“En­joy Brus­sels sprouts while in sea­son”

Sunday Herald Sun - Stellar - - Weekly Planner -


500g Brus­sels sprouts, halved 4 eggs 200g streaky ba­con, chopped 2 gar­lic cloves, sliced 270g soba noo­dles, cooked to packet in­struc­tions Co­rian­der leaves to serve

Fish sauce vinaigrette 2 tbs fish sauce Juice of 1 lime 1 gar­lic clove, grated 2 tbs rice wine vine­gar 1 long red chilli, thinly sliced 1 tsp palm or caster sugar

Bring a large saucepan of wa­ter to the boil over high heat. Add the Brus­sels sprouts and cook for 3-4 min­utes or un­til just ten­der. Drain and run un­der cold wa­ter to stop cook­ing. Re­turn the pan to the boil, then add the eggs. Cook for 6½ min­utes. Run un­der cold wa­ter and peel. Place the ba­con in a cold fry­pan over medium heat. When it be­gins to siz­zle and the fat starts to ren­der, cook for 3-4 min­utes un­til crisp. Add the gar­lic and cook a fur­ther 30 sec­onds un­til fra­grant. Re­move with a slot­ted spoon and drain on pa­per towel, leav­ing fat in the pan. Add the drained Brus­sels sprouts, sea­son and cook, toss­ing for 2-3 min­utes un­til slightly charred. For the dress­ing, com­bine all the ingredients in a bowl. Toss the Brus­sels sprouts through the dress­ing, then serve with the noo­dles, ba­con and co­rian­der. NUTRITION • 26G PROTEIN • 7G SAT FAT • 52G CARB • 5G SUG­ARS • 1675MG SODIUM • 505 CAL (2115KJ)

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