It’s that time of year again. Time to countdown to Christmas.
What better way than to start with the vegetable we all love to hate? Brussel sprouts. They are a Christmas staple and here’s my recipe to making them culinary delight.
You will need (serves 3):
- 250g sprouts, peeled and halved
- 100g pancetta/smoked bacon, diced into centimetre cubes
- 10g butter/margerine
- 10ml balsamic vinegar
- Pinch of pepper
- Pinch of dried parsley
Making the brussel sprouts:
- Fry the pancetta, on a medium heat, in a frying pan until it has started to brown. No oil is needed because the bacon has its own fat, only add half of the butter or margerine if necessary.
- Next, add the sprouts to the pancetta. Fry them for around two minutes until they are starting to cook. Add some margerine to help the cooking. Turn the temperature down to low and cover with a pan lid.
- Once the have been steaming for around 4 minutes, uncover and drizzle the balsamic over them. Turn up the heat and let them sizzle and absorb the glaze.
- Once the glaze has covered the sprouts and left them with a charred look they are cooked. So add a pinch of dried parsley and of black pepper and they are ready.
- Serve and enjoy as an accompaniment to any meal, Chistmassy or not.
If you’re a vegetarian, or you don’t eat bacon, swap it for roasted chestnuts and complete the process as if they were the bacon (you will need some extra butter, or vegan substitute if using chestnuts).