- 1kg Brussel Sprouts
- 4 rindless smoked streaky bacon rashers
- 25g pecan halves, roughly chopped
- A good knob of Kerrygold butter
- Sea salt and freshly ground black pepper
- Trim the brussel sprouts and blanch in a pan of boiling salted water for 6-8 minutes or until just tender. Check by piercing with the tip of a sharp knife.
- Drain and cool quickly under cold running water, then cut each one in half.
- The blanched sprouts can now be put into a large zip-lock bag and kept in the fridge until needed.
- When almost ready to serve, heat the butter in a saute pan and saute the bacon until crisp and golden.
- Add the pecan halves to the same pan and saute for a couple of minutes until lightly toasted and sizzling.
- Add the butter to the saute pan and tip in the blanched brussel sprouts, then saute over a medium heat until warmed through.
- Season to taste and tip in the bacon and pecans and toss again briefly, then tip into a warmed serving bowl.
- Cover with foil and keep warm in a low oven until needed.
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