How To Cook Brussel Sprouts With Crispy Pancetta & Chestnut

Name: How To Cook Brussel Sprouts With Crispy Pancetta & Chestnut
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6
Ingredients: 500g brussel sprouts trimmed (i use the small button sprouts); 1 tbls. chicken schmaltz or oil; 20g butter; 75g F&co pancetta cut into lardons; 150g chestnuts roughly chopped (vacuum packed); Few fresh thyme leaves

5 mins
20 mins
easy
4-6

Recipe by

Jeff Baker

Ingredients

500g brussel sprouts trimmed (i use the small button sprouts)
1 tbls. chicken schmaltz or oil
20g butter
75g F&co pancetta cut into lardons
150g chestnuts roughly chopped (vacuum packed)
Few fresh thyme leaves

Introduction

A must for all Christmas tables, here are two of my favourite versions which I like to cook on the big day.

Method

Blanch the sprouts in boiling salted water until tender, 5 to 6 minutes then drain & keep warm
Fry the lardons in the fat over medium high heat till crispy , drain excess fat & reserve
Saute the sprouts in the lardon pan with the butter for a couple of minutes to lightly colour & season with sea salt & black pepper
Add the crispy lardons & chestnuts then toss together
Finish with fresh thyme leaves & serve.