Brussels Sprouts With Chestnuts And Double Smoked Bacon Recipes

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

Steps:

• Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
• Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.
• Heat bacon drippings in skillet over medium-high heat. Add brussels sprouts and chestnuts and sauté until brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.

Steps:

• To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane. (If you don't, the chestnut will blow up in your oven. Imagine popcorn the size of a ping-pong ball!)
• Put the chestnuts in a shallow pan and bake in a preheated 325°F oven until the shells curl along the cuts and the outsides are nicely toasted (about 15 minutes). Cool slightly (they're easier to peel while they're still warm) and remove the shells.
• Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane.
• Fill a large pot with water and bring to a boil over high heat. Add enough salt until the water is salty tasting. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Cook Brussels sprouts in boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them. Drain sprouts and place in ice bath.
• When cool, remove sprouts from ice water, halve lengthwise, and set aside. Place a large sauté pan over medium heat. Add bacon in a single layer and cook over medium heat until fat is rendered and bacon is golden brown, about 10 minutes.
• Remove bacon with a slotted spoon and set aside; reserve pan drippings.
• Add onions to the pan and reduce heat to low. Cook onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes. Add chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
• Increase heat to high and add bacon and Brussels sprouts and stir well. Add chicken broth and cover. The contents will quickly come to a boil. Reduce heat to low and cook until Brussels sprouts are heated through. Stir in butter and season with salt and pepper.
• Sprinkle with thyme and serve.

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.

Steps:

• Heat oven to 375. Put chopped bacon in an ovenproof skillet with chopped brussels sprouts, onion and chestnuts. Toss with olive oil, and put in the oven; roast, tossing occasionally, until tender. Nice with breadcrumbs on top.