Creamy Brussels Sprouts and Chorizo Gratin
by Jane Lovett
A lovely way of serving sprouts, this is very good with roasts and, thanks to its creaminess and savoury taste, it also cheers up cold turkey and other cold meats no end! Being rich, I would say it’s not really one for the Christmas Day feast though. Gratins are handy when the cooking load is heavy, as they can be made in advance and finished off when required.
Method
Based on 6 servings, adjust as needed.
Step 1
Preheat the oven to 220°C/200°C fan/gas 7 and boil a kettle of water.
Step 2
Shred the sprouts using the slicer blade of a food-processor. Put into a saucepan with plenty of salt and barely cover with boiling water from the kettle. Bring to the boil and simmer for 1 minute. Drain and cool under cold running water. Squeeze out all the excess moisture with your hands and put the sprouts into a large mixing bowl.
Step 3
Heat the olive oil in a frying pan and cook the onion on a gentle heat until soft, about 10 minutes. Add to the sprouts.
Step 4
Fry the chorizo in the same (dry) frying pan with the anchovies (these will dissolve) on a medium heat for a few minutes, until beginning to crisp up. Set aside.
Step 5
In a small (preferably non-stick) saucepan, bring the cream, mustard and some seasoning to the boil on a low heat, stirring, then pour over the sprouts and mix everything together well. Check the seasoning.
Step 6
Spread the sprouts out in a shallow, ovenproof dish and scatter the chorizo plus any oily juices and sticky bits from the pan over the top. Arrange the cheese slices over the top, tearing up the slices as you go.
Step 7
Bake at the top of the oven for 20–25 minutes or until hot throughout and the cheese is melted and bubbling. Leave to rest for 5 minutes or so before serving.
- Ingredients
- Based on 6 servings
-
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
3 Anchovy Fillets, drained and snipped into small pieces 1x Sainsbury's Anchovy Fillets in Olive Oil 50g (30g*) -
75g Taleggio Cheese, thinly sliced, including the rind (or other soft-rind creamy cheese) 1x Sainsbury's Taleggio Cheese, Taste the Difference 200g -
300ml Double Cream 1x Sainsbury's Double Cream 300ml -
1heaped tsp English Mustard 1x Sainsbury's English Mustard 185g -
8cm Chorizo, peeled and cut into roughly 1cm dice 1x Sainsbury's Spanish Chorizo Ring 225g -
500g Brussels Sprouts, any brown bits discarded 1x Sainsbury's Brussels Sprouts 500g