. Slowly add the olive oil and season to taste with salt adding more honey or lemon juice if you need to also.
  • Back to your sprouts! Now fry them in some olive oil for 6-8 minutes over a medium-high heat stirring occasionally. When they have a nice char they are done.
  • 
Serve the sprouts on the cold piquillo pepper sauce, with the almonds and chorizo crumb scattered on top. Finish with some paprika flakes and a drizzle of extra virgin olive oil.
    • https://eatlikeagirl.com/charred-sprouts-with-smoky-piquillo-pepper-sauce-almonds-and-chorizo-crumb/

     

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    Written by Niamh
    Cooking and travelling, and sharing it all with you.