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BRUSSEL SPROUTS WITH BACON AND ORANGE




Source of Recipe


Anthony Worrall Thompson


List of Ingredients




450g (1 lb) brussel sprouts, trimmed
85g (3 oz) unsalted butter
85g (3 oz) smoked streaky bacon, cut into lardons
1 small onion, finely chopped
half teaspoon fennel seeds
grated rind of 1 orange
half teaspoon soft thyme leaves
175g (6 oz) prepared and cooked chestnuts, cut in half
salt and ground black pepper


Recipe



Cook the brussel sprouts in boiling salted water for 6 minutes. If you want to prepare ahead, at this point drain the sprouts and plunge into iced water, drain again and refrigerate. (This arrests the cooking and sets the colour.) If not carrying out this procedure just drain the sprouts and proceed with the recipe.

Meanwhile heat the butter in a frying pan, add the bacon and cook over a medium heat until the bacon starts to turn colour.

Add onion, fennel seeds, orange rind and thyme and cook until the onions start to colour.

Add the drained sprouts and chestnuts and fry until the sprouts start to turn golden and have a wonderful crusty exterior. Season to taste.

Serves 6-8.