Shredded Brussel Sprouts With Bacon James Martin at Kiara Male blog

Shredded Brussel Sprouts With Bacon James Martin. Heat 1 tbsp of the oil in a frying pan. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from the heat and stir in the. Remove from the heat and serve. Cook, stirring, about 5 minutes, until the brussels sprouts have softened. Cut the sprouts in half; Fry the bacon until it is browned and crisp. For the brussel sprout tops, heat the veg oil to 170c and deep fry the tops until crisp. Pour off all but 2 tablespoons of drippings in pan (if there aren't enough drippings to equal 2 tbsp, add a little butter or oil). Remove from heat and serve. In a large skillet, heat the olive oil over medium high. Saute the bacon in a hot skillet, followed by the onions. Fry the bacon until very crisp and the fat has rendered off. Take the above, stir through peas and cream, warm through, sprinkle over tarragon and serve with pan fried salmon. Arrange the bacon in a large skillet or sauté pan and place the pan over medium heat.

Remove the bacon to paper towels to drain; Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Fry the bacon until it is browned and crisp. Remove from the heat and serve. Heat 1 tbsp of the oil in a frying pan. Check for seasoning and add the salt if needed. In a large skillet, heat the olive oil over medium high. Add the brussels sprouts to the onions and saute about 10 minutes, until they are starting to brown and crisp in spots. Remove from heat and serve. Or blanch whole sprouts briefly.

Shredded Brussels Sprouts with Bacon Butter Your Biscuit

Shredded Brussel Sprouts With Bacon James Martin Cook, stirring, about 5 minutes, until the brussels sprouts have softened. Cut the sprouts in half; Throw in some chestnuts for a particularly seasonal treat that’s a perfect accompaniment to a sunday roast. Remove from the heat and serve. In a large pan saute the sprouts and bacon in butter for 5 minutes and finish with the chestnuts and pepper. Fry the bacon until it is browned and crisp. Cook, stirring, about 5 minutes, until the brussels sprouts have softened. Remove the bacon to paper towels to drain; In a large skillet, heat the olive oil over medium high. Add the brussels sprouts to the onions and saute about 10 minutes, until they are starting to brown and crisp in spots. Heat 1 tbsp of the oil in a frying pan. Remove from heat and stir in bacon, walnuts, and dressing. Add the brussels sprouts, maple syrup, garlic and salt. Fry the bacon until very crisp and the fat has rendered off. Saute the bacon in a hot skillet, followed by the onions. Cook, stirring constantly, for 3 to 5 minutes, or until just tender.