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Chef’s Table

Warner's Taste Club - Brussels sprouts gratin recipe
Warner's Taste Club - Brussels sprouts gratin recipe

Brussels sprouts gratin

Head chef at The Broadway Hotel, Eric Worger, is serving up this delicious combination of smoked bacon, Brussels sprouts and mascarpone gratin with Sunday Lunch throughout December, including Boxing Day Lunch in the Tattersalls Brasserie. Book your place now or have a go at making it at home…

Ingredients

  • 1kg prepared sprouts, blanched and sliced
  • 250g mascarpone
  • 6 x rashers of smoked bacon, cooked and sliced
  • 4 x shallots, chopped
  • 4 x cloves of garlic, crushed
  • 175ml glass of white wine
  • 200g panko bread crumbs (or similar)
  • 1 x lemon, juice and zest
  • 100g grated parmesan
  • Seasoning

Method

  • Pre heat oven to 190°C
  • Sauté the diced shallots and garlic over a medium heat. Once shallots start to brown add the bacon – cook for a few more minutes to combine the flavours
  • Add the white wine and reduce for 8-10 mins until reduced by half
  • Add sliced sprouts, lemon juice and zest, mascarpone and cook until sprouts are al dente
  • Season to taste then transfer to an oven-proof dish
  • Top with the Parmesan and panko bread crumbs and bake in oven until golden brown

Garnish

  • Finely chopped chive
  • Crispy pancetta

To Serve

  • Serve as a wonderful side to complement your Christmas Lunch or as a fantastic treat to go with any roast Lunch.

To drink

Warner's Taste Club - Brussels sprouts gratin recipe

The Secretary Bird Chenin Blanc

This tasty side dish needs a fruity white to cut through the richness. Try this South African classic with its fruity pineapple and sunny lemony notes.

Chef's table archive