Ingredients

  • 1kg brussel sprouts
  • 4 rindless smoked streaky bacon rashers
  • 25g pecan halves, roughly chopped
  • a good knob of Kerrygold Pure Irish Salted 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 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.
  2. When almost ready to serve, heat the butter in a sauté pan and sauté the bacon until crisp and golden.
  3. Add the pecan halves to the same pan and sauté for a couple of minutes until lightly toasted and sizzling.
  4. Add the butter to the sauté pan and tip in the blanched Brussel sprouts, then sauté 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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