to give mother-dear a break, I'm cooking dinner during break. I took Katie Quinn Davies' fantastic recipe for Crispy Brussels sprouts with Broccoli, Bacon and Pine Nuts, added sausage and rice, and called it a meal! her recipe follows:
3-4 large handfuls baby Brussels sprouts
6 rashers free-range bacon, finely chopped into small pieces
2 bunches Broccolini, florets and stalk into small pieces
1 cup pine nuts
1lemon
Sea salt and freshly ground black pepper
Olive oil
Bring a large pot of salted water to boil over high heat. Add the sprouts and boil for 2-3 minutes, drain and plunge sprouts into a bowl of iced water. Repeat the process with a second pot, add in the broccoli and boil for 2-3 minutes before again draining and plunging into a large bowl of ice water. Dry fry pinenuts in a large frying pan over medium heat for 5 mintues, tossing often to avoid burning. When nuts are golden brown, remove from heat and set aside.
Return frying pan to medium heat, add the finely chopped bacon and cook until browned and crispy, drain on a paper towel. Using the same frying pan, heat 1-2 TB olive oil, then drain the sprouts and broccoli and toss in the sprouts and broccoli. Toss in the pan a few times and cook for a few minutes till crisp. Add the bacon and toasted pine nuts. Toss all together then squeeze over the juice and zest of one lemon. Season generously with sea salt and freshly ground black pepper.
6 rashers free-range bacon, finely chopped into small pieces
2 bunches Broccolini, florets and stalk into small pieces
1 cup pine nuts
1lemon
Sea salt and freshly ground black pepper
Olive oil
Bring a large pot of salted water to boil over high heat. Add the sprouts and boil for 2-3 minutes, drain and plunge sprouts into a bowl of iced water. Repeat the process with a second pot, add in the broccoli and boil for 2-3 minutes before again draining and plunging into a large bowl of ice water. Dry fry pinenuts in a large frying pan over medium heat for 5 mintues, tossing often to avoid burning. When nuts are golden brown, remove from heat and set aside.
Return frying pan to medium heat, add the finely chopped bacon and cook until browned and crispy, drain on a paper towel. Using the same frying pan, heat 1-2 TB olive oil, then drain the sprouts and broccoli and toss in the sprouts and broccoli. Toss in the pan a few times and cook for a few minutes till crisp. Add the bacon and toasted pine nuts. Toss all together then squeeze over the juice and zest of one lemon. Season generously with sea salt and freshly ground black pepper.
yum
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