Braised Brussels sprouts with veal bacon & chestnuts
(serves 6-8)
Prep time: 10 mins Cooking time: 15 mins
400g Brussels sprouts
200g thick-sliced veal bacon or slab veal bacon
1 red onion, chopped
20-25 canned roasted chestnuts, quartered or roughly chopped
1/4 cup chicken stock
Lemon wedges and cress, to serve
1 Put a large pan of salty water on the stove to boil. While the water is heating, cut the sprouts in half.
2 Cut the bacon into pieces about 5mm wide and sauté in a large pan over a medium heat.
3 Once the water is boiling, add the sprouts and boil them for 2 minutes. While they are boiling, prepare a large bowl of iced water. When the cooking time is over, plunge the sprouts into the iced water. This will stop the cooking and help them to keep their vibrant green colour. Once chilled, drain and set aside.
4 When the bacon is browned, remove it from the pan with a slotted spoon and set aside.
5 Remove all but 1 tablespoon of the bacon fat from the pan. Turn up the heat to high and add the red onion. Cook until the onion begins to brown, then return the bacon to the pan.
6 Add the chestnuts and sprouts to the bacon and onions. Add the chicken stock and toss to combine. Season and cook over a high heat for 2-3 minutes.
7 Serve hot with lemon wedges. Squeeze a little lemon juice over the sprouts just before eating. Garnish with cress.