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Brussels sprout gratin with macadamia crumb

Name: Brussels sprout gratin with macadamia crumb recipe
Yield: 4
Ingredients: 200g smoked streaky bacon, cut into matchsticks; 1kg brussels sprouts, halved lengthways if large; 125ml vincotto; Finely grated pecorino, to serve; 60g butter, chopped; 20.00 ml finely chopped rosemary; 20.00 ml finely chopped thyme; Extra fried rosemary sprigs, to serve; 100g macadamia; 80g stale wholemeal sourdough bread, torn into small pieces

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by Dominic Smith

Aug 29, 2024

"The pièce de résistance of this dish is the crispy macadamia crumb topping, adding a satisfying crunch and a hint of nutty flavour that perfectly complements the sprouts." – Dominic Smith.

Recipe note: You’ll need a large flameproof baking dish or frypan.

200g smoked streaky bacon, cut into matchsticks
1kg brussels sprouts, halved lengthways if large
1/2 cup (125ml) vino cotto (see notes), plus extra, to drizzle (optional)
Finely grated pecorino, to serve

Macadamia crumb

60g butter, chopped
1 tbs finely chopped rosemary
1 tbs finely chopped thyme
Extra fried rosemary sprigs, to serve
1 cup (100g) roughly chopped macadamias
80g stale wholemeal sourdough bread, torn into small pieces

Method

1.

Preheat oven to 240°C/220°C fan-forced.
2.

Heat a large flameproof baking dish or frypan over medium heat. Add the bacon and cook for 4-5 minutes, tossing frequently, until lightly golden and fat has melted. Add brussels sprouts and cook, tossing, for 2-3 minutes until coated in bacon fat. Season with salt flakes and freshly ground black pepper. Drizzle with vino cotto and roast in oven for 20-25 minutes, until sprouts are lightly golden and cooked, but still have some crunch.
3.

Meanwhile, for the crumb, heat a medium frypan over high heat. Add the butter, and when it begins to foam, add the remaining ingredients and cook, tossing frequently, for 3-4 minutes, until golden. Season to taste.
4.

To serve, place sprouts in the centre of the table and scatter with macadamia crumb and extra rosemary sprigs. Drizzle with extra vino cotto, if desired.

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Recipe Notes

This dish can be served hot or at room temperature. Vino cotto, which translates to ‘cooked wine’ in Italian, is a traditional Italian condiment made by slowly cooking grape must (freshly crushed grape juice, including skins, seeds and stems) until it reduces to a thick, syrupy consistency. This process caramelises the sugars in the grape juice, resulting in a sweet and slightly tangy flavour profile with nuances of dried fruit and spices. It’s available from selected supermarkets and specialty grocers.