Monday, 28 November 2011

Recipe - Pimped up Brussels Sprouts


Brussels sprouts will probably never win any popularity contests but if you like them, they are good.

I know people who'll only eat one sprout a year, and that is just as to please their mother on Christmas. (Hi Mark! ;) )

Personally I quite like them but this is a recipe that is tried and tested to make non-believers at least try them. Some of them have survived and lived to tell the tale of sprouts that were at least tolerable.

The seasonal box I received from Knorr recently didn't just contain that mahoosive turkey, it also contained some (Christmas) seasonal vegetables as well. Brussels sprouts were of course part of this so I cooked them up in this way.

Maybe this could be something to try on the sprout haters in your circle of friends and family? Because let's face it - everything gets better with a bit of bacon added.

With all that having been said, let's move on over to the recipe.

Ingredients
Brussels Sprouts
Salt
Pepper
Lardons
Balsamic vinegar

Method
Bring some well salted water to a rolling boil. Chuck in the brussels sprouts and let them boil for 4 minutes or so. Drain and dump them into some ice cold water to refresh. Let them sit there for a minute or two and drain again. Slice them in half and put to the side.

Heat a non-stick frying pan on a medium heat. Once heated add in the lardons and let them fry for a bit. If they don't release all that much fat - add in a splash of olive oil too.

Once the lardons start to crispen up - add in the brussel sprouts and a dash or five of balsamic vinegar.

Let this fry away until the lardons have crisped up nicely and the sprouts have started to caramelise. Season to taste.

Enjoy!

2 comments:

  1. This looks delicious. I normally sauté my sprouts with lardons but will definitely adding a dash of balsamic vinegar! Thank you!

    ReplyDelete
  2. Helen,

    I'm really glad that you liked the idea and got some inspiration from it.

    One of my friends told me that he slices the sprouts, raw, thinly and then he fries them with lardons.

    A new one to me that I will have to give a go as well.

    // Mike

    ReplyDelete

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// Mike

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