Brussels Sprouts Lardons Recipes

Steps:

• Heat the olive oil in a large 12" sauté pan and add the pancetta or bacon.
• Cook over medium heat, stirring often, until the fat is rendered, and the pancetta or bacon, is golden brown and crisp, 5-10 minutes.
• Remove to a plate lined with paper towels.
• Add the Brussel sprouts, salt, and pepper to the fat in the pan and sauté over medium-heat for about 5 minutes, until lightly browned.
• Add the raisins and chicken broth. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.
• If the skillet becomes too dry, add a little more chicken broth or water. Return the pancetta or bacon to the pan, heat through, season to taste, and serve.

Steps:

• Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
• Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Steps:

• Heat the olive oil in a large (12-inch) saute pan and add the bacon. Cook over medium heat, stirring often, until fat is rendered and the bacon is golden brown and crisp, 5 to 10 minutes. Remove the bacon to a towel lined plate, leaving fat in pan.
• Add the sprouts, salt and pepper to the fat in the pan and saute over medium heat for about five minutes, or until lightly browned. Add the raisins and chicken stock.
• Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about ten to fifteen minutes. If the skillet becomes too dry, add a little chicken stock or water.
• Return the bacon to the pan, heat through, season to taste, and serve.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
• Heat oil in a large skillet over medium heat. Add bacon lardons and cook until crispy, 5 to 7 minutes. Remove skillet from the heat and transfer bacon to a paper towel-lined plate. Reserve bacon drippings in the skillet.
• Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
• Roast in the preheated oven for 15 minutes. Turn on the broiler and broil until Brussels sprouts are a little charred, 5 to 6 minutes.
• While the Brussels sprouts are cooking, heat the skillet with the remaining bacon drippings over medium heat. Add onions and saute slowly until caramelized, 15 to 20 minutes.
• Remove Brussels sprouts from the oven and add to the skillet with corn and thyme. Stir until combined and cook until heated through, about 5 minutes.

Steps:

• Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
• Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.