Brussels Sprouts
Brussels Sprouts
Cooking Mode:
Steam
Equipment
- Paring Knife
- Mixing Bowl
Ingredients
Ingredients- 400gm Brussels sprouts
- 100gm Bacon
- 30gm Butter
- 1 Shallot
- 4 Sprigs of Thyme
- 1/2 a Loaf of Bread
- Olive Oil
- Salt
METHOD
Remove the stalk end of the Brussels sprouts and peel away individual leaves, continue until you reach the yellow inner and discard the inner, place the leaves on a perforated steam tray
Heat a medium frying pan and fry off bacon until crisp, add butter, croutons and thyme, cook until the croutons begin to colour
Add shallots and cook till golden. Place the bacon mix on paper towel to drain Place sprout leaves in a pre-heated oven on steam setting cook for 6 mins @ 100 degrees Mix sprout leaves and bacon mix season with salt and dress with olive oil and serve
Heat a medium frying pan and fry off bacon until crisp, add butter, croutons and thyme, cook until the croutons begin to colour
Add shallots and cook till golden. Place the bacon mix on paper towel to drain Place sprout leaves in a pre-heated oven on steam setting cook for 6 mins @ 100 degrees Mix sprout leaves and bacon mix season with salt and dress with olive oil and serve
HINTS & TIPS
Brussels sprouts are often not liked due to their bitter taste, this is generally due to over cooking.
(cooking the leaves rather than the whole sprout removes the possibility of a bitter end result)
Steamed leaves dressed with salt and olive oil are a great garnish for fish or roast pork
Brussels sprouts have high levels of vitamin C and vitamin K these levels are maintained so long as they are not over cooked
(cooking the leaves rather than the whole sprout removes the possibility of a bitter end result)
Steamed leaves dressed with salt and olive oil are a great garnish for fish or roast pork
Brussels sprouts have high levels of vitamin C and vitamin K these levels are maintained so long as they are not over cooked
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