Thursday, 29 December 2011

Pan-fried Brussels Sprouts with Pancetta, Chillies and Garlic

Pan-fried Brussels Sprouts with Pancetta, Chillies and
Garlic
Pan-fried Brussels Sprouts with Pancetta, Chillies and
Garlic
Purple Brussel sprouts

A stalk of Purple Brussel sprouts 

I loves Brussels sprouts and this to me is an excellent way of cooking it. Pan frying them in a searing hot pan slightly charred the sprouts and add to the nuttiness flavour. This is so easy to make and will be a great accompaniment to any dish. I have used the purple sprouting variety but the normal variety is just as good. If you are vegetarian, just omit the Pancetta. This will, I believe, convert even the most stubborn sprouts-hater. Do not overcooked the sprouts, there should still be some crunch to it and not all soggy and mushy.

Recipe:
(Serves 4-6 as side dish)

1kg Brussels sprouts, halves
100g Pancetta, cubed
2 large chilli, deseeded and sliced
2 cloves garlic, peeled and sliced
1/2 medium onion, cut into small cubes
Olive Oil
Salt and pepper


Fill a pot with water and bring to the boil. Add a pinch of salt and bro the boiling water blanch the Brussels sprouts for 3 minutes, then drains and tip into a bowled of iced water to cool them down quickly. This stop any further cooking and retain their colours.
Heat up a large frying pan, drizzle with some olive oil and sauté the panetta, if using for a few minutes, until crispy. Add the sprouts to the pan and sauté for a minute, then add the chillies, garlic and onion and toss everything together and cooked for a further 2-3 minutes. Season with salt and pepper and serves.




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