Grilled Brussels sprouts with pecan praline and sprout top seaweed

Instructions

1. Step 1

   Add all the praline ingredients to a blender. Pulse the praline into a coarse texture. Set aside at room temperature

2. Step 2

   For the chestnut mushrooms, first preheat the oven to 160°C/gas mark 3

3. Step 3

   Add all of the chestnut mushroom ingredients to a roasting tray. Cover them with foil, and braise the mushrooms for 40 mins

4. Step 4

   Set the mushrooms aside until they are cool. Strain the cooking liquid and reserve it for braising the next batch of mushrooms

5. Step 5

   For the seaweed, first heat up the vegetable oil to 180°C

6. Step 6

   Fry the sprout tops for a minute or so until crisp, then remove them from the oil and season with shiitake powder

7. Step 7

   Prepare a barbecue for the sprouts

8. Step 8

   Rub the Brussels sprouts with oil and sprinkle them with salt, then barbecue them until golden brown, soft and tender

9. Step 9

   Toss the cooked sprouts into a mixing bowl with the praline and mushrooms. Place them in a serving bowl, and garnish with the sprout top seaweed