- 1 kg Brussel sprouts
- 4 large white skin onions
- Pinch of thyme leaves
- 50g cultured butter
- 100g parmesan
- Olive oil
- 8g red wine vinegar
- Ice wine vinegar
- 150g sherry vinegar
- 150g caster sugar
- 225g milk
- 225g cream
- Kosher salt
- Black pepper
Brussel Sprouts with Onion Jam & Parmigiano Reggiano
Nick Grieves
4th May 2017
Brussel Sprouts with Onion Jam & Parmigiano Reggiano
This is my recipe for Brussel sprouts with onion jam & Parmigiano Reggiano from the menu at The Patricia in Jesmond, Newcastle
Ingredients
Method
For the parmesan sauce:
Add the milk and cream to a sauce pan and bring to 90°C. Put the parmesan, red wine vinegar and 7.8g of salt in a bowl. Pour over the milk and cream mix, blitz, pass and then chill.
For the jam:
Peel and brunoise the onions. Cook the onions in the olive oil until soft. Add the sugar and sherry vinegar and cook down to a jam like constancy. Allow to cool and add the thyme leaves.
For the sprouts:
Wash thoroughly with cold water. Remove the outer leaves and half. Add to a cold pan and cook with the butter until tender. Season with salt, pepper and the ice wine vinegar.
For assembly:
Warm the parmesan sauce and add to a siphon, charge with 2 bulbs. Put a small amount of jam on the base of each plate. Add the sprouts and cover with the parmesan sauce.
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