Saturday, 28 July 2012

Brussels Sprouts with Lardons

We borrowed this recipe from Nigella Lawson's Christmas book and since then, it's been the only way we've eaten Brussels sprouts! It's just fantastic and really transforms these mini-cabbages. If you're feeling festive you can chuck in a couple of peeled, cooked, halved chestnuts.

  • Several handfuls of Brussels sprouts
  • 2-4 rashers of bacon, or 100g lardons

Pick over the Brussels sprouts, cutting off the toughest part of the base, discarding any discoloured leaves and finally halving. Steam for 5-6 minutes, until bright green but not soft. Meanwhile, heat a barest smidgen of oil in a wok and snip in the bacon, or drop in the lardons. Toss about and fry for a minute until no longer transparent. Add the Brussels sprouts, toss once and leave for a further minute; toss again and leave for another minute. You want the Brussels to be well-singed and cooked through, and the bacon to be crispy.

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