If you haven’t checked out the inimitable food writer and photographer @yorkshiregourmet you really should. We spent a day with him an he’s a bit of a legend. .
Like us, he likes to do things differently so here’s skyr and the best of the season’s sprouts, the Yorkshire Gourmet way: . *Deep-Fried Brussels Sprouts with Hesper Skyr and Viking Smoked Salt* .
Great Nordic vibes here – crispy and smoky deep-fried sprouts seasoned with Viking smoked salt. Viking salt has wood-fire aromas which take you back to a more primitive time. It’s deep yellow in flavour which is due to the addition of turmeric, and it can transform dishes with its beautiful wood-smoke flavours and aromas. It can be quite elusive to find though, it’s sometimes available in delis, or available from online retailers, worth tracking down. Balancing the flavours and bringing a cool creamy freshness is the Hesper skyr with the addition of plenty of fresh dill, great as a side accompaniment. Serve as a dip alongside the sprouts and enjoy!
200g brussels sprouts
100g Hesper simply natural skyr
a good handful of fresh dill, leaves picked and roughly chopped
Viking smoked salt, for sprinkling
sunflower oil for deep-frying
1. Put the Hesper skyr in a serving bowl and stir in the dill. Set aside.
2. Trim then quarter the brussels sprouts.
3. Heat a deep-fat fryer until it reaches 170°C. Deep-fry the sprouts in batches for about 20-30 seconds until crispy, drain, then place on kitchen paper to soak up any excess oil.
4. Sprinkle Viking salt over the sprouts and serve immediately with the skyr and dill while the sprouts are crisp and hot.
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