Brussels Sprouts with Chestnuts and Bacon
The contrast between
sweet delicate sprouts and salty crisp bacon is divine. Perfect with a roast
dinner. You can use frozen chestnuts which are already cooked, but better
still - cook your own.
Serves a family of 4
you'll need -
200ml light vegetable
400g trimmed Brussels
150g Smoked bacon,
150g Cooked Chestnuts
the Brussels sprouts in a large saucepan and add the stock.
Bring to the boil,
cover and simmer on a medium heat for 5 minutes.
Test the sprouts to
see if they are tender.
Drain and set aside.
In a large frying
pan or wok heat the vegetable oil and add the cubes of bacon fry until
lightly golden and add the chestnuts cook for a further 2-3 minutes.
Add the Brussels and
butter, once the butter has melted serve the Brussels.
score the bottom of the chestnut (a criss-cross knife cut will do) and boil
in milk or water for 20 minutes and peel the outer shell and inner skin
while still hot. Don't worry if you don't manage to get them out whole they
are a little fiddly to peel.