Buffalo Brussels Sprouts Skewers with Blue Cheese Dip Recipe

Ingredients

40g butter
1 tsp cayenne chilli sauce
400g Brussels sprouts
½ tsp garlic granules
A pinch of celery salt
½ tsp cayenne pepper
½ tsp caster sugar
60g soured cream
60g mayonnaise
30g buttermilk
1 tsp lemon juice
A handful of chives
75g Stilton
A handful of pomegranate seeds

Prep: 25 mins | Cook: 12-15 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Set a large pan of water on to boil. In a separate pan, melt the butter. Stir in 1 tsp cayenne chilli sauce. Set aside.

2. Trim the bases from the Brussels sprouts. Remove any ragged leaves. Add the Brussels to the boiling water. Simmer for 2 mins. Drain and rinse under cold water. Shake off any excess water. Set aside.

3. In a large bowl combine the garlic granules, celery salt, cayenne pepper, caster sugar and 1 tbsp oil. Season with black pepper. Stir together. Add the Brussels. Turn to coat them in the spice mix.

4. In a separate bowl, combine the soured cream, mayonnaise, buttermilk and lemon juice. Finely crumble the Stilton. Stir it in with a small pinch of salt and pepper. Finely chop a handful of chives. Stir ¾ of them into the dip. Transfer the blue cheese dip to a serving bowl. Top with the remaining chives and a handful of pomegranate seeds.

5. Thread the Brussels sprouts onto small skewers, allowing 3-5 per skewer. Warm a griddle pan or heavy-based frying pan over a medium heat. Add the skewers and griddle for 5-6 mins, brushing them with the chilli butter and turning them often, till lightly charred. Alternatively, you can cook them under a preheated grill for 8-10 mins, turning often and brushing with more butter, till lightly charred.

6. Transfer the Brussels sprouts skewers to a serving platter, alongside the blue cheese dip. Brush them with any remaining chilli butter. Serve straight away.

7. Get Ahead
You can parboil the sprouts and then add them to the marinade 3-4 hrs before you want to grill them. Cover the bowl with a clean tea towel while they marinate. You can make the dip up to a day ahead and store it in the fridge. Garnish with the chives and pomegranate seeds just before serving.