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 Pukara truffle oil, to serve
In a pan over medium heat, add olive oil, brussel sprouts and onions, cut side down. Let them cook for 5-10 minutes. After approximately 5 minutes, add the butter evenly around the pan. Cook for around 2 minutes.
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.