Buttered Sprouts with Chestnuts & Bacon
|Brussels sprouts||44 Ounce, trimmed (1.25 Kilogram / 1 Kilogram, Pre Trimmed)|
|Smoked streaky bacon rashers||6 , cut into bite size pieces (Use More Quantity, If Needed)|
|Chestnuts||200 Gram (Vacuum Packed)|
|Butter||2 Ounce (50 Gram)|
1. Bring a large pan of salted water to the boil, then tip in the sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
2. Heat a large frying pan, add the bacon and gently fry for 10 mins until crisp and golden. Tip out of the pan, leaving the fat behind, then add the chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
3. Add the 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 butter and saute 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.