The perfect pair: Exclusive Recipe from Martha, Brooklyn

Cheese and wine
Ice-cream and apple crumble
Vegemite and Avocado

There really is a perfect pair to any ingredient.

Image: Martha, Brooklyn

Martha, in Fort Greene Brooklyn plays to the same tune with The Perfect Pair, Husband and wife duo – Andres Valbuena (chef) and beautiful partner in life and business, Melissa Gorman the inspiration.

Starting as a pop-up kitchen and now full-blown restaurant, I have luckily gained an exclusive recipe that many locals crave.

Eat your greens and make your mum happy with this delicious, slightly up-market take on Brussels Sprouts. The best thing is: no annoying measuring cups – just play it by ear! Love honey, add more… love zingy lime juice, squeeze a lot… release the inner chef in you!

NOTE: If you don’t want to deep-fry these suckers, try roasting them at a high temperature to get that charred yuminess

Image: Martha, Brooklyn


Brussels Sprouts
Fish Sauce
Lime Juice
Chile Paste (Sambal or Sriracha will work in a pinch)
Crushed Peanuts
Pickled Jalapenos
Canola or other Vegetable Oil for frying

– Cut Brussels Sprouts in half, lengthwise.
– Heat oil in deep-sided skillet or pot (enough to cover your Sprouts).
– When oil is hot, carefully add Sprouts and deep-fry for 3-4 minutes, or until slightly charred and browned.
– While Sprouts are frying, mix Fish Sauce, Lime Juice, Honey and a touch of Chile Paste into a dressing. Taste as you go to see what ratio of ingredients you like best.
– When Sprouts are ready, drain in a colander to get rid of excess oil, then place in a bowl and toss with dressing.
– Garnish with Crushed Peanuts and Pickled Jalapenos.
– Enjoy!


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