Here is the 4th recipe!
On the ninth day of Christmas Diana Cheal gave to us:
Brussels sprouts and are either loved or hated by everyone. They can be a bit soggy if not cooked right, and I think everyone has nightmares about soggy, greying ones that were available at school! Never put a cross in the bottom of the sprouts, as this means they will take on extra water. Cook them until they are al dente, to preserve the crunch. In our house, we always have left over sprouts to use up. So:
- Peel the Brussels sprouts so that the outer dirty layers are taken off. Slice off the bottom of them, and then cut into thin slices.
- Either use bacon lardons, or chop bacon into lardons/cubes.
- Saute the bacon in a large pan, and then add in the Brussels sprouts. Use the fat from the bacon to cook the Brussels sprouts as well. This can be served straight away or you can let it cool and serve it as a salad. If you want a bit more crunch, then nuts or seeds can also be added. Macadamia nut or almonds, also sautéed, would go well with this.