Prep time 5 minutes
Cook time 15 minutes
8-10 Brussel sprouts, cut in half
7 pickling onions, cut through the center
1 Tbsp Pukara Olive oil
30g Ashgrove Herb and garlic butter
¼ cup chicken stock
Pinch of Tasman Sea salt
½ bunch Purple shiso leaves, to serve
2 tsp Truffle oil, to serve
Step 1 In a pan over medium heat, add olive oil, brussel sprouts and onions, cut side down. Let them cook for 5 to 10 minutes. After Approximately 5 minutes, add the butter evenly around the pan. Cook for around 2 minutes.
Step 2 Add stock to pan and remove from the heat. Place lid over the pan and let sit for 5 minutes.
To serve, Remove top layer from onions and toss together with brussel sprouts and a pinch of salt. Garnish with shiso leaves and a drizzle of truffle oil.