Sunday Brunch: Nigella Lawson helps Tim Lovejoy make brownies
Nigella Lawson has shared an array of Brussels sprout recipes over her years as a TV chef. With Christmas likely to be slightly different for many, the foodie has a great recipe to use up leftover Brussels sprouts so that they don’t go to waste.
The chef’s Brussels sprouts with chestnuts, pancetta and parsley is the perfect accompaniment to a Christmas Day roast or a tasty Boxing Day snack to use up leftover sprouts.
On the recipe, Nigella said: “The sprout recipe below is really only a slight detour from the traditional route.
“By all means, stick to the orthodox if you prefer by adding only buttery chestnuts to the Brussels sprouts, but what follows is now my own traditional way of cooking them.
“There is a lot of parsley, I know, but think of it as another vegetable ingredient rather than a garnish.
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“Obviously, if you can’t get your hands on pancetta, it’s fine to use bacon. Just scissor it up, and fry it in a little more oil than you need for the pancetta, before proceeding.”
This recipe serves between eight to ten people and will be perfect to store in the fridge for a couple of days for those having a smaller Christmas this year.
One kilogram Brussels sprouts
250 grams pancetta (rind removed, cut into one cm cubes)
One tablespoon vegetable oil
30 grams butter
250 grams vacuum-packed chestnuts
60 millilitres Marsala
One large bunch of fresh parsley (chopped)
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Firstly, trim the bottoms of each of the sprouts, and cut a cross into each as you go.
Then tip them into a large pan of salted boiling water and cook until tender, Nigella recommends around five minutes, although this does depend on the size.
Then spoon one out of the water and taste the sprout to make sure it is cooked.
In a pan, large enough for the whole recipe, cook the pancetta cubes in the oil until they’re bronzed and crisp.
Add the butter and the chestnuts and with a wooden spoon, press on the chestnuts to break them up.
When they’re warmed through, turn the heat up and throw in the Marsala, letting it bubble away, fusing with the pancetta fat and chestnut butter to form a savoury syrup.
Add the drained sprouts and turn well, sprinkling in half the parsley as you go.
Add some pepper and taste test to make sure it’s to your liking.
Nigella adds that at this stage there shouldn’t be a need for salt, given the pancetta is already salty.
The foodie also recommends taste testing at this point to make sure it has the right flavour. You can add more seasoning if needed.
Lastly, add the entirety of the pan to a warmed serving plate and sprinkle over the remaining chopped parsley.
This then can be stored in the fridge for a couple of days as the portion is fairly big, although it is best served fresh.
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