What you'll need
- 100g softened butter
- 3 tsp Vegemite
- 500g Brussel Sprouts, halved
Time: 10 mins
Beat together the butter and Vegemite until smooth. Form it into a log with some baking parchment, then roll it up in the paper and twist the ends (like a Christmas cracker), and stick it in the fridge until you need it.
Get your sprouts on the boil in salted water for 4 minutes, then drain and leave them to steam-dry. Take a large frying pan, get it banging hot, then toss in the dry sprouts and dry fry for 5 minutes until they start to blacken around the edges. Take the pan off the heat, and chuck in a big chunk of your Vegemite butter. Sizzle away until the butter has melted, and use a wooden spoon to make sure the sprouts are well covered. Season well with pepper, and serve with your Christmas ham, turkey, chicken, or whatever you’ve got cooking.
For the perfect wine pairing, crack open a bottle of the South Aussie
Beklyn Shiraz 2016. This two is a match made in heaven! Yum!
There you have it -- a recipe for Charred Vegemite Sprouts!
Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.