Monday, January 23, 2012

pan fried brussels sprouts

pan fried brussels sprouts
serves 2 as a main course or 4 as a side dish 

I know many people who absolutely hate brussels sprouts, or at least they
did until they tried them cooked this way. I’ve converted more than a handful
of people with this recipe.
Pan fried with smoky bacon, the sprouts are sweet and slightly oniony and
have none of that aweful boiled cabbage flavour.
 500g (1lb) Brussels sprouts
 60g (2oz) pancetta, smoked spec, or bacon, chopped
 2 large sprigs sage, leaves picked, optional
 2 cloves garlic, finely sliced
 squeeze of lemon juice
Trim the base of your sprouts and peel away the dark green outer
leaves. You can either discard these or add them to the pan but they will add a stronger more cabbagey flavour so probably best to omit them on your first attempt. Take the trimmed sprouts and finely slice lengthwise into 4 or 5 slices.
Heat a small frying pan over a medium heat. Add a few tablespoons
olive oil and allow to warm for a few seconds before adding the
pancetta, spec or bacon. Cook for a minute or two and then add
the trimmed sprouts, sage and garlic. Saute, stirring regularly for
approximately 10 minutes or until the sprouts are starting to soften and
take on a golden colour.

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