Recipe Series... Fino Seppeltsfield Fried Brussels Sprouts

Fino Seppeltsfield Brussels Sprouts with Persillade, Capers and Ricotta, served on the Bump Platter in chestnut, designed by Stephanie James-Manttan.

Located in the heart of the Village,
Fino Seppeltsfield champions local produce, working with local producers to bring guests the best of the Barossa seasons.

Executive Chef Sam Smith shares with us his version of Fino’s Fried Brussels Sprouts with Homemade Ricotta, Capers and Persillade, perfect to share or as an accompaniment to meats and fish.

Photos by Daniel Marks.

DISCOVER THE RECIPE

Fino Seppeltsfield Fried Brussels Sprouts with Persillade, Capers and Ricotta

PERSILLADE

1 cup parsley roughly chopped

1 garlic clove peeled and finely chopped

¼ cup extra virgin olive oil

salt to taste

RICOTTA

2L full cream milk

200ml pouring cream

2 tablespoons salt

100ml lemon juice

BRUSSELS SPROUTS
300g brussels sprouts cut in half

squeeze of lemon

½ tablespoon salted capers (soaked and rinsed)

½ tablespoon pickled caper leaves (picked)

salt and pepper to taste

1 tablespoon persillade

150g fresh ricotta

PERSILLADE

Using a mortar and pestle grind the parsley, garlic and a pinch of salt until fine and smooth. Mixing slowly, add enough olive oil to make a loose paste. Season to taste with extra salt if needed.

RICOTTA

Place all the ingredients in a pot and gently stir together. Place on a low heat and gently bring to a simmer without stirring. The curds should separate from the whey. Allow to sit for 20min and then gently remove the curds and strain through a fine sieve or cheese cloth. Let drain for approximately ½ hr or until the curds are set but still soft. The ricotta can be made the day before or used once cooled.

BRUSSELS SPROUTS

On a medium heat pan fry the brussels sprouts cut side down in a good amount of olive oil until dark golden, crispy and almost cooked. Remove from the heat and turn the brussels over to finish cooking on the other side. Season with salt, pepper and a squeeze of lemon. In a bowl gently toss together the brussels sprouts, persillade, capers and caper leaves. Serve on top, or alongside the fresh ricotta.

MATCHED WINE

Pair with a Seppeltsfield 2020 Barossa Vermentino.

FEATURING

Handmade tableware from jam by JamFactory:

Bump Platter and Bump Shallow Bowl, designed by
Stephanie James-Manttan
Shape Salad Servers, designed by Danielle Barrie
Optic Jug, designed by JamFactory Glass Studio
Optic Glass, designed by JamFactory Glass Studio