Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
1 bag of brussels sprouts
110 g chestnuts
25 g butter
75 g cranberries
1 tblsp brown sugar
Trim Brussels sprout taking off the rough outer leaves.
Make a cross with a sharp knife in the bottom of each.
Bring a pot of salted water to the boil and add the sprouts.
Boil for 6-8 minutes until soft and tender.
Strain off the water.
Meanwhile in a large pan or wok melt the butter and quickly fry the chestnuts until starting to colour. Add in the sugar and the cranberries and continue to cook until the sugar is dissolved and the chestnuts are slightly caramelised.
Add the sprouts and toss around in the pan making sure that they are well combined and piping hot.