Crunchy Sprouts with Redcurrant Berries
Thank you so much Donna @eightytwentynutrition for this festive recipe using The Tallow!
Recipe (serves 4)
500g brussel sprouts (chopped into quarters)
1/4 cup Ossa beef tallow
Pinch of rock salt
75g gluten free pork scratching (my recommendation is The Real Pork Crackling Co. which I buy from Sainsbury's)
Handful of redcurrant berries (also from Sainsbury's)
Blitz the pork scratching into a fine crumb in either a blender or processor
Heat the tallow in a large non-stick pan on a medium to high heat.
Once it is really hot add the chopped sprouts.
Leave for a few minutes in the pan without stirring or moving it.
After about 2 minutes give the pan a shake or gently stir (be careful not the break up the delicate outer leaf of the sprouts)
Leave to cook for 2 minutes, taste a sprout to see if it is cooked to preference (it should be soft but still crunchy).
Transfer to a serving bowl.
Before serving top with the pork crumb and redcurrant berries.