PAN FRIED BRUSSELS SPROUTS WITH CHESTNUTS & PANCETTA
A classic combination, simple and healthy – the perfect Christmas dinner trimmings.
SERVES:
4 - 6 people
COOKING TIME:
Prep: 15 minutes
Cook: 10 minutes
INGREDIENTS:
- 500g brussels sprouts trimmed and sliced lengthways in half
- 200g cooked vacuum packed chestnuts, cut in half
- 20g unsalted butter
- 130g pancetta, diced
- Zest from 1 orange
- Seasoning
METHOD:
1 - Bring a large pan of salted water to the boil. Add the sprouts and blanche for 2 minutes. Strain the pan and put the sprouts to one side.
2 - Fry the pancetta over a high heat in a dry frying pan for 5 minutes.
3 - Turn the pan down to the lowest setting and put the butter in to melt.
4 - Once melted, return to a high heat and add the chestnuts, sprouts and zest. Fry for 5-10 minutes, stirring often, until the sprouts are crisp and golden.
5 - Serve warm.
1 - Bring a large pan of salted water to the boil. Add the sprouts and blanche for 2 minutes. Strain the pan and put the sprouts to one side.
2 - Fry the pancetta over a high heat in a dry frying pan for 5 minutes.
3 - Turn the pan down to the lowest setting and put the butter in to melt.
4 - Once melted, return to a high heat and add the chestnuts, sprouts and zest. Fry for 5-10 minutes, stirring often, until the sprouts are crisp and golden.
5 - Serve warm.
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