- 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
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.
- 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.
Want More Ideas?
Follow Kerrygold on Instagram
Farmette’s Fine Fettle Flapjacks
This recipe was created by our friend, Imen McDonnell (...
Pancakes with Salted Caramel Sauce
Salted caramel has been popping up in recipes a lot lately, but have you ever tr...
Field mushroom soup with crunchy garlic croutons
Autumn beckons with this earthy wholesome soup. Forage for wild field mushrooms...
Sizzling Prawns with chilli & butter
Spice up your life with this irresistible shellfish recipe. Easy to whip up in n...