BRUSSELS SPROUTS WITH TOASTED HAZELNUTS & CANDIED BACON
Darina says: “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. If you follow the conventional wisdom to cut a cross in the base and boil them, you are pretty much guaranteed the result that has condemned the sprout. Try cutting them in quarters – they cook much faster and retain their bright green colour. Candied bacon really perks them up, a avour I rst tasted at a friend’s house in New York”
SERVES 6 50g hazelnuts
6 slices lightly smoked streaky bacon, approx. 110g 40g soft pale brown sugar
500g Brussels sprouts
25g butter
70ml homemade chicken stock
Salt and freshly ground black pepper
2 tbsps chopped fresh parsley
Method
1 Pre-heat the oven to 180°C/350°F/gas mark 4.
2 Put the hazelnuts on a baking sheet and toast in the oven for 15 minutes, shaking regularly, until the skins start to ake away and the nuts are golden. Rub o the skins with a cloth and allow to cool, then chop the hazelnuts coarsely.
3 Raise the oven temperature to 200°C/400°F/gas mark 6. Line a baking tray with a sheet of parchment paper. Dip the streaky bacon in the brown sugar so that both sides are coated and place on the tray. Cook for 10-15 minutes, until the bacon is caramelised on both sides, ipping it over halfway through the cooking time. Remove from the oven and allow to sit for a minute or two, then remove to a wire rack to crisp up. 4 Meanwhile, trim the sprouts, cut in half and shred thinly. Melt the butter in a sauté pan over a medium-high heat. When it foams, add the shredded sprouts and toss to coat. Add the chicken stock, cover and cook on a high heat for 4-5 minutes, tossing regularly. Season well with salt and freshly ground pepper. The sprouts should still be fresh and green.
5 Snip the bacon into uneven pieces with scissors. Add most of the coarsely chopped hazelnuts and candied bacon to the sprouts. Toss, taste and correct the seasoning. 6 Turn into a hot serving dish. Sprinkle with the remaining hazelnuts, candied bacon and the chopped parsley. Serve immediately.