- BLUE MOON BREWING COMPANY -
PEANUT BUTTER AND SRIRACHA DEEP FRIED SPROUTS
SERVES 4 (snack)
450g brussel sprouts (halved lengthways)
4 cups vegetable oil (heat to 200°C)
2 tbsp crunchy peanut butter
1.5 tbsp sriracha
1 tsp honey
In a medium sized pot, heat oil until it reaches 200°C
In small batches, fry the brussel sprouts until golden. This shouldn’t take longer than 2-3 minutes. If it does, there are too many sprouts in the oil which has lowered the temperature and won’t result in a crunchy golden finish.
Drain on a paper towel and season with a little salt.
In a small bowl, mix peanut butter, sriracha and honey then mix to coat sprouts.
Serve immediately while still warm and slightly crunchy.
DULCE DE LECHE AND MISO PROFITEROLES
Makes 15 - 20
395g sweetened condensed milk (label removed and boil for 2hours)
1-2 tbsp miso paste (start with 1 and adjust to your desired saltiness)
250g dark chocolate (chopped)
75ml cream (heated not boiled)
Pinch of salt
1 cup rice bubbles
150g plain flour
Note: Have your profiteroles pre-made and cooled before beginning this recipe.
- Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
- Stir in the sifted flour. Add the flour all at once. Beat until smooth.
- Return to the heat, and stir vigorously until the mixture leaves the sides of the saucepan and forms a smooth ball.
- Allow the mixture to cool slightly.
- Add one egg at a time and beat into the mixture before adding the next.
- Use a piping bag to pipe to pipe 4cm rounds and using a wet finger, push the tip down so it doesn’t burn in the oven.
- Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 180°C and continue to cook for 15 to 20 minutes, or until golden and crisp.
- Turn the oven off.
- Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.
- Place condensed milk in a pot of boiling water and simmer for 2 - 2.5 hours. Allow to come to room temperature and cool before use.
- Once cooled, add 1 tbsp miso paste and mix to incorporate. Taste, and if you’d like a more pronounced flavour, add a second tbsp.
- In a separate bowl, gently fold half the dolce de leche into the mascarpone. Taste, and keep adding until you get the desired amount of sweetness. The reason for this is that each brand is different and depending how long you boil the condensed milk for will also change the flavour. Place in a piping bag and refrigerate.
- To make your ganache, simmer the cream (do not boil) and pour over chopped chocolate. Add a pinch of salt and mix until silky and glossy.
- To assemble, pipe your dolce de leche mix into the bottom of each profiterole, dunk in chocolate ganache and finish with rice bubbles. Enjoy.