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Dromona’s Buttery Bacon Sprouts
- Preparation time:
- Cooking time:
- Total time:
PREPARATION TIME:
COOKING TIME:
TOTAL TIME:
Serves 6 – 8
Ingredients
- 600g Brussel sprouts
- 1 teaspoon olive oil
- 1 red onion, finely sliced
- 130g smoked diced pancetta
- 60g macadamia halves (or walnuts)
- Freshly milled salt and pepper
For the red onion butter:
- 1 teaspoon olive oil
- 1/2 small red onion, finely diced
- 1 garlic clove, crushed
- 75g Dromona butter, softened
- 1 teaspoon onion powder
Made for sharing:
Simply spoon onto warm plates finish with a drizzle of gravy. Be warned, leftovers might become a thing of the past! Don’t forget to take a picture of the finished plates, to capture all your hard work. #GreatFoodMoments
How It’s Done:
- Plunge the sprouts into boiling salted water and cook for 3 – 5 minutes until tender but not overcooked. Drain well.
- Heat olive oil in a frying pan and fry the onion and pancetta for 2 – 3 minutes. Remove and keep warm.
For the butter:
- Heat oil in a frying pan and gently fry red onion until soft, add garlic and cook for a minute. Remove from the pan and cool, then mix into softened butter with onion powder.
To serve:
- Return the frying pan to the heat and fry the macadamia halves until golden, allowing the nuts to absorb the flavour of the pancetta.
- Tip the cooked sprouts into the frying pan and cook for a minute before adding the red onion butter. Allow the butter to melt and coat the sprouts. Spoon into a warm serving dish and sprinkle with onion, pancetta and macadamia nuts before serving.
Made for sharing:
Simply spoon onto warm plates finish with a drizzle of gravy. Be warned, leftovers might become a thing of the past! Don’t forget to take a picture of the finished plates, to capture all your hard work. #GreatFoodMoments
Dromona’s Buttery Bacon Sprouts
PREPARATION TIME:
COOKING TIME:
TOTAL TIME:
Serves 6 – 8
Ingredients
- 600g Brussel sprouts
- 1 teaspoon olive oil
- 1 red onion, finely sliced
- 130g smoked diced pancetta
- 60g macadamia halves (or walnuts)
- Freshly milled salt and pepper
For the red onion butter:
- 1 teaspoon olive oil
- 1/2 small red onion, finely diced
- 1 garlic clove, crushed
- 75g Dromona butter, softened
- 1 teaspoon onion powder
How It’s Done:
- Plunge the sprouts into boiling salted water and cook for 3 – 5 minutes until tender but not overcooked. Drain well.
- Heat olive oil in a frying pan and fry the onion and pancetta for 2 – 3 minutes. Remove and keep warm.
For the butter:
- Heat oil in a frying pan and gently fry red onion until soft, add garlic and cook for a minute. Remove from the pan and cool, then mix into softened butter with onion powder.
To serve:
- Return the frying pan to the heat and fry the macadamia halves until golden, allowing the nuts to absorb the flavour of the pancetta.
- Tip the cooked sprouts into the frying pan and cook for a minute before adding the red onion butter. Allow the butter to melt and coat the sprouts. Spoon into a warm serving dish and sprinkle with onion, pancetta and macadamia nuts before serving.
Made for sharing:
Simply spoon onto warm plates finish with a drizzle of gravy. Be warned, leftovers might become a thing of the past! Don’t forget to take a picture of the finished plates, to capture all your hard work. #GreatFoodMoments
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