Recipes
Steamed Brussels sprouts, hoisin butter and peanuts
5 minutes
Preparation time
8 minutes
Cooking time
4 servings
Serves
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.
Hints and tips
- If you don’t have a steam oven, the Brussel sprouts can be cooked in the oven on Fan Plus at 200°C for 15–20 minutes, or until golden.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.