Caramelised sprouts with lardons and chestnuts

Stephen Bulmer of Brook Hall Cookery School demonstrates how to make delicious caramelised sprouts with lardons and chestnuts.

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Recipe

Serves 4

Ingredients:
170g Brussels sprouts, trimmed and cris-crossed on the bottom
2.5ml water
10g salt
10g butter
40g bacon lardons
10 chestnuts, peeled cooked and halved

Method:
Trim sprouts so they are all the same size and outside leaves are removed. Blanch in rapidly boiling salted water for 7 minutes. Stop cooking by chilling in ice water and leave them in it for 15 minutes. Then reserve in the fridge

To serve:
Reheat sprouts in foaming butter until golden brown. Mix in lardoons of bacon and peeled, cooked chestnuts. Check seasoning and serve.

Chef's Note:
Don't put a cross in at the bottom of the sprouts as they can fall apart.

Visit Stephen Bulmer at Brook Hall

If you have enjoyed this film and would like to find out more about Steve Bulmer's one-day cookery courses at Brook Hall, visit www.brookhall.net. Mention Tiscali when booking a course and receive 10% off the cost of the course. Offer also applies when you buy cookery course gift vouchers. (T&Cs: No cash alternative. Offer open until 31st December 2008. This offer cannot be combined with any other offer.)