Sunday, 20 November 2011

Brussels Sprouts with Bacon, White Wine and Honey



It's that time of the year, not even December yet and I'm noticing that my 'Perfect Christmas Turkey in the Weber' article is starting to receive visits. Forward planning, I like it.

It's a traditional Sunday roast tonight at the firefoodie household so I visited my favourite farm shop on the way home from Luca's rugby match. Foxbury Farm, near Burford in Oxfordshire, one of the best local farm shops around here. We had already decided on pork so I chose a portion of boned shoulder and had the butcher score the skin nicely so we would have loads of delicious crackling. The fresh produce section had some lovely locally grown brussels sprouts, our first dose of brussels for the year. It was here that I also found some great local streaky bacon.


This recipe is a variation on a Delia Smith Christmas recipe and can be made with any sweet white wine, smoked or unsmoked bacon and good fresh sprouts. A white marsala wine is sweet enough to not need the honey, but I only had a dry white so I tried a small amount of honey to give a nice glaze and add that extra bit of sugar.

The pork shoulder, of course, was cooked in the Weber (keeps the hot smoky bit out of the kitchen) and the rest of the meal was cooked indoors. In addition to the sprouts, I served mixed roasted root vegetable (potatoes, swede and parsnip), and steamed carrots. I also made a simple stuffing (cooked separately) with fresh sage, more bacon, minced onion and fresh breadcrumbs.

Serves four:

- 600g brussels sprouts, trimmed and washed
- 200g streaky bacon, finely chopped
- 25g butter
- 1 tbsp olive oil
- 1 small glass of white wine
- 1 dessert spoon of clear honey
- Salt and pepper

Method:

Steam the sprouts until they are about half cooked, that is still firm when tested with a fork. Meanwhile, fry the bacon in a pan in melted butter and olive oil until the bacon is nice and crispy. Don't worry about all those bits that stick, the wine will sort it out when it deglazes the pan. Add the par cooked sprouts and then add the wine in small splashes so the sprouts aren't drowned in it. Keep the heat high and as the liquid evaporates, add more, a little at a time. Put a lid on for a few minutes to steam them a bit more and then add the honey and toss them about before serving.




I will remember this night by the broken handle on my Weber. It was a bit tricky getting the lid off and on, but then I've had it for over ten years. Not impossible, just tricky. I'm not going to get rid of it, I am going to fix the handle. I am going to fix the handle...

15 comments:

Hester @ Alchemy in the Kitchen said...

Oh dear, poor Weber. If it's anything like my household, in ten years time, today will be the 10th anniversary of the handle breaking (must fix that handle). Never mind, gorgeous brussels sprouts - never thought I'd put 'gorgeous' and 'brussels sprout' in the same sentence :)

Rachael said...

Oooh, tis the season. Lovely recipe(s) - haven't done sprouts yet but they're on the list for next Sundays' farmers market visit now.

Dzoli said...

I love brussels sprouts and sure will try it your way.Sounds very yummy:)

the food dude said...

The Brussels Sprouts look delicious, and its got bacon! Perfect!

DeniseB said...

Now I am hungry for brussels sprouts! The recipe looks fantastic. I have been getting Brussels sprouts in my farm box for a few weeks and they are on sale at the market so it is a good time to try out this great way to cook them. I made some last night with parsnips and pumpkin roasted in a maple glaze. I wanted to try them with bacon next. Your whole meal sounds so fabulous.

easyfoodsmith said...

This recipe looks very nice and I have never tried cooking brussels sprouts before...this recipe looks promising.

Alyssa said...

I've been on the hunt for brussle sprouts for thanksgiving this year. This looks like a great recipe!

Rosemary said...

I love sprouts and I'm carting some to Thanksgiving dinner at SIL's -- just haven't decided exactly how! (Sorry, but it won't be on the grill!)

Grubarazzi said...

This sounds perfect! I love brussels sprouts... I really do. and bacon. and wine. and honey. You've got it going on with this dish!

Lola Lobato said...

I am cooking brussel sprouts too for Thanksgiving, your recipe is fantastic, I like the touch of sweetness you are adding. Mmmm, the glaze looks very appetizing !

Pegasuslegend said...

Well I am a huge sprout fan and these would be more than welcome on my plate!

Lizzy said...

I made Brussels sprouts for Thanksgiving...and now I wish I had added bacon...yum, yum!!! So nice to find your blog...I'm following you back and hope to visit again soon :)

All That I'm Eating said...

This sounds lovely. I've never tried brussels sprouts with wine...or honey for that matter. Bacon and sprouts are marvellous together.

Kim Bee said...

I am not usually a brussels fan but with bacon and honey I might have to rethink my stance on them. You make me want to try them. That's huge in my world. Love these.

ping said...

Love brussels sprouts in any form! YUM! Following you back hoping to gain some bbq knowledge. When I read your profile, I was instantly reminded of a youtube video of some crazy Purdue guys using extreme liquid oxygen to light a bbq and turned everything into ashes, bbq and all.... well, it was all an experiment, no real intention to bbq food ... I hope.

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