Brussels Sprouts with Crispy Bacon, Apple and Rosemary, Creamed Red Cabbage and Beetroot Gratin
Brussels Sprouts with Crispy Bacon, Apple and Rosemary
500g Brussels sprouts, quartered through the root
4 slices chopped streaky bacon or pancetta
1 small onion, chopped finely
1 tablespoon oil
½ Granny Smith apple, peeled, cored and chopped into very small dice
2 teaspoons chopped rosemary leaves
Method
Bring a pan of salted water to the boil.
Cook the bacon in the oil until crisp and remove from pan. Cook the onion in the bacon fat until soft. Cook the sprouts for 2 minutes, drain and add to the pan with the reserved bacon, apple and rosemary. Cook for a minute then serve.
Creamed Red cabbage and Beetroot grain
1 small red cabbage, quartered, cored and shredded finely
1 medium beetroot, peeled and coarsely grated
1 red onion, sliced
2 tablespoons oil
25g butter
1 teaspoon cracked black pepper
150ml chicken stock
200ml double cream
50g breadcrumbs
4 tablespoons olive oil
Method
Heat the oil and butter in a large pan and add the onion. Cook until soft and add the cabbage and beetroot. Season with the pepper and cook, stirring frequently until the mixture softens. Add the stock and cook for 5 minutes.
Add the cream and simmer until the juices are spoon coating consistency.
Place in a baking dish.
Mix the crumbs with the oil and place under a grill until crisp and golden. Serve.
