Cider Sprouts with Bacon and Raisins
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Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
86
Fat
1.2g
Saturated Fat
0g
Carbs
14.4g
Sugars
6.2g
Protein
6.8g
Fibre
4.1g
Sodium
0.1g
Ingredients
1 tsp olive oil
4 bacon rashers
600 g Brussels sprouts, trimmed and halved
Salt and black pepper
40 g golden raisins
2 shallots
150 ml chicken stock
2 tbsp apple cider vinegar
Method
  1. Heat oil in a frying pan over a medium heat. Add the bacon and cook, turning occasionally, for five minutes until crisp. Drain on kitchen paper and allow to cool. Crumble into coarse pieces.
  2. Add the Brussels sprouts to the frying pan and season with salt and pepper. Cook for five minutes over a medium-high heat, stirring often, until well browned in spots and beginning to soften.
  3. Add the shallots and cook for two minutes. Reduce the heat to low and add the raisins. Cook for three minutes.
  4. Add the stock, increase the heat and bring to a boil, scraping up the browned bits from bottom of pan.
  5. Reduce the heat to and simmer for 2-3 minutes until the stock has reduced. Stir in the vinegar and crumbled bacon.