Recipe: Christmas Brussels
Every week on Simon Mayo's Saturday show, we're joined by food and wine expert, Nigel Barden, who talks us through incredible recipes and the wines that go with them. As well as satisfying your taste buds, we also satisfy your ears with a classical track that compliments the food perfectly.
Simon Mayo's show is on from 10am until 1pm every Saturday and you can listen here. On Saturday 19th December we made Christmas Brussels.
The full recipe is below:
Christmas Brussels
from Celebrate: the most important meal of the year
by Sarah Copas
Love them or hate them, Brussel Sprouts seem to have a Marmite-effect and at Christmas there are normally some people in both camps at the table. Small fresh Brussel sprouts can be delicious and sweet and this simple and quick recipe gives a totally new definition to the soggy yellow sprouts synonymous with school Christmas dinners.
Serves 8
Ingredients
Small Brussel sprouts (quantity depending on appetite)
1 pack pancetta
Flaked almonds
Method
Peel and prepare the Brussels discarding any damaged or outside leaves.
Boil the Brussel sprouts in water until they are al dente.
In a frying pan sauté some pancetta, add the sprouts & mix together.
Cook until the Brussels soften on the outside but remain al dente inside.
Lightly toast the almonds in a grill or in a separate frying pan.
Sprinkle the Brussels and pancetta with toasted almonds to serve.