Here is something a little different you need to try over the campfire. Deep-fried Brussel sprouts with a silky smooth dressing served with pork bangers and buttery mash. We cooked this meal in a beautiful bush camp setting and can't wait to cook it again.
Not just your basic bangers and mash usually cooked during the week in winter when pushed for time and exhausted from the daily grind. This meal can be managed solo, but cooking and plating up can be easier with some help from your sous-chef.
We lived in Sydney for a few years, where we were privileged to be introduced to an Argentinean restaurant, Porteño. On arrival, you are ushered upstairs to Cadels Bar. A low lit cocktail bar with staff who can whip you up one of your favourites or something entirely new and spectacular to get you relaxed and in the mood for some fire-cooked succulent meats by Ben & Elvis and their team downstairs. One of the most popular side dishes which we ordered every time was the deep-fried brussell sprouts. Scanning the room, we could see every table had this dish front and centre. The Brussels are deep-fried, which gives them a crispy nuttiness with a soft centre.
Delicious food and a wine cellar that will make your eyes pop, we implore you to visit Porteno if you love fire cooking and live in Sydney.
We had some new Campfire cooking gear we were dying to use but wanted to christen it with something special. I searched the internet and 'NO WAY!" found the Porteño recipe for the deep-fried brussells on a foodie blog website.
2kg Brussels sprouts, cut in half
1 packet of Campers Pantry Beans
1 bunch of fresh mint
1 bunch fresh continental parsley
2 litres of rice bran oil or grapeseed oil
2 tablespoons of hot English mustard
200ml extra virgin olive oil
Salt and pepper to taste
Traditional Irish/British bangers and mash pork snaggers cooked in the skillet with butter and sage served on a buttery potato mash. That's it!
*Tip: The prep can be done at home with this meal to save carting ingredients, mixing bowls, etc., into the bush.
I need to thank cousin Tony and family for helping out and approving the menu.
Cooking gear supplied by: