Jamie Oliver's Bacon Brussels
Bacon Brussels Courtesy of Jamie Oliver
Love them or hate them, you will love these
Serves 12 as a side. Can be done on the day or the evening before
Ingredients
6 rashers Helen Browning’s organic streaky bacon ** (Jamie suggested streaky but we thought you might like to try Helen’s now that you can buy it online)
Olive oil
200g (7 oz) chestnuts, roasted and peeled (shelled weight)
2 onions finely chopped
7 sprigs of sage, leaves picked and finely chopped
1kg (2lb 4oz) Brussels sprouts
2 large knobs of butter
Method
- Put a large pan on a high heat. Slice the bacon into chunky strips then put in the pan with a drizzle of olive oil; turn the heat down to medium. Once lightly golden, crumble in the chestnuts.
- When the chestnuts and bacon start to turn deep golden, add the onions and sage and turn the heat right down. Let everything cook slowly for half an hour – you can prep theBrussels in this time
- Use a paring knife to trim off the base and peel back any rough outer leaves. Leave smaller Brussels whole and halve larger ones through the core so they hold together. Once that’s done, put them in a large pan on full whack and click on a full kettle. Put a good teaspoon or two of salt in with the Brussels to season the water. The pan should be nudging up to hot; as soon as you’re at full whack, carefully pour in the boiling water. Boil for about 5 minutes, until just tender but still holding their texture. Taste to check; they should be slightly undercooked.
- Drain, then throw them in with the chestnutty mix. Use a spoon to scrape the sticky bits from the bottom of the pan. Add butter then adjust the seasoning. Serve right away, or store somewhere cool. Reheat in the same pan and serve piping hot
**To buy them click here
Also available at Sainsbury’s and Tesco