The Cordony Kitchen — Amanda Cordony

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Brussels sprouts with bacon and currants.


Cook time: 20 mins | Prep time: 20 mins | Serves: 4

Ingredients.

  • 500g brussels sprouts, ends trimmed

  • 1 spanish onion, cut into thin wedges

  • 1 lemon, juice and zest

  • 50g pinenuts, toasted

  • 1/4 cup currants

  • 1 cup parmesan, grated

  • 3 tablespoons white wine vinegar

  • 4 rashers bacon, rind removed and finely sliced into strips

  • salt and pepper to taste

Garnish

  • parsley and thyme


Method.

1. Fill a medium saucepan with salted water and add Brussels sprouts on medium to high heat. Bring to a simmer for 3-4 minutes or until tender. You still want a little crunch and to keep their vibrancy.

2. Drain sprouts and sit under cold running water for 1 minute. Cut the sprouts in half. Add white wine vinegar to the currants in a cup to macerate for 5 minutes.

3. In a large frying pan add olive oil and onions to sweat down for 5 minutes. Add bacon and cook for another 5 minutes. Then add the sprouts and currants with the vinegar. Stir through and turn off the heat.

4. Add parmesan and add to a serving bowl, sprinkle pine nuts on top and garnish with herbs and lemon zest. Add salt and pepper to taste.

Cooking Tips:
Leave the cheese out for dairy-free.

Enjoy! Amanda x