INGREDIENTS
500g Brussels sprouts, trimmed and halved
1 tbsp hoisin sauce
60g butter melted
½ cup roasted peanuts, roughly chopped
½ lemon, juiced
METHOD
- Place Brussels sprouts into a perforated steam container.
- Place in steam oven and Steam at 100°C for 6-8 minutes.
- Remove from the steam oven, shaking off any excess moisture and place into a bowl.
- Add butter, hoisin, lemon juice and a little salt and toss together.
- Sprinkle peanuts over the top and serve.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
