Mon, 4 December 2017
Serves 6
INGREDIENTS:
1kg brussel sprouts
1 tbsp. olive oil
220g pancetta
50g butter
100g dried cranberries, chopped
250g chestnuts, cooked
100ml sherry
1 tsp. fresh thyme, finely chopped
2 tsps. fresh flat leaf parsley, finely chopped
sea salt and freshly ground black pepper
METHOD:
Start by prepping the brussel sprouts. Trim the bottoms off each of the sprouts and cut a cross into each. Then place them into a large pan of salted boiling water and cook until tender but still retaining a bit of bite. This should take about five minutes or so depending on their size.
Add the olive oil in to a large frying pan and place over a medium heat, stir in the pancetta and continue to cook until it’s crisp.
Add the butter, cranberries and chestnuts to the frying pan. Cook for two to three minutes and then pour in the sherry, and continue to cook for another two to three minutes.
Drain the brussel sprouts, cut them in half and then stir them in to the pancetta, chestnuts, cranberries and sherry and cook for a further three minutes. Finally, sprinkle in the parsley and thyme and season with salt and freshly ground black pepper.
