Ingredients

  • 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

Directions

This is a great way to ensure that your brussel sprouts end up perfectly cooked. They can be cooked and refreshed a few hours in advance, which guarantees no more over-cooked lifeless specimens.

  1. 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.
  2. Drain and cool quickly under cold running water, then cut each one in half.
  3. The blanched sprouts can now be put into a large zip-lock bag and kept in the fridge until needed.
  4. When almost ready to serve, heat the butter in a saute pan and saute the bacon until crisp and golden.
  5. Add the pecan halves to the same pan and saute for a couple of minutes until lightly toasted and sizzling.
  6. Add the butter to the saute pan and tip in the blanched brussel sprouts, then saute over a medium heat until warmed through.
  7. Season to taste and tip in the bacon and pecans and toss again briefly, then tip into a warmed serving bowl.
  8. Cover with foil and keep warm in a low oven until needed.

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