Sprouts, Lardons and Chestnuts by Paul Quinn - Paul's Cooking
1. Firstly take the sprouts, trim off outside leaves and remove the bottom stalk. Try to get a regular size of peeled sprout so that they cook evenly.
2. Drop the sprouts into boiling, lightly salted water and cook for no more than 5 minutes. Immediately place the cooked sprouts into iced water to stop the cooking process and to retain their green colour.
3. Now take a large frying pan or ideally a wok, put on a moderately high heat and add a good knob of unsalted Lurpak®. As the Lurpak® heats add the lardons and chestnuts and stir fry.
4. Remove the sprouts from the iced water, drain well. Add the sprouts as the lardons and chestnuts take a lovely golden nutty colour from the Lurpak.
5. As the lardons being to crisp up, remove sprouts, drain well and add to the hot pan. Add a quick squeeze of lemon juice, toss and stir fry until the sprouts just start to take a little colour and are glazed by the lovely rich buttery sauce.
6. Season with a little sea salt and a good grind of black pepper and serve immediately.
Ingredients
500g of Brussels sprouts
Juice of quarter a lemon
Pancetta or smoked bacon lardons
Handful of pre-cooked chestnuts – chopped (shop bought, vacuum packed)
25-50g unsalted Lurpak®
Sea salt and freshly ground black pepper