Brussels sprouts with bacon and currants.
Cook time: 20 mins | Prep time: 20 mins | Serves: 4
Ingredients.
500g brussels sprouts, ends trimmed
1 spanish onion, cut into thin wedges
1 lemon, juice and zest
50g pinenuts, toasted
1/4 cup currants
1 cup parmesan, grated
3 tablespoons white wine vinegar
4 rashers bacon, rind removed and finely sliced into strips
salt and pepper to taste
Garnish
parsley and thyme
Method.
1. Fill a medium saucepan with salted water and add Brussels sprouts on medium to high heat. Bring to a simmer for 3-4 minutes or until tender. You still want a little crunch and to keep their vibrancy.
2. Drain sprouts and sit under cold running water for 1 minute. Cut the sprouts in half. Add white wine vinegar to the currants in a cup to macerate for 5 minutes.
3. In a large frying pan add olive oil and onions to sweat down for 5 minutes. Add bacon and cook for another 5 minutes. Then add the sprouts and currants with the vinegar. Stir through and turn off the heat.
4. Add parmesan and add to a serving bowl, sprinkle pine nuts on top and garnish with herbs and lemon zest. Add salt and pepper to taste.
Cooking Tips:
Leave the cheese out for dairy-free.
