Make These Christmas Smoky Bacon and Maple Sprouts
Try These Christmas Smoky Bacon and Maple Sprouts. The ubiquitous Brussel Sprout must be the largest topic of discussion at the Christmas dinner table. Love them or hate them they are here to stay so why not make them the biggest hit of the meal. Avoid the soggy wet sponges, or the green bullets so often served, and give this recipe a try.
There is a strong American influence here with the rich sweet smokiness of barbecue ribs, offsetting the slightly bitter sprouts.
All the preparation of the sprouts can be done the day before leaving only the cooking to be done ready to serve. Rather than drown the spouts in water, the cooking is done in a wok with the moisture been maintained by the addition of a little chicken stock.
You will need.
- Wok – or large deep sided frying pan
- Spatula
- Measuring spoons
- Chopping board and knife
- A bowl large enough to hold the sprouts
- Fine microplane grater
- Perforated kitchen spoon
Smoky Bacon and Maple Sprouts.
- 1tbsp sunflower oil
- 80g smoked bacon pieces
- 500g small Brussel sprouts
- 130ml light chicken stock
- 50ml maple syrup
- 1/3tsp sea salt
- 30g unsalted butter
- 4-5 turns of black mill pepper
- Chopped flat parsley.
Preparing the Sprouts.
The day before, take the sprouts and trim off a small part of the root and any loose or damaged leaves. Cut each sprout in half down though the root to make two equal halves. If the sprouts are on the large side, cut them into quarters.
This will allow the sprout to cook quickly avoiding undercooked centres. It will also allow the flavours to penetrate deep into the vegetable. Only wash the sprouts if muddy, but as they grow above ground, they should be clean. If you do wash them, do it before then are trimmed and halved.
Cover the sprouts with a sheet of damp kitchen paper then cling film the bowl and store in the fridge.
Smoky Bacon and Maple Sprouts – Cooking.
Place the wok over a medium to high heat and add the oil. When the oil is hot, add the bacon pieces and fry in the hot oil until crisp but not dehydrated. Use a perforated spoon to lift out the bacon onto kitchen paper to cool, leaving all the fat in the wok.
Add the sprouts, to the wok tossing them in the hot oil. Fry the sprouts until they have taken on a little colour, then add a splash of the chicken stock, the salt and mill pepper. Then place on the lid to let them steam-fry.
Turn the sprouts every minute of so, adding a dash of stock each time, remembering to replace the lid Continue this for roughly 12 minutes. Or when the sprouts are almost cooked.
Now remove the lid, and return the bacon to the pan. Add the chopped parsley, then drizzle the pan with the maple syrup.
Give the sprouts a mix then check of the seasoning, and you are ready to serve.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
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