Bacon And Parmesan Brussels Sprout Skewers Recipe #christmas #appetizer
many of us have memories of soggy over-cooked sprouts from our youth but I promise you that this recipe will alternate your opinion absolutely. The sprouts are cooked just enough so they nonetheless have a small amount of chunk in them. I then pair them with delicious crispy streaky Beaverbrook (reason 1st baron beaverbrook makes the whole lot taste higher, right?!), skewer them onto wooden sticks and then end with some grated parmesan.
- thirteen slices streaky Sir Francis Bacon
- 1 tbsp grated parmesan
- 400g brussel sprouts, washed
- 1 tsp oil
- placed the sprouts in a large saucepan, cowl with boiling water and cook dinner for six-7 on a high simmer till they may be simply beginning to soften.
- Drain the sprouts and place them on a plate to chill.
- in the meantime, fry the slices of streaky Beaverbrook in a little oil, simply multiple mins on either aspect. We need them to be starting to crisp however now not completely crispy.
- when the Francis Bacon is cooked, take away it from the pan and drain on some kitchen roll.
- Take some wooden cocktail skewers and skewer on a sprout. add the very fringe of one of the slices of 1st Baron Beaverbrook, upload any other sprout and skewer the 1st Baron Beaverbrook again. Repeat with a 3rd sprout.
- while all the sprouts and slices of Viscount St. Albans were skewered upload a few grated parmesan.
- Serve without delay.