Sprouts, chestnuts and bacon
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
16
MINUTES
CUISINE
COURSE
Side
Method
Parboil the sprouts in a large pan of salted boiling water for around six minutes. Drain into a colander and leave aside. The sprouts should be a little over half- way cooked.
In a large frying pan, heat a little olive oil and add the bacon, cooking it untilstarting to crisp up. Add the sprouts and chestnuts along with the butter and move around the pan for around 10-15 minutes, giving the sprouts enough time to soften a little and crisp up on the cut sides.
You want everythinglooking browned a little and crisp. Add a splash of water if you need to avoid too much of the chestnuts sticking or if the sprouts need a little steam to cook through further.
Add the molasses at the end, stirring it aroundthe pan, coating all of the sprouts well. Tip onto a warm serving dish and sprinkle with the pomegranate seeds.
Ingredients
1kg brussel sprouts, trimmed and cut in half
200g cooked chestnuts
400g good-quality smoked bacon rashers or pancetta cut into lardons
sea salt
black pepper
2 tbsp pomegranate molasses
pomegranate seeds (from half a pomegranate)
olive oil
50g butter
Method
Parboil the sprouts in a large pan of salted boiling water for around six minutes. Drain into a colander and leave aside. The sprouts should be a little over half- way cooked.
In a large frying pan, heat a little olive oil and add the bacon, cooking it untilstarting to crisp up. Add the sprouts and chestnuts along with the butter and move around the pan for around 10-15 minutes, giving the sprouts enough time to soften a little and crisp up on the cut sides.
You want everythinglooking browned a little and crisp. Add a splash of water if you need to avoid too much of the chestnuts sticking or if the sprouts need a little steam to cook through further.
Add the molasses at the end, stirring it aroundthe pan, coating all of the sprouts well. Tip onto a warm serving dish and sprinkle with the pomegranate seeds.
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