20 small Brussels sprouts
4 slices prosciutto
1 tbsp olive oil
2 tbsp rice wine vinegar
2 tbsp caster sugar
100g blanched almonds
80g white miso paste
4 corn on the cob – with husks attached
Micro coriander and chopped fresh chilli, to serve
Place the Brussels sprouts in a microwave safe bowl. Add about 1 tbsp water, cover with plastic wrap and microwave on high for 2 minutes or until they are bright green. This makes the Brussels sprouts easier to thread onto skewers.
While you pre-cook your sprouts, make the almond miso butter. Combine the vinegar and sugar in a small saucepan. Cook over low heat for 2 minutes until the sugar has dissolved. Set aside to cool. Process the almonds, butter and miso until a smooth paste forms. Add the vinegar mixture and process until well combined.
Preheat a BBQ grill or chargrill pan on medium-high.
Thread the Brussels sprouts onto four soaked wooden or metal skewers, weaving the prosciutto between them as you go. Place the skewers on a tray and drizzle with oil. Brush with some of the almond miso butter (reserving half for the corn) and cook for 1-2 minutes on each side until tender and slightly charred.
For the corn, microwave the corn (with husks on) for 1 minute. Remove, slice off the tip and the corn will slip out.
Brush the corn with the remaining almond miso butter and chargrill over medium-high heat until blistered and tender.
Serve topped with micro coriander and chopped fresh chilli.