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Clara Cooks

Brussel Sprouts with candied bacon and chopped hazelnuts

Brussels sprouts are the number one most hated vegetable – the poor little sprout has had very bad press – mostly because it can be tough to cook well. i adore these and you can totally jazz them up with some additional flavours. This is my favourite recipe.

Ingredients

  • 500g (18oz) Brussels sprouts
  • 50g (2oz) hazelnuts
  • 6 slices streaky bacon
  • 40g soft (light) brown sugar 
  • 600ml water 
  • 1 1/2 teaspoons salt
  • 25g (1oz/1/4 stick) butter
  • Salt and freshly ground black pepper

 

Garnish

  • 2 tablespoons (2 1/2 American tablespoons) fresh parsley, chopped

 

Method

  1. Trim the sprouts, cut in halves (i do this 2 days beforehand and keep them covered in water in the fridge) 
  2. Preheat the oven to 200°C/400°F/Gas Mark 6.
  3. Toast the hazelnuts on a baking tray in the preheated oven for 8-10 minutes, shaking regularly until golden and remove the skins. Allow to cool, then chop coarsely. Again do this up to a week beforehand (keep in a jar)
  4. Cover a baking tray with a sheet of parchment paper. Dip the streaky bacon in soft brown sugar so both sides are coated. Cook for 5-6 minutes until the bacon is caramelised on both sides. Remove from the oven and allow to sit for a minute or two and remove to a wire rack to crisp up.
  5. Bring a pan of water to the boil, add the salt. Toss in the sprouts, cover the saucepan 
  6. just for a 1minute until the water returns to the boil, then uncover and remain for 5 or 6 
  7. minutes or until the sprouts are cooked through but still have a slight bite. Drain very well. The sprouts should be still fresh and green.
  8. Melt a little butter in a pan, roll the sprouts gently in the butter, season with lots of freshly ground pepper and salt. Taste for seasoning.
  9. Chop the bacon into little pieces. Add most of the coarsely chopped hazelnuts and candied bacon. Toss, taste and correct seasoning. 
  10. Turn the sprouts into a warm serving dish. Sprinkle with the remaining hazelnuts, candied bacon and chopped parsley.

Serve immediately.

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