Christmas Basics: How to cook Brussels sprouts

I'm going to show you how to jazz up that dreaded christmas vegetable, the Brussels Sprout. It's such a shame that we only eat these once a year. They're such a wonderful vegetable. So I'm going to do a really simple recipe that will just make them a little bit more interesting, a lot more palatable and very straight forward.

Ingredients

  • 1 kg Brussel sprouts
  • 6 Rashers of Streaky Bacon
  • 1 Onion
  • 1 Clove of garlic
  • 1 Splash of Marsarla wine
  • 1 handful Toasted flaked almonds
  • 15 g Butter
  • 2.2 lbs Brussel sprouts
  • 6 Rashers of Streaky Bacon
  • 1 Onion
  • 1 Clove of garlic
  • 1 Splash of Marsarla wine
  • 1 handful Toasted flaked almonds
  • 0.5 oz Butter
  • 2.2 lbs Brussel sprouts
  • 6 Rashers of Streaky Bacon
  • 1 Onion
  • 1 Clove of garlic
  • 1 Splash of Marsarla wine
  • 1 handful Toasted flaked almonds
  • 0.5 oz Butter

Details

  • Cuisine: British
  • Recipe Type: Side
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 8

Step-by-step

  1. Cut the Brussel sprouts in half and blanche them in slightly salted water for about 2-3 minutes.
  2. Drain the sprouts then place them in cold water for 5-10 minutes.
  3. Chop the bacon, onion and garlic. Add the bacon to a hot pan and fry until crispy.
  4. Remove the bacon from the pan and add butter to the bacon fat then fry the onions and garlic until caramelised.
  5. Place the cooked bacon back in the pan and add a splash of Marsarla. Bring up the heat and simmer for a couple of minutes before adding the blanched sprouts.
  6. Season with salt and pepper and heat for about 2 minutes. To finish, sprinkle with a few toasted flaked almonds.

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